So I brewed an extract ipa:
Fermentation kicked off great after 24hrs & temp was around 74F for about 4 days then temp dropped to 68F and fermentation calmed down. At day 10 temp was steady at 66F noticed that the trub was super thick (thicker than I normally see)
Day 16: I decided to open up and dry hop and first noticed the smell which I was happy about & there was still a thin foamy layer on top which I figured that was normal (pic):
I decided to take a sample (from below the foamy layer) and give a little taste test
oh boy was I surprised : it was dry and prickly tasting (hard to describe). not what I expected at all. I was going for a juicy taste.
I decided to throw my dry hop pellets in anyway and close it up, I didn't take enough sample for a reading bc i started to get nervous, but I figure I was going to leave the dry hop for 5-7 days then bottle.
here is a pic of the fermenter after closing back up:
thin foamy layer
thin green layer from dry hop
beer
super thick trub
So I ask the experts:
what is this dry prickly taste?
and is it a sign of something gone wrong?
or is this normal taste for something that is not done fermenting?
I want to RDWHAHB but something seems odd.
Fermentation kicked off great after 24hrs & temp was around 74F for about 4 days then temp dropped to 68F and fermentation calmed down. At day 10 temp was steady at 66F noticed that the trub was super thick (thicker than I normally see)
Day 16: I decided to open up and dry hop and first noticed the smell which I was happy about & there was still a thin foamy layer on top which I figured that was normal (pic):
I decided to take a sample (from below the foamy layer) and give a little taste test
oh boy was I surprised : it was dry and prickly tasting (hard to describe). not what I expected at all. I was going for a juicy taste.
I decided to throw my dry hop pellets in anyway and close it up, I didn't take enough sample for a reading bc i started to get nervous, but I figure I was going to leave the dry hop for 5-7 days then bottle.
here is a pic of the fermenter after closing back up:
thin foamy layer
thin green layer from dry hop
beer
super thick trub
So I ask the experts:
what is this dry prickly taste?
and is it a sign of something gone wrong?
or is this normal taste for something that is not done fermenting?
I want to RDWHAHB but something seems odd.