doaradorowans
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- Joined
- Mar 29, 2014
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Hey guys new brewer here. After reading great reviews, I ordered NB's Chinook IPA Kit. It's been almost two weeks since bottling and it tastes like a freaking belgian. Now it doesn't taste bad but I'm just blown away because it's not what I was expected. Could this be wild yeast?
Here's how brew day went down:
2.5 spring water gallon boil, followed the recipe closely. Filled my 6 gal carboy with water and added the proper amount of iodophor. Emptied and covered with sanitized plastic bag and rubber band. After boil I cooled wort in ice bath with lid on after boil. Siphoned into carboy with sanitized siphon. Added 3 gallons of spring water to bring the volume to 5 gallons. I wiped the tops with rubbing alcohol before I poured. I aerated the cool wort (70-72 deg) and pitched my rehydrated US05 yeast. Added sanitized stopper/airlock
Fermentation started in 18 hours. After two weeks I added 1 oz of chinook leaf hops to dry hop. Let that sit for 5 days then I cold crashed the carboy in the fridge for 2 days before bottling.
I tasted the beer on bottling day and got the belgian flavor but I figured, hey it's still green, it'll be okay. But here it is two weeks later and the same flavor is there. It's not even close to tasting like an IPA.
Being my first brew, I sanitized like crazy. The only thing I can think of is that I didn't boil my top off water, or I pushed some of the bigger dry hops into the carboy went they clogged the top. But I used hand sanitizer before I did this.
So I'm stumped what do you guys think?
Here's how brew day went down:
2.5 spring water gallon boil, followed the recipe closely. Filled my 6 gal carboy with water and added the proper amount of iodophor. Emptied and covered with sanitized plastic bag and rubber band. After boil I cooled wort in ice bath with lid on after boil. Siphoned into carboy with sanitized siphon. Added 3 gallons of spring water to bring the volume to 5 gallons. I wiped the tops with rubbing alcohol before I poured. I aerated the cool wort (70-72 deg) and pitched my rehydrated US05 yeast. Added sanitized stopper/airlock
Fermentation started in 18 hours. After two weeks I added 1 oz of chinook leaf hops to dry hop. Let that sit for 5 days then I cold crashed the carboy in the fridge for 2 days before bottling.
I tasted the beer on bottling day and got the belgian flavor but I figured, hey it's still green, it'll be okay. But here it is two weeks later and the same flavor is there. It's not even close to tasting like an IPA.
Being my first brew, I sanitized like crazy. The only thing I can think of is that I didn't boil my top off water, or I pushed some of the bigger dry hops into the carboy went they clogged the top. But I used hand sanitizer before I did this.
So I'm stumped what do you guys think?