Made a Fat Tire clone. It has been in my fermenter 6 days. Did a gravity check and its 1.12 range of FG is 1.14-1.10. Could this be ready to bottle in next few days? 7-10 days seems fast? But I am no expert.
I left my IPA in my bucket for 2 weeks then dry hopped 7 days then bottled... I was a nervous wreck but the beer has turned out really good! Dont sweat the small stuff too much or it will drive you crazy
76 is hot... try setting the bucket in water with ice to keep it cool... also I use rum in my air lock to keep the bacteria out (water can get bacteria in it)
My last brew was 72F for a few days during active fermentation then cooled to 68 (my basement stays a nice 65-67F
Just brewed my first batch (IPA) its really good and now I am eager to try round 2. Was thinking to use a Fat Tire Clone recipe but mix it up a little... Thinking to try for a little extra chocolate or caramel taste then fat tire... so clone recipe is below. Any suggestions from experts to...
I opened up one of my IPAs after 2 weeks. It had plenty of carbonation. I am going to let it sit one more week to see if it gets better taste (good but not perfect) then move them to the fridge and share my work with friends.
I think 3 weeks is the magic range for bottle time
just tasted my first IPA today and its really good... 2 weeks of bottle time so its a little young as well... super excited and ready for batch #2 also
:mug:
Just tasted my first homebrew of an IPA. It has a great taste (not perfect but good and still young)
Thanks for all the help and support from everyone on my questions!
I always run my bottles through the dishwasher with about 1/8 of normal dish soap... then a good rinse after I take them out... then a Starsan dip before bottling... problem does sound like a carb / priming sugar issue though