REALLY concerned

[BadWolfBrewing]

I'm going to throw this out there. If you are doing extract, there's a reasonable chance you are fairly new to the hobby. So the key point to keep in mind is that sometimes a beer doesn't turn out the way you've planned. It happens to everybody. Especially with clone beers, because there is a very specific way you want that beer to turn out. That being said, it doesn't mean it won't be a good beer.

At this point in the fermentation, I'm not sure the appearance and taste are very reflective of the final product. Let it ride for another two weeks, and take another look then.

Dont worry about a little CO2 in solution, thats just part of the fermentation. Most goes out the airlock, some gets absorbed. After fermentation has stopped and it rests, that absorbed CO2 will probably vacate as well.

 

[Homercidal]

It's been 3 days! 3 days I say! Give some times for the yeasties to clear up. I'm betting that sample you took from the top was 70% krausen and suspended yeast.

Ah! I didn't realize it was 3 days into primary!

Yes, there is a TON of yeast still floating and moving around. Brew another batch and let this one sit for a week or two and then come back and check it.

 

[BadWolfBrewing]

And if it stays light, put blue food coloring in it. Not sure why, it just feels like the right thing to do

 

[treacheroustexan]

And if it stays light, put blue food coloring in it. Not sure why, it just feels like the right thing to do

I'm going to have to agree with this. It'll make it feel more like your 90 min.

 

[blackbeer]

lookin' ain't cookin'

RDWHAHB

 

[max384]

It tastes like it looks....light, and not like a 90 min IPA.. I followed this recipe very thoroughly, and with all that extract Im having a hard time understanding how it got this color...

Also, its got a slight carbonation to it. HOW? Haha


is it possible all the goodies, flavor and color are just tucked below??

Firstly, ANY beer is going to taste bad after only three days. Don't worry about your final beer based on this tasting... And don't ever taste a beer after only three days again. Relax and let the yeast do their job.

What was the color of the wort when you put it into the fermentation bucket? In my experience, the color of the wort post-boil will be roughly the color of the final beer.

With vigorous fermentation, it's common to have a slight bit of fermentation. An incredible amount of CO2 is produced, and some of it is absorbed into solution. You find heavy carbonation without pressure though.

 

[Arrheinous]

That's probably what's going on.

Those WLP English yeasts always do screwy things when I use them but they work out in the end. Just let it ride until the beer is ready.

 

[ChiefIlliniwek]

Yeah, don't look at it or touch it for at least two weeks. I don't even think about cracking my fermenter open for three weeks, usually longer than that. Every time you open your fermenter you're introducing the possibility of infection. I learned after my first brew last year to just let the yeast do their work, and as long as you followed the recipe and have decent sanitation practices, you'll end up with beer.