I currently have a Black IPA fermenting. This weekend I transferred it into secondary after sitting in primary for 13 days at a steady temperature of 65 F.
I took a sip of it before I dry hopped it and it had a really bitter taste. Is it possible the yeast will clean this up by the time I'm ready to drink it? Should I just relax and wait and see?
It was an extract brew so I don't think my water is a problem. The only things I did different this time is use a yeast starter for the first time and I added some yeast nutrient to the carboy after I aerated it. Could I be tasting the yeast nutrient? Should I have added the nutrient to the boil?
I took a sip of it before I dry hopped it and it had a really bitter taste. Is it possible the yeast will clean this up by the time I'm ready to drink it? Should I just relax and wait and see?
It was an extract brew so I don't think my water is a problem. The only things I did different this time is use a yeast starter for the first time and I added some yeast nutrient to the carboy after I aerated it. Could I be tasting the yeast nutrient? Should I have added the nutrient to the boil?
