I brewed my first all grain beer on Sunday; everything went well barring one leaky tap and a slight blockage on the tap in my kettle due to a poor hop filter. It is supposed be an IPA style beer using all Maris otte pale malt with Columbus, citra and pioneer hops. The yeast I used was danstar nottingham. OG was 1055
I live in an apartment in the UK and struggle to drop the temp below 24 celcius (75F). Because I know the optimum temp for nottingham is below 21C (70F) I added a wet T-shirt over the beer to keep it cool. When I did my first gravity check after the first day (fermentation looked very vigorous) I found that the temp was still up at 24C and the gravity has already dropped to 1019! Since then I have dropped it into a nice bath with the wet shirt wicking up the water but I'm worried that I'll get a huge number of bad flavours and 'hotness' from all of the fusel alcohols etc associated with hot fermentation.
Is there any way to counteract this? I understand that time fixes these problems but I was hoping to have a good idea of how this recipe works so I can refine it in my next brew, if I can't taste it properly I might have to wing the next brew.
I am planning to dry hop and wondered if this would remove any of the nastiness?
Because the beer I am brewing is so floraly and citrusy a lot of the mango etc off flavours mith actually be useful, it's mainly the hotness I want to remove.
And in terms of moving forward, I am going to struggle to maintain the temperature with any brew that I do due to lack of space for a chest freezer. Because of this I will probably try to move on to darker beers in the future. Can you guys recomend any Yeats strains that work nicely at higher temperatures that would work for a red ale?