I think my ale has failed!

[Adewalsall]

I started a "Bulldog brewery" indian pale ale about a month ago,
Followed the instructions to the letter, kegged it about 4 weeks ago kept it warm for a week then put in a cool place ever since,

Just this minute got a glass full and hey presto! Its pants!

Smells off, its the right colour but still cloudy, tastes flat and tastes *****!

Is it spoilt? Is it just cack or do i need to leave even longer?

As these "kits" the best to use or am i better of to do the whole "mash" and wart from scratch?

Thanks fellas

 

[Rwilts]

Kits are great. Some more info on your keg would help, is it sealed , any co2 etc.. I am sure further advice will follow. But if all else fails wait longer :

 

[Algernon]

I got kegs when I started up, but I am going off them after 4 brews in them. Bottles hold more pressure and allow the beer to carbonate better. Try getting a cheapie crown capper and scrounging a few bottles from mates/pub/colleagues/drink loads of beer.
I suspect that once you try bottling your beer you will find an improvement (though bottling is a tremendous ballache if you do it in large amounts).
The other option is to leave the beer a long while, almost all beers improve with age. If the seals and pressure maximum on your keg are not up to much, however, you will never get a good fizzy pint from a keg.
Best of luck, and don't give up!

 

[b4dg3r]

yeah my first kit came with a barrel and it was horrid, almost put me off kits, then I tried one more and bottled it straight away, and it was soo much better.

I also find it amazingly satisfying to have around 40 bottles of home brew all lined up after a good bottling session

 

[jonnymorris]

What temp did you ferment at and long did you ferment for? Kit instructions tend to rush things along and give loose temperature guidelines.

 

[Adewalsall]

hi guys, its a sealed kig, i do have the co2 valve on it for the bulbs, shall i put a bulb of co2 in it now?

Its at a constant 18 degrees in my spare room, ive got a bitter in the fermenter now thats been in for 3 weeks on sunday at constant 18 degrees so leavin it longer than the pale ale