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Old 03-02-2014, 03:42 AM   #11
wingedcoyote
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I had something like this happen early with one of my early brews, though not as dramatic... due to a too-large container of malt extract and some bad math on my part, an extract batch that was supposed to be a spiced amber ale for the holidays turned into a spiced black-as-night who-knows-what, OG 1.075ish instead of 1.045ish. Still not sure what happened there, but the result was delicious! Almost resembled a belgian strong dark to our tastebuds. Sad thing is it was a one-gallon batch.

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Fermenting: Uwharrie Mountain Mead, Bohemian Pilsner
Conditioning: RBC Hidden Pipe Clone, Naked Red
Drinking: Edwort's Apfelwein, Motueka Wheat, VIP ESB

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Old 03-04-2014, 07:38 PM   #12
ltwhiskers
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Excited to see how it turns out. I've relegated it to the carb closet for at least a few months as you guys recommended.

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Bottled: Chimay Blue clone, Apricot Ale, Dunkelweizen, Munich lager, Red Hook ESB clone
Up Next: Chocolate Peanut Butter Porter, Belgian Tripel, Everyday IPA, Delirium Tremens clone

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