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Old 11-09-2011, 05:32 AM   #11
ddrrseio
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i made this earlier this year with brown ale yeast due to availability and i was very, very happy. it was unremarkable 2-4 weeks after bottling but really developed over the next 2-3 months and has been a real crowd pleaser.

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Old 11-09-2011, 09:33 AM   #12
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I did an altered version of this, and like you said, it took a while to find it's footing. Didn't even carb for 4 weeks. Now it's the perfect breakfast tailgate beer!

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Old 11-12-2011, 12:56 AM   #13
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Making my first batch ever this weekend with this recipe.

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Old 12-20-2011, 12:39 AM   #14
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This is a great beer, brewed it back in September and I think its at it's prime now. This one needs a month at the minimum to condition IMO. Almost everyone who tried it has really enjoyed it!

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Old 12-20-2011, 01:08 AM   #15
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Mine has been carbing for a little more than two weeks now. I cracked one at a week and a half. It was REALLY hot. Couldn't taste anything past the ethanol except a hint of maple. Hoping it cools off in time for New Years.

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Old 12-21-2011, 01:29 AM   #16
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Yeah mine was really hot too at two weeks as well. Let it mellow for a few more, It should be fine by new years.

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Old 12-21-2011, 04:46 AM   #17
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Groovy. Thanks a bundle.

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Old 06-13-2012, 02:52 AM   #18
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Brewed this up on Sunday, substituted the maltodextrin with brown sugar....looking forward to this in a few weeks

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Old 06-26-2012, 12:12 AM   #19
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Default Brew not clairifying


So I brewed this about two weeks ago. . . one week in the primary, and another in the secondary. . . . the beer is still really cloudy. Anyone have trouble like this or am I being impatient, I have thought about adding a bit of gelatin to clarify.

Thoughts?

Scott

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Old 06-26-2012, 02:41 PM   #20
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Quote:
Originally Posted by Homebrew4Scott View Post
Brewed this up on Sunday, substituted the maltodextrin with brown sugar....looking forward to this in a few weeks
Uhm maltodextrin is an unfermentable sugar, whereas brown sugar is a fermentable sugar. You cannot substitute brown sugar for it and achieve the same results, because the brown sugar will ferment, resulting in a higher ABV% and a drier beer than if you had used maltodextrin.


If your fermentation is finished, and you have access to a fridge, I would suggest cold crashing your beer for a few days to encourage flocculation.
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