The homebrew I just tapped...
It stopped fermenting early (I think there were temp control issues)... It's my first AG brew.. a kit IPA... 10G batch... put a different yeast in each carboy...
It's only been 13 days since I pitched the yeast, and I'm already drinking it.. So it definitely didn't have enough time...
It's also warm (44 degrees), cuz my kegerator iced up.. defrosting now... Temp swings in general have been pretty extreme this winter...
Anyways, like most beers tapped too early, I'm sure it will get better before it's all drank up.. meanwhile the other 5G of this batch is still fermenting...
Last nite, I ran out of that wonderful APA I made before this batch, and this ****** stopped fermenting, so I forced carbed it and had at it..
But it's drinkable..... and I've 'definitely' had worse bought off of store shelves..
One of the things that exacerbated it though, is that I tried this after one of the best bottles of stone IPA I've ever had (Here's a tip... stick your bottled beer in a large cooler full of ice and leave the cooler out in sub 20 degree weather for a month).. You want to see a 'crystal clear' beer? That's how!)
Am I the only one that notices there is often a lot of inconsistency in the quality of stone beers lately? Man, when they're 'on,' they're absolutely the best.. but they seem to have more off quality 'duds' than any beer I've ever drank... over the last year or so anyways...