I've had a similar problem with an IPA only once. I usually dry hop my IPA on day 7 after cropping some yeast. I will leave it then for another few days at fermentation temperature 20*C. With this particular problematic batch I tried something different by dropping the temperature of the beer to 15*C on day 7, crop the yeast on day 9 and dry hop. After kegging it was great. Two weeks later it was riddled with diacetyl. Never tried that again and I've never had that issue again.
Now, what works for one might not work for another. I've realised there are allot of other factors contributing to a final outcome when considering different processes and techniques.
Cheers
Now, what works for one might not work for another. I've realised there are allot of other factors contributing to a final outcome when considering different processes and techniques.
Cheers
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