Originally Posted by Rivets
OK, brewed my first batch of beer. It was an IPA using 3 lbs of light DME and a can of Thomas Coopers IPA pre-hopped liquid malt extract using the included dry yeast.
Beer was fermented in the primary for 7 days and moved to the secondary to clarify. It was bottled after an additional week.
It has been bottle conditioning for almost two weeks and I chilled and drank one last night. It was very bitter and had little body to it, but still drinkable.
Any idea what I may have done wrong?
Hard to say, really. You'd need to explain a bit more about your process. Things like your schedule for adding ingredients, volume into fermenter, what yeast used (although I suspect you used the Cooper's yeast from under the lid of the can and don't think that would have contributed to the bitterness) Pitching temp, fermentation temps. Do you know what the profile is, of the water you used to brew with?
I'd have thought that adding an extra 3lbs of DME without doing any hop additions would lead to the beer ending up more malty/sweet and fuller bodied.
The only thing I can think of that could have made the beer more bitter is if you'd added the can of Cooper's IPA extract at the beginning of the brew session, boiling it for a while, which might
have scorched the extract and/or altered the flavour profile of the hops in there.