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I brew in China, so I kinda know what you're dealing with. But we have Taobao so nearly everything can be obtained online. A quick look at Alibaba would suggest that at least hops and malt extract exist somewhere in India. If you're in an area that has beer, you could also try befriending someone at a brewery. In the absence of that, you should consider ...


2

No problem....I go longer than that in buckets regularly. However, dry hopping is one of the few times I still use a secondary. There are interactions between hops and yeast that can increase flowery esters. After experiencing that, I found that I get better dry hop character by getting the beer off the yeast before dry hopping.


1

I made two batches that were almost certainly infected/affected by wild yeast (I was experimenting with culturing my own yeast from the dregs of Odell's St. Lupulin) and ended up with a distinct phenolic taste. The maddening thing was that I could taste what the beer was supposed to be right along side the off flavor ... and they were both really good beers, ...


1

Quite simply - that's isn't a beer nor ale, it would just be the creation of alcohol from the yeast and the sugar. There would be no specific flavours to impart or develop from the yeast and I'm not surprised it tastes foul. Your approach is not dissimilar from the process of wine making (that said most brewing involves pretty much the same steps) - ...



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