IPA Fermentation Temps

I would say that most people cannot taste the difference between a beer brewed in the mid 60's versus 72-74˚F. It's only when you get to the 70's that things start to come out. Or the beer is so flawed that it doesn't matter.

On that note, I'm assuming "BIAB" means "brew in a bag" which is extract, and that could be clouding the taste - essentially, it's flawed before you even begin (and let's not let the argument start, but it's an oxidized product before you even touch it). And I don't mean to be insulting with that, but there is a clear "homebrew" flavor that you get from extract. That's because it's either blown in the air to dry into Dried Malt extract, or cooked down to become syrupy extract.

Two weeks following primary fermentation seems quite enough for an ale.

What I'd do if I were you is to find a clean 5-gallon plastic bucket to ferment in, and a bin that it can sit it. If you're willing to fill the bin with ice/cool water to start out with, and then once it's active wrap a towel around it that's got an end in the water, that will help to cool it as the evaporating water will pull off heat. The important point is not too cool it too much at the start, you want to get the yeast going.

 

Hello drel! Welcome to the obsession and community.

While I typically shoot for ~67-68 F (ambient) with both of these yeasts when brewing an IPA, I have had relative success at the higher ends of the temperature spectrum. Fermentation activity can raise internal temps by 5-7 F. So the higher temps may not be ideal. But based on my experience, the "bitter w/ throat burn" doesn't seem to fully align with high fermentation temps.

Rather, I have experienced a sharp bitterness that also hits the back of your throat with young hoppy beers, especially ones that have been dry hopped. I've attributed the vegetal hop matter still in suspension as the root cause of this sensation. With time and eventual cold conditioning, the hop matter and, in turn, this off flavor could subside. But this is just a guess.

Can you give us more info. on your recipe and process? This would allow us to better diagnose the apparent issue (or at least try).

 

Biab

Biab is in no way an extract
Brewing process. Do some
Reading...

 

If I google BIAB I get "brew in a bag". Sorry. I don't care if I'm wrong, but what is it? Oh... is it just grains in a mesh bag?

You did remove the grain bag before boiling, right Drel?

Beyond that, 1 oz. of Cascade for 60 minutes in 1.5 gallons does seem high.

I can't even imagine spending the time to make less than 5 gallons, let alone the wasted cost... you might want to look into a better method where you can recirculate and sparge your grains.

 

Not sure if Nero is drunk but I'd ignore that whole post.

You have way too much hops, did you calculate IBUs?

 

Since you don't have a keezer, I would wait for this crazy heat spell to pass so you could use your thermostat to keep fermenting temps steady. Try yeast temps in the mid range and go from there and use 1/2-3/4 oz of hops per gal to start.

 

Use US-05 or American ale yeastand pitch a good amount of yeast and your fine