That was a mouthfull. So, I attempted a Arrogant Bastard clone, but due to some rust (a few months off), some equipment problems (thermometer) and some stupid stuff by me, I screwed it up bad. I ended up mashing at too high of a temp, used way too much water, and was lazy with my yeast.
So, now I have a hoppy brown/amber that has stalled at 1.020. I've kind of given up on the idea of actually getting what I intended to get out of this, so what I'm thinking of is transferring it to a carboy I'm not using an pitching some Brett C. Does anyone think a beer like this, with 80 IBU's, will do well, or am I best off not even bothering and trying to re-start my normal fermentation? I figure with some long term aging, I should be able to get rid of a significant portion of the hop characteristics, so it may not be an issue. What is your take?
Primary: Exam Brown Ale
Primary: Unknown Mead
Secondary: Matt's Saison
Carbing: Raspberry Apple Cider 333
Enjoying: Lazy Ass Orange Pale Ale, Belgian Grand Cru, Belgian Dubble, Cherry Stout, Demonstration IPA
On Deck: Black IPA