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Old 01-07-2013, 02:14 AM   #1
Jan 2013
Posts: 1

Hello all,

This is my first homebrew, and I used brooklyn brew shop's "Everyday IPA" kit if you're familiar with it.

Anyways I just moved my beer to bottles for conditioning, and I can't tell if the beer is bad. It's difficult to describe, the beer has definitive hop character and maybe the malt is lacking. The flavor is pungent and bitter and seems to linger in the mouth. And I mean linger, it feels like you're breathing this flavor after sipping. It coats the mouth.

My best guess is I wasn't able to extract enough sugars from the mash during sparging and they were mostly eaten up during fermentation, leaving mostly only the oil from the hops left over. Is it possible that this is infected?

The 1 gallon jug is not deep enough for me to get a hydrometer reading. There was no blowoff, never really a "vigorous" fermentation stage, but there was CO2 coming off the airlock and a layer of trub formed about a half inch thick.

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Old 01-07-2013, 02:34 AM   #2
Dec 2011
Granger, IN
Posts: 384
Liked 35 Times on 31 Posts

Did you take a gravity reading before you fermented or before you bottled? If not then it's really going to be impossible to know if you extracted enough sugars.

However, that does not mean all is lost. Beers prior to conditioning and carbonating tend to taste a bit off. Give it 3-6 weeks in the bottle and then see what comes out before you form an opinion.

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Old 01-07-2013, 06:54 AM   #3
Feb 2012
San Luis Obispo, California
Posts: 103
Liked 3 Times on 3 Posts

Just bottle it and taste it when it's all ready. It's only one gallon of beer so you can learn from your mistakes. It's doubtful it's infected because more than likely it would taste sour.

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Old 01-07-2013, 07:52 AM   #4
Aug 2012
Auckland, NZ
Posts: 102
Liked 16 Times on 12 Posts

The oil feeling could be from the hops. It will settle out. Time in the bottle and carbonation will make a huge difference. You cant judge your beer just yet. As Don advised, let it bottle condition, then try it again.

If you aren't taking a gravity reading, wait an additional week before bottling it. You want to make sure fermentation has stopped.

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