Hello, I am in the middle of my first batch of beer. It is an Irish Red Ale Extract Kit. I took a gravity sample on day 11 of primary fermentation (1.014) and the beer amazing taste and aroma to it. I couldn't believe I had actually made delicious beer! So stoked! Now just tonight, on day 14 in the primary, I racked it to a secondary as the instructions "highly recommended" and took another reading (1.01) and tasted it...it was slightly watery and did not have the flavors it did 3 days ago. Kind of bland actually. Did I infect it or let too much oxygen get to it? Can I fix it? Not sure what I did but I was super stoked for this beer 3 days ago, now I feel like I've been kicked in the nuts.
So a few things...
First of all, you have made beer. Welcome to the obsession
Not to doubt you, but perhaps you should double check that last reading. 1.01 is extremely low. The only yeast I've ever used that fermented down that low was a Saison yeast.
What was your OG? You can just say what the OG was listed as in the recipe, since that's dependable in extract brewing.
What was your batch size? Did you brew full batch size or partial and then add top-off water? If you used top-off water, was that boiled to sanitize it and then chilled before adding?
What yeast did you use, how much, and how did you prepare it before pitching?
What was your fermentation temperature?
What did you ferment it in? A carboy - a bucket? Did you use an airlock with sanitizer in it?
How is solid is your cleaning and sanitation routine? It's ---possible--- that your batch may have become infected and the bugs are continuing to ferment your beer. If you feel your practices are solid, you're probably good on that front.
How did you chill the batch?
If the yeast really fermented down that low, it has certainly "dried out" the beer, which would lead to a thinner, more watery beer at this point.
My suggestion would be to let it condition in secondary for another 15 days. Take another reading. If it's stable, bottle it (assuming you are bottling). Then let it condition at room temperature for another three weeks. Now chill one, open it and taste. You may find the flavors have melded a bit. If you still don't like it, let it sit for another three weeks. Try it again.
That's likely to be as good as it gets right there. If you still don't like it you need to figure out what to do differently next time. The answers to the questions above will help.