Hi and thanks for reading, even more thanks for replying. So I just bottled my first batch of Munton's IPA last night. This is my first attempt at home brewing.
First things first. I did not follow the recipe. I was told by my supplier to boost the alcohol content by adding more sugar. So I did. I added six cups of confectioner's sugar (the powdery stuff) to my batch. This ultimately resulted in cidery tasting samples. Then I added five ounces of dextrose to my bottling bucket to give the beer carbonation at bottling time. This was not on the recipe either but my supplier recommended it.
Out of curiosity I chilled one of the beers I had bottled and decided to try it out. It looked like piss. It was the exact color of pee and was so cloudy that I couldn't see the Yuengling label through the liquid that was printed on my glass. Now the taste. I realized that my beer was not yet carbonated nor aged, but I wanted to get a feel for what it may turn out to be in a couple of weeks. It tasted very cidery and nothing like any IPA I've ever had. Not to mention that I've never seen an IPA have a color like my brew.
*** QUESTION TIME *** What kind of sugar do you add to your wort that will boost alcohol and not taste cidery? Why is my beer so cloudy? What kind of sugar are you supposed to add to aide in carbonating and how much? And lastly, Why was my beer that dreadful color?
Hopefully the aging and carbonating will help the taste and color.
Any help is greatly appreciated guys and gals.
Cheers! Ethan
First things first. I did not follow the recipe. I was told by my supplier to boost the alcohol content by adding more sugar. So I did. I added six cups of confectioner's sugar (the powdery stuff) to my batch. This ultimately resulted in cidery tasting samples. Then I added five ounces of dextrose to my bottling bucket to give the beer carbonation at bottling time. This was not on the recipe either but my supplier recommended it.
Out of curiosity I chilled one of the beers I had bottled and decided to try it out. It looked like piss. It was the exact color of pee and was so cloudy that I couldn't see the Yuengling label through the liquid that was printed on my glass. Now the taste. I realized that my beer was not yet carbonated nor aged, but I wanted to get a feel for what it may turn out to be in a couple of weeks. It tasted very cidery and nothing like any IPA I've ever had. Not to mention that I've never seen an IPA have a color like my brew.
*** QUESTION TIME *** What kind of sugar do you add to your wort that will boost alcohol and not taste cidery? Why is my beer so cloudy? What kind of sugar are you supposed to add to aide in carbonating and how much? And lastly, Why was my beer that dreadful color?
Hopefully the aging and carbonating will help the taste and color.
Any help is greatly appreciated guys and gals.
Cheers! Ethan