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Old 03-14-2012, 06:53 PM   #1
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Default I made a huge mistake, and now I'm paying for it!

Ladies and Gentlemen, we have a problem. I don't know what type of malaise I had when I made this error, but the fruit of my labor is undrinkable. I mean, it's really bad.

Here's the back story. I've only been brewing for a little while, first batch was ok. (Didn't care for the style, was a gift from the wife). Second batch is bottled, need a little more time to condition. Second batch should turn out nicely. Third batch...thats when the train went off the tracks. I was trying to brew a big IPA. I got a great recipe from BYO.com (http://www.byo.com/stories/recipeind...orks-ipa-clone) and started brewing. I think because I had one successful brew, and batch #2 went so well I got a little complacent? Cocky? Head-strong? Drank too many beers while brewing?

The recipe calls for 11.75 lbs. of LME. I thought each Briess container had 6.6 lbs of LME. Just so you know, you probably already do, they are only 3.3 lbs each. This wouldn't be a MAJOR problem if I had brewed something that WASN'T an Imperial IPA. (Headstrong?) But I just sampled it and it is insanely bitter, borderline undrinkable. It doesn't start off bad, a little floral, definitely hoppy, but the after taste knocks you on your ass, in a bad way. I know some people like bitter beers, and I am one of those people, but this is a beast of a different nature.

How do I fix this?

I know some of you will say: "Let it condition for 12 months and the hop flavor will mellow out." No. I just started brewing, I feel like I'm on a roll, and I want to do open heart surgery on this batch.

Some Ideas: Mix it with something that is more sweet, malty. A batch that is high in malt, or that has unfermentable sugars in it. Add sugars directly to the fermenter? Add Malt Extract to the fermenter and re pitch some yeast?

I know someone, somewhere on this forum, has had this problem before. How did you handle it? What can I do to fix this beer?

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Old 03-14-2012, 06:56 PM   #2
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How far along is it? Just a guess but if you brew something bland and cut it in you can probably come up with a good ratio and save it.

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Old 03-14-2012, 07:06 PM   #3
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Sure, you could make a malty beer and blend it back. As an aside, what led you to choose a beer from Dick's Brewing?!?!? I ask, because I have some familiarity with them, but I wouldn't think it is a commonly available beer in the Boston area.

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Old 03-14-2012, 07:06 PM   #4
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Where in the process are you? If you started fermenting, and it isn't complete, you can boil up some more extract and add that to the fermenter. If you're done fermenting, then brew up another, less hoppy beer, and blend it.


(I've never done either of my suggestions, so consider that when you make your decision.)

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Old 03-14-2012, 07:07 PM   #5
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If it's still in primary,that is not indicative of the final product. The hops are bitter,the malt flavor is still green,flat,etc. It'll need 4-5 weeks of bottle time before you'll get what it's supposed to taste like flavor-wise.
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Old 03-14-2012, 07:09 PM   #6
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Uh, I was wondering where my response was, but now see you have two almost identical posts on this. You might want to ask the mods to merge them.

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Old 03-14-2012, 07:11 PM   #7
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Brew a big malty porter or stout and serve them as black and tans

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Old 03-14-2012, 07:14 PM   #8
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Uh, I was wondering where my response was, but now see you have two almost identical posts on this. You might want to ask the mods to merge them.
Yeah, I was thinking "WTF?" I thought I posted in this thread...
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Old 03-14-2012, 07:15 PM   #9
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Also, unionrdr has a good point, it's not fair to judge the flavor early on. However, if you really did cut your malt bill be half, it's still going to be out of whack.

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Old 03-14-2012, 07:22 PM   #10
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I'd sayit might be worth it to try blending a malty beer into it. Or you might end up with 2 crappy beers...

I would not let it sit. Chances are you will wait a LONG time for a VERY bitter beer to lose it's harshness, and by then it will probably be oxidized.

Simply adding sugars won't help because sugar ferments out completely, leaving a high alcohol bitter beer.

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