First time brewing.. used an IPA kit that contained the following:
6.6lbs canned light LME
1lb Golden DME
1lb Caramel 40L
1.5oz Columbus pellets (bittering)
2oz Cascade pellets (bittering)
1oz Cascade (aroma)
11g Nottingham yeast
Also threw in 1/2 oz of summit whole cone, for first 30 min of boil.
Primary was done in a 6.5 gallon plastic fermenting bucket. It was a warm day, and I can't really run AC all day. The 2nd night after pitching the yeast, they bucket reached 79 degrees. I'm thinking this is where things went bad. The fermentation became very aggressive, pushing foam out of the airlock. I had to run vinyl tubing to a seperate vessel and submerge it. Not sure why it got so aggressive. Since then, the brew has had an overwhelming cider smell. I have read that this can be caused by use of refined sugar in the wort (I didnt use any) or bacterial contamination.
On top of that, when I transferred it to the secondary (5 gal glass carboy), I took a FG reading, everything was okay. I tried a little sample of the brew
- very VERY watery body. Almost no sweetness to the body; no flavor! What the heck can I do at this point? Im about 3 days from bottling.. maybe someone can shoot me some advice. tips for next time, why is it watery? hmm.. I know I went a little far for a first time brew, but I like to cast myself out sometimes