.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
This thread makes me feel a lot better, I have a Northern Brown thats been bottlled for 3 weeks after a primary of 4 weeks. Tried my first one last night and it has an aftertaste that is hard to describe, but may be considered a bit sweet and maybe cidery, not undrinkable, but definitly not what I hoped for. This beer never felt rigtht the whole time I was brewing, because everything just seemed to go wrong. But now I will wait and hope that I have as happy of an ending as you did.
__________________ Standing Eight Brewing
Always up for another round
Keg 1: Mild Brown
Keg 2: Amarillo Smash
Keg 3: Bulging Radial (Fat Tire Clone)
Keg 4: Green Flash IPA Clone
Bottled: Ed Wort's Apfelwine, Northern Brown Ale, Pumkin Ale, Holiday Stout
Primary 1: Empty :(
Primary 2: Empty :(
Primary 3: Empty :(
Planning: Nothing at the moment
I'm encouraged too. I have a Belgian Strong Ale that was very stubborn. I started it last September and got a stuck fermentation, finally bottling it in November. It has had a sherry-like flavor, and maybe the cardboard taste - probably from all the fussing I did with it to get the fermentation going. I thought of tossing it but stuck it in the back of the basement. Every so often I pull one out. It's getting better but still not what I was looking for. I haven't tried one for a month, so you've inspired me to go chill another and give it another shot.
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"Better Living Through Chemistry"
Neuron Nanobrewery
Brewing:
Primary: Air
Secondary: High Gravity Saison, IPA
Conditioning:
Drinking: Munich Helles, Westmalle Tripel, Oktoberfest, Marine Corps Marathon Oatmeal Stout, Papa's Pumpkin Ale, A Whiter Shade of (Pale) Ale, 80 shilling Scotch Ale
On Deck:
When making bleu cheese dressing a day ahead, my friend Patrick says "You need to let it sit overnight so the flavors can think about what they've done."
The same seems to be true for beer.
I made a Hoegaarden clone that wasn't good at all. It was the beer that I would try every couple weeks just to remind myself it still sucked. I sent a bottle with my girlfriend on a trip, and she came back telling me that she and her family agreed, that the bottle I thought was going to suck, was everyone's favorite. So, I had to find out for myself, and chilled a bottle down, and poured myself a tall glass. She was so right! This beer was phenomenal! 3 months in the bottle cleaned the beer up, and made it so wonderful. The bad news is that I only had 6 bottles left. Now it's a special occasion beer, and will be savored, and worshipped!!
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Primary - Bluebird Bitter, Negra Modelo
Secondary - Flanders Red
Drinking - Independence Pale Ale V1.0, Trappist Style Dubbel, Dunkelweizen, Saison, Fat Tire, SNPA
Conditioning - Chimay Red, Imperial American Pale Ale, Independence Pale Ale V2.0, Belgian Wit
Kegged - Bluebird Bitter
I just carbed and tapped my cream ale that is like 7 weeks old, it's just been sitting in the keg for about 5 weeks. Smells and looks great but has an aftertaste that is slightly sour or tangy. I can palate it but it certainly takes away from the drink ability of it. I wanted to take it to a buddies party on Saturday, but now I think I might stick it in the spare bedroom for a month or so. I have not tried the other 5 gallons of this batch, it is sitting in another keg right now, hopefully that one doesn't have the same off flavors going on.
I just carbed and tapped my cream ale that is like 7 weeks old, it's just been sitting in the keg for about 5 weeks. Smells and looks great but has an aftertaste that is slightly sour or tangy. I can palate it but it certainly takes away from the drink ability of it. I wanted to take it to a buddies party on Saturday, but now I think I might stick it in the spare bedroom for a month or so. I have not tried the other 5 gallons of this batch, it is sitting in another keg right now, hopefully that one doesn't have the same off flavors going on.
I have to say, I'm not a kegger and know almost nothing about kegging, or bulk aging/conditioning in kegs...So I can't vouch for it in anything other than bottles....but all you keggers who let stuff go, I'd like to hear about it.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
Wow, first registered day and I read the thread I was looking for. The last couple of brews of mine came out a little on the sweet side. Mind you, I really like them as is (and so do the friends and relatives) and they weren't high hop styles to begin with. But I'm planning on an IPA for my next batch and was a little worried about that ending up too sweet as well. I mean, a malty IPA??
I figured I should simply leave the brew in the primary and secondary longer than I have been. But I wasn't sure if there was such a thing as leaving it in there too long. Thanks for the great post.
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Listen, strange women lyin' in ponds distributin' swords is no basis for a system of government.
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