This is my first attempt at a home brew.
I have made a Citra IPA with a starter kit, Dry malt extract and citra hops.
Beer was fermented for 10 days, fermented slowed and hops were added. Bottled unfiltered after 13 days when hydrometer reading stabilised. Kept at room temperature that read 20-22 degrees Celsius. I made a mistake of adding the priming sugar before fermentation during initial setup. I used 140g of boiled sucrose to prime the bottles after.
I only left the bottles to condition for one week at room temperature no cold crashing before tasting as I was eager to see how it’s going. The beer is quite cloudy and nearly has a thickness to it, there is a slight nearly off taste to it. Beer is still very nice but I’m wondering, do the bottles just need more time to condition?
I have made a Citra IPA with a starter kit, Dry malt extract and citra hops.
Beer was fermented for 10 days, fermented slowed and hops were added. Bottled unfiltered after 13 days when hydrometer reading stabilised. Kept at room temperature that read 20-22 degrees Celsius. I made a mistake of adding the priming sugar before fermentation during initial setup. I used 140g of boiled sucrose to prime the bottles after.
I only left the bottles to condition for one week at room temperature no cold crashing before tasting as I was eager to see how it’s going. The beer is quite cloudy and nearly has a thickness to it, there is a slight nearly off taste to it. Beer is still very nice but I’m wondering, do the bottles just need more time to condition?
