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I did boil the sugar, perhaps I could look at the package again and double check the amount of oz. when I get home. I remember pouring into the pot to boil and thinking..that kind of looks like a lot... As for infections, I did not physically see or taste anything off so I don't suspect that...

:rockin:

Thanks again everyone for helping me out on advice. I know us novice brewers can easily freak out when something is going wrong and be quick to run onto here. I realize most things work out unless you did them totally wrong, and time has a way of fixing things as well, but I am glad there's...

Omega Labs - Saisonstein's Monster Yeast. It's a small company from Chicago. Unlike Wyeast, it comes in a yeast slurry. I have used two of their yeasts so far and like the results. If you can get your hands on some, I would recommend it.

Let me add...the beer was fermented for about three weeks. By no means did I rush to bottle this one.

I typically wait 2-3 weeks for them to correctly carb. But I like to get a sneak preview. After I had one, I thought it was good so i should have another. A gusher. Then the next two were as well. Does it just take more time to absorb the Co2 possibly? I've rarely had a situation like this...

I had an idea, What about getting the beer near freezing or freezing? I have heard that it will diminish the Co2 levels. Can anyone attest to this?

They are 9 days old. One was perfect, the next three were gushers. I used a packet of sugar that's like 4 oz for a five gallon batch at my brew shop. Because I have used this before, I am hoping that it was just uneven but I will cover em up just to make sure nothing bad happens.

Bottled a beer and just had a few. They open up like champagne! Probably about 5 minutes of foam come out. I must have put too much sugar when carbing....anything I can do? Any tricks to help or am I screwed? It was such a good beer too..I'd hate to waste it.

I just used this yeast(OMEGA Saisonstein). I was told it would be a huge fermentation, but mine has been really subtle yet constant. what temp did you have it at? I had mine in upper 60s and then moved it upstairs where it's like 70 degrees. Still not much action.

My question is now...throw it out..? It's not very good. Drinkable but not what I would probably drink when better stuff is possible. Can I dump it all into a fermenter and pitch more yeast in order to save it?

http://www.brewersbestkits.com/pdf/New%20BB%20Recipes/1035%20Double%20IPA%20Recipe.pdf A brewers best DIPA recipe kit

Thank you. I'm going to try again with two yeast packs and see where it gets me. I appreciate the advice. Brad

i have bottled and it was well primed and came out well carbonated. My original gravity was 1.074 I did not make a starter. I popped the yeast and waited three hours till the package was blown up and pitched it in at about 70 degrees.

I used an English Ale Yeast from wyeast, liquid. It was an extract brew. Should I use two packages of yeast in the future for a DIPA?

Hey all, I brewed a DIPA. It's my favorites style so was excited for this one. I suspect something went wrong though and trying pinpoint it. It does not seem as strong as a DIPA should be, it came out around 7% ABV. It's got a certain sweetnes to it, It might actually be the taste of malt...

Yes, I will definitely keep away from the last few inches of the bucket for the next 4 batches I have coming. But not sure why there is so much priming sugar sitting at the bottom. It's a great IPA and then has this sweet tang at the end that ruins it. I was shaking some of them up, but it...

Looks mine had priming sugar on the bottom. And trub like hop fragments, about a third or fourth of the beer is like sewage. It's been bottled already for two weeks...

Looks mine had priming sugar on the bottom. And trub like hop fragments, about a third or fourth of the beer is like sewage. It's been bottled already for two weeks...

Hey all, I'm on my fifth batch of beer and am interested in making labels. what program or business is everyone using to construct their first label?