Originally Posted by JoeMama
I just looked at your ingredient list as well. Wow, that looks like a heavily hopped/malted beer for that volume. I would let it sit for some time to mellow out.
yes, that's true. i had some extra crystal malt that i forgot to add to the last batch so i used it in this one. as for the hops, i thought it might help to ballance the extra malt. a tasty experiment. i hope.
i'll let it lager in the garage in a secondary for a month two and condition in the bottle as well.
Lager yeast fermented at ale temperatures does stink. I've never heard that's it like a skunk smell, but sulfury and strong.
i'll see if i cant cool it down a bit. the garage is in the 35-45 deg. range.
thanks for the input fellas.