So my American IPA has too much yeast flavor and I am not sure how to remedy this. I want a a crisp clean hoppy aromatic finish and the yeast and malt are all I really taste. My first thoughts were that I have been leaving it in the primary too long? I am assuming that the longer its sits in the primary or secondary with the yeast and other sediments, the more "yeast flavor" will be imparted to the beer? Is this accurate? Also, my fermentation temps were a little on the high side... Anyways, here's the stats:
- 5 gal American IPA
- all grain
- American Ale Yeast
- primary fermentation, in 7 gal. SS primary, 7 days at ~75 degrees (it was hot out!) 1.020 Gravity at the end of primary
- 2nd stage fermentation in 5 gal. glass carboy, 14 days, temp averaging around 71 degrees Final Gravity of 1.014 I did a good job of hardly sucking up any sediment when transferring to secondary fermentation and I separated again before bottling. I think I am really good about sensitization.
So where am I going wrong? Is it the yeast type? Was it too warm during fermentation? Did I leave it too long in the primary or secondary or perhaps not long enough?