So the fourth IPA of the year has been brewed and sometimes it looks just fine…but sometimes it looks like this:

I wish I knew why my beers were becoming so carbonated! Granted, it’s better than the last beer, which was flat. And there’s no way the nose can be missed, the spicy Amarillo hops coming right on up and saying hello. In addition, the head of the beer deflates very quickly so the brew is drinkable in a short time, just not right out of the bottle. If there’s any consolation it would be that the beer tastes pretty good, despite having a very, very bitter back end. I realized afterward that I shorted the malts in the wort by nearly two pounds. That’s the kind of thing that makes a difference.

I guess I’m getting to the point as a homebrewer where I want to get it right. Maybe not perfect, but right at least. I’m not sure what I’ll have to do to step things up though, at this point. My first thought is; submit my beers to be judged in some competitions. If nothing else, the OBC has monthly competitions and I think my project for 2010 will be to produce beers for them to get some feedback. In the meantime, here’s the recipe I used.

Steeping grains:
1 lb Caramel 120
.5 lb Munich

Fermenting sugars:
7 lb LME

5 oz Liberty hop pellets @60
1 oz Galena @ 30
1oz Amarillo @15
1/4 tsp Irish Moss @ 5

Wyeast 1728, reused from the Scottish Ale I made earlier.

Approximately 1 oz of Amarillo hops was also used in secondary as a dry hop

OG: 1.069

FG: 1.017
1.026 apparent final

6.78% ABV

5 thoughts on “IPA 4”

  1. It has been a couple of years since I have done any home brewing, so consume the following with big grains of salt. Two thoughts that come to mind for me is that, first, you might not be giving the beer long enough before adding sugar and bottling. Second thought is that you are inconsistently adding your bottling sugar resulting in some bottles with too much sugar, and thus too much carbonation. You may have posted this before, but what is your process for carbonating?

    1. Well, I usually add a simple syrup to the beer and then let it sit for…an undetermined length of time. Sometimes 15 minutes, sometimes closer to an hour. After that I rack it into bottles and let them sit for usually close to two weeks.

      1. Sorry, I meant to say that you might not be giving the beer long enough *in the primary fermentation* before bottling.

        I could imagine simple syrup into the carboy before bottling might not fully mix, but I have never tried it! You could use a dropper to add the same amount (two, three drops? I have no idea the right amount) into each bottle.

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