Here's the Recipe:
warmed 3 gallons water in granite pot.
Added 5 0z priming sugar @ about 150 degrees
dissolved while stirring
Added 3lb spraymalt extract as pot came to boil (212 degrees)
stirring constantly for about 15 minutes,
(here's where I think going off the books f--ed my brew up) Then added 4 oz. of Mtn. blossom organic honey straight into boil, stirring constantly.
After pot was at a steady boil I pitched in about 3 oz of ken golding pellet hops, reduced boil to 200 degrees and stirred occasionally over the next 45 minutes.
Added sodium metabisulfite (1 teaspoon) about 4 hours prior to adding yeast, and Cooled very slowly (didn't know to stir to cool, and didn't have a cooling aparaturs), which took about 6-8 hours. When brew was at 75 degrees I added 1 vial of White labs Ale yeast, and immediately sealed with blow-off tube submerged in 2 oz of sterile water.
lots of carbon dioxide blowoff, obvious fermentation. Waited 3 weeks and transferred to a secondary. When I tasted it, it tasted like absolute a--. It's bitter, it's very dry, and it has a funky, trashy smell to it. What might have happened??
p.s. I sterilized all of my equipment very thoroughly.
warmed 3 gallons water in granite pot.
Added 5 0z priming sugar @ about 150 degrees
dissolved while stirring
Added 3lb spraymalt extract as pot came to boil (212 degrees)
stirring constantly for about 15 minutes,
(here's where I think going off the books f--ed my brew up) Then added 4 oz. of Mtn. blossom organic honey straight into boil, stirring constantly.
After pot was at a steady boil I pitched in about 3 oz of ken golding pellet hops, reduced boil to 200 degrees and stirred occasionally over the next 45 minutes.
Added sodium metabisulfite (1 teaspoon) about 4 hours prior to adding yeast, and Cooled very slowly (didn't know to stir to cool, and didn't have a cooling aparaturs), which took about 6-8 hours. When brew was at 75 degrees I added 1 vial of White labs Ale yeast, and immediately sealed with blow-off tube submerged in 2 oz of sterile water.
lots of carbon dioxide blowoff, obvious fermentation. Waited 3 weeks and transferred to a secondary. When I tasted it, it tasted like absolute a--. It's bitter, it's very dry, and it has a funky, trashy smell to it. What might have happened??
p.s. I sterilized all of my equipment very thoroughly.