Last days to enter the BrewHardware Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Reese's beer fail - lesson learned.
Reply
 
LinkBack Thread Tools
Old 02-03-2013, 02:15 AM   #21
strantor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Katy, TX
Posts: 84
Liked 78 Times on 12 Posts
Likes Given: 36

Default

Interesting development #2:

I took the stuff to the weekly LHBS get-together/brewing demo/beer tasting event, and got overwhelmingly positive reviews. A few people went back for seconds. The common theme was along the lines of "It's very interesting. I wouldn't want to drink pint after pint of it, but it's very good taste." I didn't hear a single nay say. Very surprised.

After hearing people say good things about it, it tasted a little better to me as well. I think my first impressions were having a psychological toll on my second impressions. I now give it a 6 out of 10. But I think some who tasted it may have rated it higher.

__________________
strantor is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:29 AM   #22
Wakadaka
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Richmond, VA
Posts: 514
Liked 8 Times on 4 Posts
Likes Given: 17

Default

yeah this isn't too bad of an idea tbh. terrapin makes a beer called liquid bliss which is brewed with peanuts or pb (can't remember which), and it tastes just like a reese's to me. they use a porter as the base beer, which i think would hold up a lot better than a pale ale.

do you have more info on the recipe? something like that will probably take a long time to possibly a VERY long time to age into maturity. If it went from a 0 to a 4 to a 6 already, then i would recommend holding on to some for 6 months to a year and see how it comes along.

i've never used pb or chocolate chips, but 2 lbs and a half a tub sounds like a ton.

__________________
Wakadaka is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:56 AM   #23
strantor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Katy, TX
Posts: 84
Liked 78 Times on 12 Posts
Likes Given: 36

Default

Quote:
Originally Posted by Wakadaka View Post
do you have more info on the recipe?
Ok I was using a Brewer's Best American Pale Ale kit. I followed the directions until It said to dump all 5gal into the fermenter.

I pitched the yeast and dumped 3 gal into the regular fermenter. Dumped ~1.5-2 gal into the white bucket shown, and this is where our story begins...

I melted the 12oz (I think I said 2lbs before; now I'm consulting my notes) of Nestle chocolate chips and ~24oz creamy JIF in a medium saucepan with 1/2gal water. The JIF never completely dissolved; I eventually gave up trying to stir it in.

After it cooled down enough not to kill the yeast (completely unscientific temperature unit, as well as measurement technique), I threw it in with the ~2gal of APA.

measured gravity 1.070

Continued following BB kit instructions.

Fermented 4 days, then bottled (no more bubbles). strained through strainer then through strainer + paper towels before bottling. FG 1.016

Tasted after 6 days, death.

Tasted after 16 days, much better.

Quote:
Originally Posted by Wakadaka View Post
something like that will probably take a long time to possibly a VERY long time to age into maturity. If it went from a 0 to a 4 to a 6 already, then i would recommend holding on to some for 6 months to a year and see how it comes along.
I'll hold on to a sample. Right now all I have is in the fridge. Should I take it out and age in the closet, or leave it in the fridge?
Quote:
Originally Posted by Wakadaka View Post
i've never used pb or chocolate chips, but 2 lbs and a half a tub sounds like a ton.
yeah, I fudged the numbers apparently.
__________________
strantor is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 03:00 AM   #24
ken_manke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Katy, TX
Posts: 27
Liked 7 Times on 6 Posts
Likes Given: 4

Default

Quote:
Originally Posted by strantor

You're in Katy? Me too! I'll be a Texas Homebrewers today @ 4:00 for the weekly demo. I'm bringing some of this funky crap, as a "gag"
If I wasn't in Dallas today I would have swung by for a taste. Just moved back to Katy and getting into the brew scene. My second batch will be done in march and might need some constructive feedback.
__________________
ken_manke is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 03:06 AM   #25
brigbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 62
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by November

So I should cancel the nacho-beer?
Hell, no! I'm drinking my jalapeño cream ale right now! Perfect nacho beer!
__________________

Bottled: Stratford Ale (English Bitter), FestivAle (Holiday Ale), Dunkelweisen, Katherina (Jalapeno) Cream Ale

Primary: Little Jack Red (Irish Red)
On Deck: Black IPA, 60 Schilling

brigbrew is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 03:37 AM   #26
Ostomo517
Registered User
Feedback Score: 2 reviews
Recipes 
 
Join Date: Nov 2012
Location: Norton Shores, Michigan
Posts: 1,587
Liked 575 Times on 364 Posts
Likes Given: 184

Default

Quote:
Originally Posted by strantor View Post
yeah, I fudged the numbers apparently.
Bazinga!
__________________
Ostomo517 is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:15 PM   #27
ktblunden
Senior Member
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
ktblunden's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Lancaster, CA
Posts: 1,871
Liked 295 Times on 179 Posts
Likes Given: 24

Default

Quote:
Originally Posted by strantor View Post
Fermented 4 days, then bottled (no more bubbles). strained through strainer then through strainer + paper towels before bottling. FG 1.016
For future reference, throw away kit directions when it comes to fermenting. 4 days is just not long enough for the yeast to fully do their job. I would let it go two weeks at least on the yeast.
__________________
ktblunden is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:22 PM   #28
BobbiLynn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 2,951
Liked 791 Times on 539 Posts
Likes Given: 389

Default

I'm laughing so hard, I'm crying. Please just let it condition longer.

__________________
BobbiLynn is offline
Dynachrome Likes This 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:26 PM   #29
Oldskooler
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldskooler's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Leesburg, FL
Posts: 268
Liked 30 Times on 25 Posts
Likes Given: 100

Default

LMAO, sorry about your beer though

__________________

Don't worry about old age; it doesn't last that long."

Oldskooler is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:31 PM   #30
brewsnthelou
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewsnthelou's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Saint Peters, MO
Posts: 253
Liked 124 Times on 54 Posts
Likes Given: 60

Default

Thank you for sharing this, and kuddos for your creativity! But those pictures gave me the willies!

__________________

"BEER...the other white meat"

brewsnthelou is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lesson learned in patience in aging beer. bduane All Grain & Partial Mash Brewing 0 03-04-2012 03:59 PM
a lesson learned. over carb beer and keezer fix Crito Beginners Beer Brewing Forum 0 02-13-2012 05:55 AM
lesson learned bottomofthebarrel General Beer Discussion 2 06-13-2011 02:23 AM
Lesson learned - Doggie Beer Bar FUBR Grinder12000 Beginners Beer Brewing Forum 7 12-04-2009 09:20 PM



Newest Threads

LATEST SPONSOR DEALS