Originally Posted by iBrewBeer
Amazing!!! Keep me posted on the tasting.
This is so cool........
Well didn't get to bottle the porter either of the past two weekends but that's ok.
Well, my first beer, the Lady Liberty PA is now beginning to be ready for drinking and I'm having a few issues with my version. While pretty tasty, I'm getting a strong, very spicey almost peppery taste (perhaps from the yeast?). This is from a 22 oz bomber that conditioned at room temp for two weeks and then sat in the fridge for a week. These bombers may just need twice as much conditioning time before drinking. I have some 12 oz bottles in the fridge now that have been conditioning at room temp for three weeks, we'll see how they are doing when they've been in the fridge at the very least 48 hours. Still, even green, I wouldn't have expected such a spicey note from US-05 (if it is indeed a yeast flavor as I kept the temps in the Cube cooler at an even 65-68 degrees the entire first week of fermentation), I'm curious now about the Chinook I used for bittering as well for the spicey taste.
I may have to brew another batch soon of this same beer only sticking closer Palmer's recipe as a base line for comparison.