Movinfr8

Recipes 

as the title says, I did a newcastle clone from AHBS and it is conditioning for a couple of weeks. drew some off yesterday to sample and add to steak marinade and SWMBO said it was too bitter for her. Since she is the one I brew this for, I need to get it right... Any suggestions? could I sterilize a half gallon of water? add something? any suggestions welcome..
nrom

cheezydemon

Recipes 

No need to panic yet, It will mellow with time. If you are really concerned, you could start a new fermentation by adding a gallon of similar unhopped wort. I would not cut it with water, unless swmbo doesn't mind if it has less malt flavor and less alcohol.

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

mrfocus

Recipes 

How long has it been sitting?

Also, you might want to try brewing a Southern England Brown, since they are milder (http://www.bjcp.org/styles04/Category11.html#style11B) as the IBU is lower. You might want to try somethine with the maltiness of a northern (up to 1.052 OG) but with the bitterness of a southern (12-20IBUs, where as a northern is 20-30). This would give you maltier balance.

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

Brakeman_Brewing

Recipes 

I would reserve your final judgement for when its bottled and conditioned for a few weeks, then try it again.

Movinfr8

Recipes 

I think I just found our next beer! thanks. As far as this one, it was brewed Dec. 4. a week in primary, a short 1 week in secondary, and after reading on here about conditioning in the keg, I racked it over on the 18th, so I guess it needs a lot more time to be considered ready! Hopefully, it will continue to lighten up. Thanks,
Norm

Movinfr8

Recipes 

Lightening up nicely after 2 months in the keg!

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Primary 1:
Primary2:
Primary3:

Secondary 1:Red wine (12-01-07)
Secondary 2:white wine (12-01-07)
Secondary 3:m/t
Secondary 4:m/t

Keg 1 Apfelwein (03-13-08)
Keg 2 root beer
Keg3 AHS Blond Ale (4-28-08)
Keg4 AHS Kolsh (4-28-08)