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Old 12-08-2006, 03:39 PM   #11
emerty
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Quote:
Originally Posted by Toot
Patience!


Seriously, you said it looked like soup. Does it, or does it not, have the consistency of soup? I mean, is it thick? Or is it just not clear? "Murkiness" is common in MANY beers. I'm not an IPA guy, so I can't say whether IPA's are supposed to be clear, but I've had plenty of tasty brews that were as cloudy as swamp waters. Famously, Bavaraian hefeweisens come to mind for this.
Hi, it definitely does not have the consistency of soup, it is still fairly low in viscosity but is definitely cloudy as hell.

I shall wait some more and see if the taste improves.

thanks
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Old 12-08-2006, 04:03 PM   #12
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Give it some time and take some samples along the way. If you keep a log, make notes on the samples and see if the taste and/or look changes. If it hasnt improved in a week or two dump it.

- magno

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Old 12-08-2006, 04:12 PM   #13
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Quote:
Originally Posted by Toot
Patience!


Seriously, you said it looked like soup. Does it, or does it not, have the consistency of soup? I mean, is it thick? Or is it just not clear? "Murkiness" is common in MANY beers. I'm not an IPA guy, so I can't say whether IPA's are supposed to be clear, but I've had plenty of tasty brews that were as cloudy as swamp waters. Famously, Bavaraian hefeweisens come to mind for this.
thinking about it some more, no IPA's I've seen are ever murky... I'll leave it but I think something has got in there.
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Old 12-08-2006, 04:14 PM   #14
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Quote:
Originally Posted by magno
Give it some time and take some samples along the way. If you keep a log, make notes on the samples and see if the taste and/or look changes. If it hasnt improved in a week or two dump it.

- magno
thanks, i'll do that.
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Old 12-08-2006, 05:22 PM   #15
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Your description of "sweet and sour" leaves me a bit confused. I mean, I describe americanized ESB's as being "sweet and sour"... they have lots of hops for bitterness, and yet, they use a strain of yeast that really brings out a lot of fruity malty sweetness.

So, when you say "sweet and sour", can you be more specific?

Is it sour like vinegar? astringent like a fresh bandaid? or just very bitter?

Is it sweet like cider? Or is it a complex malty sweetness?


What was the recipe?

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Old 12-09-2006, 09:13 PM   #16
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I had a hef last night that was so murky you couldn't see light through it.

IPA's when I make them are almost always cloudy and dark. As long as nothing is floating in there you are good. Let it mellow a bit, maybe a few weeks, but open one every week.

If you get a chance go here to read about common off flovors and infections in beer

http://www.howtobrew.com/section4/chapter21-2.html

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Old 12-10-2006, 12:16 PM   #17
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Quote:
Originally Posted by Ellie-ut
I had a hef last night that was so murky you couldn't see light through it.

IPA's when I make them are almost always cloudy and dark. As long as nothing is floating in there you are good. Let it mellow a bit, maybe a few weeks, but open one every week.

If you get a chance go here to read about common off flovors and infections in beer

http://www.howtobrew.com/section4/chapter21-2.html
OK, somewaht reassured... thanks for all the help and advice. Muchos appreciated
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Old 12-10-2006, 04:49 PM   #18
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Glad we were able to help you emerty

did you read about the infections and stuff?

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Old 12-10-2006, 07:15 PM   #19
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Quote:
Originally Posted by Ellie-ut
Glad we were able to help you emerty

did you read about the infections and stuff?
Hi, yes, I think I'm looking at Esters. Smelled it again today and got a real whiff of bananas, so I'm guessing I pitched at too high a temp...?
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Old 12-13-2006, 05:12 AM   #20
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Ive done a few Ipa's
My take as an arm chair quarterback is that it is an IPA and it is going to be bitter. Thats the name of the game with the IPA. All of my IPA's needed bottle cond. for three weeks or more before they tasted yummy!!! I say, Give it time!!!

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