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Originally Posted by zoebisch01
I like it. Molasses is a little odd though, as to me it doesn't seem to flaunt it's stuff until months after bottling. I think this will turn out good, but you may want to look into upping your bittering just a bit to balance out all the sweetness.
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Do you think there are enough roasted malts? I am hoping for a sweet beginning and a roasty dry finish.
How many IBUs would you recommend?
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On Deck:nothing :(
Primary: Unordinary Bitter
Secondary: India Brown Ale
Secondary: empty
Bottle conditioning: Honey APA
Housing: Irish stout, Nick's Old Ale, Nick's Cream Ale, Imperial chocolate stout, Nick's SNPA, Pecan Ale, Nick's version of the VCCA, Nick's First Porter, Serpentine Scotch Ale, Apfelwein
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