cbauer210

Recipes 

I have been brewing for about 5 years so I somewhat know what I'm doing. I recently brewed an American IPA. Everything went great on brew day. I tasted the wort when it went into the fermenter. It tasted like it had allot of potential. I let it sit in the primary for 14 days and fermented from 1.059 to 1.013. It fermented at higher temps than I would have liked it to. The ambient temp was unfortunately around 72deg so I imagine it was pretty warm in the bucket. Nonetheless I tasted it again before racking to the bottling bucket and it tasted great. Really nice hoppy flavor. I racked it on top of a 4oz corn sugar/water mix without stirring as I always do.

This weekend was one week into bottle conditioning so I popped one in the fridge to see how it was coming along. To my surprise it was very nicely carbed up already and held a great head. Color and clarity were nice too. On the front end it had a great hop aroma and taste but on the back end it had a sugary sweet taste that was more than I would have liked. It was drinkable but certainly not ideal. You think it is just too young still? I'm just a little confused because I've never had beer that was fully fermented and carbed taste so sweet...especially since it wasn't sweet going into the bottle.

schweaty

Recipes 

If you bottled with corn sugar there is probably still some left that has not fermented out. Give it a few more weeks.

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nm999

Recipes 

I don't think 4 oz of corn sugar in 5+ gallons (assuming) of beer would make it sweet. Was this all grain? Extract? Partial mash? Maybe you mashed at too high a temp.

sjlammer

Recipes 

+1 a week of conditioning is usually not enough for my beers

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~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Primary:
Primary:
Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

Hermit

Recipes 

If it is sugary sweet then the corn sugar is still there. Wort is not sugary sweet.

cbauer210

Recipes 

It was extract. The strange thing is that I think I tasted it after I added the sugar and it didn't have that taste. I guess only time will tell. Patience is the most difficult part of this hobby.

Yooper

Recipes 

That's true! The only thing that I can think of beside the priming sugar still being "tastable" is if the recipe is a little low in bittering. Sometimes when the flavors meld, the sweetness of the extract can be tasted more. What was your recipe?

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ksbrain

Recipes 

Maybe it's a hops flavor? Some varieties, like Amarillo, seem really juicy and sweet to me.

cbauer210

Recipes 

Just for fun....here is a pic I snapped before I slugged it down.

zacster

Recipes 

I'd watch out for bottle bombs. If it really is sweet, you have a lot of residual sugar in it that will keep fermenting. I've never had that much carbonation after 1 week. Did you taste it before adding the extra sugar?

At week 2 try another and report back.