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Well guys, it got worse. The smell got worse and the trub never settled and it definitely grew bacteria. We had to dump it [emoji22]

Nope. I believe that would be excess Irish moss. This was a BIAB so definitely no grain in there!

It’s at my friends house..I’ll be over in a couple days to try it again. We’ll see!

Ha, thanks guys!

Haha I’m glad every has gotten a kick out of this at least

Yea I really can’t understand how we got that much..it blows my mind

Sounds good. Thanks everyone!

Yes we did a 15 minute boil. This is all starting to make sense now. And those are good points about the hop debris..we’ve always just let it sit in a bath of ice, this is the first time we’ve ever stirred it. So stirring it obviously got all that debris into suspension so it wasn’t settled out...

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Our first one was extract and we scorched the DME...our second we should’ve used a yeast starter but didn’t...our third was fermented too cold and also didn’t have enough fermentable sugars due to a high mash temp, which also happened here and we now know that our thermometer was off. We’ve also...

Well I’m sure that had something to do with this then too. Thanks for everyone’s input

It came in a pouch but yes I used the whole ounce like the recipe called for. I’m assuming that was inaccurate?

Yea it definitely didn’t seem to do what it was supposed to

Sorry they’re out of ordwr

Yea my thoughts exactly! I’ll send screen shots of the recipe

It was definitely like a sour, sickening smell. We brewed it March 21st. It stopped actively fermenting two days before this. The last IPA smelled amazing..this made me want to puke

I think our beer got contaminated. My friends and I were trying to do a simple BIAB IPA since we haven’t been having luck with our own recipes. We found a simple one online. The only thing different about it was that it called for 1 ounce of Irish moss. Our only issue during brewing was...

I expected it to be a little higher because of the lactose but I didn’t realize I’d get that little out of the specialty grains. Thanks for the input.

We plan on bottle conditioning, but I did pitch more yeast and raise the temperature of the beer a few degrees. So I’m hoping we get a little more out of it. Based off of what we did and the information provided, I’m thinking there wasn’t enough yeast, not enough sugar for the yeast and it was a...