Originally Posted by TipsyDragon
your right those temps are a good 7F to high. especially if thats room temp and not the actual wort temp which can be several degrees higher than room temp. look into building a swamp cooler. allot of people put their carboy in a small tub of water then put a wet t-shirt over it. make sure the bottom of the shirt is in the water. as the water evaporates from the shirt more is wicked up from the tub. this will cool your carboy.
how long after brew day do you bottle? it should be somewhere around 3 weeks. how long after bottling are you sampling your beer? again it should be about 3 weeks. it sounds like your beer might be green. if its not what you want just wait longer and it will probably improve.
the hop bitterness issue may be due to an overly high boil gravity. make sure you only add the amount of extract and the amount of water the recipe is calling for at that point in the boil. the math for the kit has already been done for you and assumes you follow the instructions.
WOW, Thanks . I think that is the most helpful post I have received on this forum yet. I am guilty of most of what you just mentioned
From brew to bottle is generally 2 weeks – my first taste is about a week in to conditioning, which I know is too early, and I start to drink my beer 2 weeks after conditioning. I suspected as much, and I have since bought 2 extra fermenting buckets in an attempt to kind of get ahead of myself so I’m not tempted to drink the beer too early, I just wasn’t sure how much that extra week in the bottle would really do, but I’ll give the rest of the batch another week before I taste again and see what that does. As for the boil, I have a 6.5 gal kettle so I brew 4 gal and add the 5th gal to the fermenting bucket to help cool down the wort (as I have yet to invest in a wort chiller) BUT…I have added fermentables to just about every kit I have used, to boost gravity, usually ½ -1 lb rice syrup solids, or a cup or so of brown sugar. Do you think that could be the culprit? If so, what would be the best way to increase the gravity? – and would those 7 degrees in temperature (fermenting bucket, not room temp) make that significant of a difference? -