Good day.
In our last few batches of decently hopped IPAs ((1.5#/BBL in kettle)(.75#/BBL Dry)) we have gotten a subtle soapy flavor in the aftertaste. The hops are 2014 crop year, and the beer was only on the yeast cake for 12 days (assuming Autolysis isn't the factor). We ferment at 68F, but we don't drop the yeast out unless we are harvesting it. The beers in question have both been on the cake for the full 12 days, and were also dry hopped while the cake was still in the cone. After 11 days in the ferm, the temps are dropped to 50F, and the beer is moved to the brites the next day.
So my questions are these:
What would cause a soapy flavor in beer?
How long until Autolysis begins to happen?
Is there a benefit in dropping yeast before dry hopping?
Thanks in advance.
In our last few batches of decently hopped IPAs ((1.5#/BBL in kettle)(.75#/BBL Dry)) we have gotten a subtle soapy flavor in the aftertaste. The hops are 2014 crop year, and the beer was only on the yeast cake for 12 days (assuming Autolysis isn't the factor). We ferment at 68F, but we don't drop the yeast out unless we are harvesting it. The beers in question have both been on the cake for the full 12 days, and were also dry hopped while the cake was still in the cone. After 11 days in the ferm, the temps are dropped to 50F, and the beer is moved to the brites the next day.
So my questions are these:
What would cause a soapy flavor in beer?
How long until Autolysis begins to happen?
Is there a benefit in dropping yeast before dry hopping?
Thanks in advance.
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