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-   -   We tasted our first batch... (http://www.homebrewtalk.com/f39/we-tasted-our-first-batch-356259/)

Sea_of_Shells 09-23-2012 07:02 PM

We tasted our first batch...
 
I've been blowing up the board lately, but I'm really concerned.

We fermented for 3 weeks, bottled, and last night (after exactly 2 weeks in the bottle), we cracked one open. It had been refrigerated for over 24 hours. It was supposed to be an IPA, but honestly it tasted like champagne.

When I say that, I genuinely mean that. There was zero hop character, and there was a distinct sparkling wine/champagne flavor. Very light (supposed to be 7%), and borderline undrinkable. Is it too early? That doesn't explain the lack of hop presence (although I could be wrong).

Anyway, we did a lot of things wrong. I guess I just hoped it would at least resemble beer.

We brewed an extract kit. Brewcraft Dry Hopped West Coast IPA.

http://shop.brewcraftusa.com/P-10660...West+Coast+Ipa

Justintoxicated 09-23-2012 07:23 PM

I don't know but it sounds like you need to start your next batch and let that one sit for a while. :)

Sea_of_Shells 09-23-2012 07:25 PM

Quote:

Originally Posted by Justintoxicated (Post 4438119)
I don't know but it sounds like you need to start your next batch and let that one sit for a while. :)

Good call. We brewed up another batch yesterday.

Bunkerbuster 11-21-2012 02:06 AM

So what ever happened to this beer?

I made the same kit as my first attempt at home brew early last month. My batch has been in bottle since Halloween the sample I took last week had champagne-like taste to it... not very pleasant; which is the 3rd time I've heard of that with this kit. I know I messed up the fermentation process (3 days primary, but extended secondary nearly 3 weeks... my mistake in reading the directions) but I also know my temp was 68-70 the entire time because I had it temp controlled in my kegerator with the thermostat in a 2 gallon jug of water next to it (to simulate the carboy temps).

I'm starting to think it may be the recipe. Anyone know someone who pulled it off? The Stone IPA clone I have in primary for 10 days now will hopefully be much better.

Knightmare 11-21-2012 02:12 AM

Are you taking hydrometer readings to insure fermentation is done?

Sorry, didn't realize this was an older thread.

SmokeNbrew 11-21-2012 02:12 AM

Im curious to know what the boil volume was..

DrummerBoySeth 11-21-2012 02:21 AM

2 weeks is still pretty "green". Another week or 2 will probably improve alot of the characteristics of this beer. I suspect that the champagne flavor will fade with a little more time too. The hop character will probably not improve with time (hops usually are more prominent in fresher beer), but I bet another week or 2 will prove beneficial in many ways.

Can you post the recipe for this kit? I am curious to know what the hopping rates are in the boil, and in secondary. Hops are a critical component of IPA, and adjustments to the Hops schedule will make a big difference in the finished product.

TrubDog 11-21-2012 02:35 AM

Don't get discouraged. My first batch was a kit and was so-so. Since then I've been using recipes from the HBT recipe database along with Jamill's Brewing the Classic Styles and learning from my results. All batches since my first have been great! I simply don't use kits anymore.

scoundrel 11-21-2012 02:48 AM

Please take a gravity reading. It will clear things up alot. You may have had very good attenuation compounded by too much priming sugar or it could be that it was inoculated by something other than brewer's yeast. I'm also seriously questioning the supplier of you ingredients. Either way, let us know your process and the final gravity by letting one beer go flat and taking a reading.

Bunkerbuster 11-21-2012 05:22 PM

The Recipe
 
5GAL batch w/2.5Gal boil

Target SG:1.069
Target FG:1.014
7.3% ABV

Contains:

6 lbs. Dry Malt Extract (Briess CBW Pilsen Light Dry Malt Extract)
1 lbs. Brewers Crystals
1 lbs. Specialty Grain (40L Crystal Malt)
5 oz. hop mix (5 varieties)
Fermentis US-05 Yeast
Grain & Hop Steeping Bags
Priming Sugar

Hops were: Columbus, Simcoe, Centennial, Cascade, and Amarillo -- They were mixed all together (pellets) then added 60/35/15/5 (I think) with 2oz of the mix used for dry hopping. I don't recall the exact hop additions or ounces, I don't have the recipe at the moment... I was also not impressed by the fact whom ever packed the kit completely forgot to include my steeping bags.


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