It'll still be beer. As far as I'm aware just the risk of infection and not getting the desired bitterness are the main downsides to not boiling your wort but other more experienced Brewers might have more insight.
Did you boil your wort? Typically you would steep the grains, then add the malt extract and start you 60 minute boil at which point you would throw in your hop additions at the specified times. (60 mins left in the boil in your case).
As far as your yeast, if it's a dry pack, re-hydrating is...
So after a few days in the fridge and put it in the freezer for 15 mins before opening and it came out looking pretty good! Tastes great too! Thanks everyone for the help.
Rye IPA using US-05 dry packet. Two weeks in primary may not have been long enough and I did move it before racking to bottling bucket so maybe that's why.
Thanks.
Unfortunately I can't cold crash right now, I don't have the equipment/space so that'll be a problem to overcome in the new year after I move. I was using a swamp cooler for fermentation.
I thought I stayed above the trub but it's entirely possible I got some into the bottling bucket or...
I'm hoping someone can provide some insight. As you can see, there's a lot of stuff floating around in there. I racked to a bottling bucket before bottling and I left the usual half inch or so of beer in the bottle when poured. My only idea is maybe it needs to condition longer? I only let it...
It's been suggested to me that pH could be the problem and adding potassium carbonate and re-pitching could get fermentation going again. Can anyone attest to this?
A lot of what I've read suggests making a tincture with vodka and your spices letting that sit for a week or two and add the flavouring at bottling time.