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Old 01-14-2012, 03:11 AM   #1
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Default my ipa is to sweet ah help

Hey guys this is my first batch..beer turned out good but there is one major prob. My ipa taste like a Belgium ahhhhhhhh and I hate Belgium . It's just to sweet I am guessing its from the dextrose for priming but hey this is not time to point fingers lol what I need to no is how do I fix it???? Could I go buy a oz of bittering hops and dump it into my beer ? ... my beer is 100% done I was going to keg it this week but not tasting like this helpppp lol

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Old 01-14-2012, 03:12 AM   #2
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I think we need a little more info to help you. Recipe? Process? OG and FG?

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Old 01-14-2012, 03:15 AM   #3
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I'm confused about your use of dextrose for priming if you are going to be kegging it this week. Priming sugar is added at the time of packaging. Maybe you haven't given the dextrose time to ferment out??

More details would help too. What was your recipe and gravity measurements?

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Old 01-14-2012, 03:16 AM   #4
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also when you say it tastes like a Belgian, do you mean fruity? Make sure you include your yeast and fermenting temps.

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Old 01-14-2012, 03:24 AM   #5
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Not sure of the recipe came with a kit from true brew tosed it all out I did everything they said. I had it fermented for 3 weeks bottled in 1.5 gallon jugs for 12 days to carb and the beer has been sitting another 3 weeks. And yes its fruity like a Belgium . My yeast was muntons standard and I fermented at 68/70 f

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Old 01-14-2012, 03:28 AM   #6
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Quote:
Originally Posted by sick-cadaver View Post
Not sure of the recipe came with a kit from true brew tosed it all out I did everything they said. I had it fermented for 3 weeks bottled in 1.5 gallon jugs for 12 days to carb and the beer has been sitting another 3 weeks. And yes its fruity like a Belgium . My yeast was muntons standard and I fermented at 68/70 f
"Fruity" is different than "sweet". "Fruity" is likely a fermentation issue - too warm and/or yeast issues (I am not familiar with Muntons yeast). If the room temp was 70°F, the fermentation was likely closer to 75°F. The warmer the temp, the more fruity esters produced. And some yeasts are more fruity than others

Did you take any gravity readings?

Also, I'm still confused about your bottling/kegging process. 1.5 gallon jugs? Were you also somehow planning on moving this to a keg now?
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Old 01-14-2012, 03:30 AM   #7
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Quote:
Originally Posted by sick-cadaver View Post
I hate Belgium
What did Belgium do to you? Steal your girlfriend?
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Old 01-14-2012, 03:33 AM   #8
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lasted checked it was at 5%abv and i bottled the beer in 1.5 gal jugs and i bought a coors light home draft keg and i was going to put my brew into the lil keg. and lol i just dont like Belgium i had prob over 20 different kind they just make me sick.

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Old 01-14-2012, 03:33 AM   #9
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JLem beat me to it. Sounds like you have esters from yeast issues - high temps, type of yeast, possibly underpitching. May not be a lot you can do with this batch if that is the case. For next time try a clean yeast like S-05, WL001, then ferment mid 60's (BEER temp, not ambient), pitch enough yeast.

I too don't get what you're doing there with your carbing/kegging. Not sure what a coors home draft keg is, but I would think you want to carb right in it - not try to transfer from jugs. I hope those jugs are rated for bottle carbing - can get some major bombs if not.

what exactly were the OG and FG?

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Old 01-14-2012, 03:36 AM   #10
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and it barley was ever 70 i kept it in my closest witch was more likely low 60s just on a hot day it might hit 70 tops

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