I am transferring for my primary to secondary and I tasted a bit and it is quite bitter.
I am making an Irish red. I have made this before and don't recall it being this bitter at this stage. Do you think I got something wrong? Is there a way to sweeting things up a bit before bottling? Starting gravity 1.055 final gravity 1.015 I think but I may not know how to read the hydrometer. What do you think?
I actually had the same thing happen to me a couple times. Most recently was quite a surprise - I was trasfering a Canadian Blonde to secondary and it had a bitter bite that was totally unexpected - hopefully it will mellow out after bottling though. Usually does - I find a few weeks n the bottle can work wonders for taste