Gremlyn

Recipes 

Like the Black Marlin, eh? It is a good one. Can't wait to try your stout too... speaking of my porter, I need to rack over to secondary to free up my fermentor.

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Gremlyn

Recipes 

Took a taste of this last night when racking to secondary... The spices weren't prevalent at all really, but I expect they were being covered up by the youngness of the brew. Definitely has a nice roasty porter flavour though, spices or not it's going to be delicious.

I did a gravity reading as well and got 1.015, down from 1.068. Just a shade under 77% attenuation, which is not bad for a yeast that's supposed to top out at 75%. The 6.9% ABV doesn't hurt either

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Gremlyn

Recipes 

One word: DELICIOUS

I actually can't taste much, if any, of the spices I put in! I'm a little miffed about that, but it's still a great beer. I'm going to rebrew after the new year without the spices to compare what they actually contributed to the flavour.

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Oldsock

Recipes 

You went with the 4 tsp total? I'm suprised that even given that you added them to the boil you didn't get much character. How fresh were they? Pre-ground spices lose a good deal of their chacter over just 6-12 months.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Gremlyn

Recipes 

The allspice was fresh from the store, but the preground stuff. The ginger was probably 6-12 months old, and the cinnamon...? No idea.

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