I have an English IPA that is giving me headaches every time I drink it. I get them while I am drinking it, and it just takes one Bomber. Thinking of pouring it away - first dumper in 200 beers. Looking for some insight into what could be the cause. Beer tastes fine.
My first thought was fusel alcohols, but that usually doesn't appear while actually drinking the beer, and there is no alcohol taste to it. In checking my records, I did ferment hot, at 84 F, but I was using Brett-C which has a recommended ferment temp of 85 F min. I also used the same yeast previously and fermented it at 82/83 F with no issues (this beer used the slurry from that one).
Ingredients were, Pale Malt, Victory, C40, Carapils and sugar. OG: 1.054, FG: 1.005
Used lots of hops 12.5 ozs in 6 gallons, split between FWH, 60, 10, 5, 0 and Dry. Used 0.5 ozs Galena at 60, the rest was a mix of First Gold, US Goldings, and Vanguard (clearing old stock of hops)
2 tsp Gypsum.
Doesn't look like I did anything different from my normal process.
I do like hoppy beers. I usually use American type hops, and not these more spicy hops. Could it be some compound in the hops that is doing it?
Any suggestions for me to check out would be welcome - I'm kind of stuck on this, and really don't want to repeat whatever it is that I did.
My first thought was fusel alcohols, but that usually doesn't appear while actually drinking the beer, and there is no alcohol taste to it. In checking my records, I did ferment hot, at 84 F, but I was using Brett-C which has a recommended ferment temp of 85 F min. I also used the same yeast previously and fermented it at 82/83 F with no issues (this beer used the slurry from that one).
Ingredients were, Pale Malt, Victory, C40, Carapils and sugar. OG: 1.054, FG: 1.005
Used lots of hops 12.5 ozs in 6 gallons, split between FWH, 60, 10, 5, 0 and Dry. Used 0.5 ozs Galena at 60, the rest was a mix of First Gold, US Goldings, and Vanguard (clearing old stock of hops)
2 tsp Gypsum.
Doesn't look like I did anything different from my normal process.
I do like hoppy beers. I usually use American type hops, and not these more spicy hops. Could it be some compound in the hops that is doing it?
Any suggestions for me to check out would be welcome - I'm kind of stuck on this, and really don't want to repeat whatever it is that I did.