Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > IPA came out sweet
Reply
 
LinkBack Thread Tools
Old 10-20-2008, 10:10 AM   #1
Champurrado
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NYC, NY
Posts: 192
Default IPA came out sweet

Second extract batch. Made from British IPA kit. Fermented a week, racked to a car boy and conditioned two weeks. Primed and bottled about two weeks ago. Everything was kept at exactly 65 degrees from initial fermentation through to the time I refridgerated the first bottle. Beer pours nicely, good head, but there's a predominent sweetness about it. I was shooting more for a Saranac IPA taste. Any thoughts? Longer conditioning needed? Thanks.

__________________
Champurrado is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 10:39 AM   #2
brewt00l
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Did you happen to take a gravity reading before you bottled?

__________________
brewt00l is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 01:03 PM   #3
Stevorino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Alpharetta, GA
Posts: 939
Liked 2 Times on 2 Posts

Default

Yeast didn't attenuate enough -- you probably didn't let it finish fermentation completely or your yeast health/pitch rate was insufficient for a proper fermentation.

Conditioning won't help sweetness -- in fact, it'll make it more dominant cause the hops will die out with age.

I'd just enjoy the beer at this point. If you REALLY want to get it to what you were aiming for, the only other thing you may be able to do is repitch yeast into it and hope they can chew up your residual sugars-- but I personally wouldn't mess with it.

__________________

-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

Stevorino is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 01:30 PM   #4
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

Or the other option would be to make a second batch that's dry and bitter as hell, and blend the two. Though whether it'd be worth the effort is a moot point.

Sometimes beer kits come with really crappy yeast - the sweetness here may be because the kit yeast pooped out early. For future IPAs I'd recommend binning the kit yeast and buying a sachet of US-05 dried yeast instead. It'll only set you back around $1.50, and it gives a good, dry finish that could cure the excess sweetness.

__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
Danek is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 02:08 PM   #5
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 24,115
Liked 2340 Times on 1662 Posts
Likes Given: 1307

Default

Your beer is bad. Send it to me and I will dispose of properly.

__________________
Homercidal is online now
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 03:33 PM   #6
ryox82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Long Island
Posts: 10
Default

Quote:
Originally Posted by Homercidal View Post
Your beer is bad. Send it to me and I will dispose of properly.
You beat me to the punch lol
__________________
ryox82 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 04:00 PM   #7
r2eng
IPA - it's all about the burps
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
r2eng's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Eagle, Idaho, Idaho
Posts: 1,478
Liked 28 Times on 26 Posts
Likes Given: 2

Default

I know there are other threads discussing the +/- of using a hydrometer. For now, ignore them and use one. Take the beginning SG, and "final" SG to see where you are at. I had an IPA take 4 additional weeks to creep down to the actual FG of 1.014 from 1.025.

Don't guess and waste the $ and time you spent on the kit... use the hydrometer. Think of it this way... how do you know when your chicken is done cooking... do you check it?

Eric

__________________
r2eng is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 04:43 PM   #8
TeleTwanger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 693
Liked 5 Times on 5 Posts

Default

could be the recipe. I think IPA's should have little or no crystal malt or any malt other than pale. Also they should have some sugar in the grist to attenuate lower.

__________________
__________________________________________________
Primary: empty
Secondary: DogFish 60 Clone
Up next: The Bestist Bitter
Bottled: Blackout IPA


"Ooo Pretzels and Bier!"-Heidi Klum
TeleTwanger is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 06:13 PM   #9
punkideas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 7
Default

You may have racked it prematurely. Sometimes, especially with weaker fermentations, a week isn't enough time for the beer to finish. Leaving beer in the primary 2-3 weeks is generally a good idea, especially if there are any signs of fermentation. Also, fermenting a few degrees higher could have helped. Finally, +1 on the Safale US-05 suggestion. It has to be one of the best yeasts to use when you want high attenuation and a clean ferment.

__________________

Reason: I forgot point 3
punkideas is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2008, 11:39 PM   #10
Champurrado
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NYC, NY
Posts: 192
Default

This is all great input. Thanks guys. However, I cannot give the beer to any of you since I have lots of research to do with it before I barrel down the path of self destruction on the next batch when I take delivery of my new rubbermaid ten gallon mash lauter tun. I suspected I fermented at too low a temp. It was a reaction to my earlier summer batch that spent 10 days at 89 degrees in the basement in August. I have to say that batch had some very, very high notes flavorwise. Still, I think with quality yeast, all grain and some luck I'll overcome the slight imperfections.

Again, appreciate the input.

Cheers!

__________________
Champurrado is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My IPA is Sweet?? megavites All Grain & Partial Mash Brewing 9 07-04-2008 07:12 PM
Malty Sweet verses Caramel Sweet PT Ray All Grain & Partial Mash Brewing 0 08-05-2007 04:46 AM
Dry, Semi-Sweet & Sweet Stryder Wine Making Forum 10 07-12-2007 06:18 AM
The sweet, sweet smell of beer Chrus General Beer Discussion 2 04-05-2007 05:26 AM



Newest Threads

LATEST SPONSOR DEALS