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.