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My IPA tasted fairly bad in the bucket and before bottling... Don't stress sure it will be great

ALso just checked on it still bubbling a little. I'll give itt a min of one more week do some FG checks and bottle them up

Sorry it's @ 1.012 now

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.

Make a freind on this site (I can do it if needed) wire some $ paypal and we can send the star san.... what country are you in?

I used pellets... hops are naturally not prone to bacteria so no sanitation needed

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

my first batch (IPA) did the same... my hop bag was at the top after the 7 days i left it in my fermentation bucket

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

i just harass my friends and collect from them and keep ones i drink

first batch in the bottle... a few questions: What is best temp? They are currently in a dark closet in basement that stays around 68-70F. How long? Its an IPA guessing 3 weeks is majic #? Thinking to try one @ 2 weeks though just to see the taste Sediment: I have a great deal of...

It smells great... just the taste was a sugary (confirmed due to priming sugar now) and a strange non ipa bitterness.. lets hope 2 weeks of in the dark closet bottling will get it correct.

Just bottled last night.... Looking at my bottles today they have a good deal of sediment. Is this normal? I fermented and dry hopped in one container. then siphoned it out in a second container with priming sugar and bottled. Guessing a secondary ferment could get rid of sediment...

You will get a little hops smell from the airlock. On Ales you need a temp of max around 72F depending on yest. I would opt for the 65F inside the house and smell the beautiful aroma of hopps

Any need to sterilize bottle caps before bottleing? Should I dip them in star san or just cap and go. First batch ready to bottle. I am super excited!