DaBills
Well-Known Member
Mine is a little heavy on the alcohol taste. And no honey notes at all.... it all fermented out? I dunno I'm not a huge fan I might try it again when I'm set up for all grain.
Mine is a little heavy on the alcohol taste. And no honey notes at all.... it all fermented out? I dunno I'm not a huge fan I might try it again when I'm set up for all grain.
DaBills said:Mine is a little heavy on the alcohol taste. And no honey notes at all.... it all fermented out? I dunno I'm not a huge fan I might try it again when I'm set up for all grain.
Beervangelist said:I'm not sure what all the excitement is about. Politics is not an ingredient in beer.
I'm not sure what all the excitement is about. Politics is not an ingredient in beer.
I'm not sure what all the excitement is about. Politics is not an ingredient in beer.
I think its remarkable that, in a person's lifetime, we have gone from prohibition to the White House Chefs making homemade beer. I call that progress (and exciting).
yeah i know kinda sad isn't it. Beer is beer is beer, no added politics necessary.
I'm reading a lot of reviews regarding the whitehouse honey ale-- has anyone brewed or tried the honey porter?
. . .I will probably never use Windsor again as it is about impossible to keep out of the pour without leaving a considerable amount of beer in the bottle. . .
Glad you're enjoying the beer. Just wanted to add my two-cents that Windsor is generally a pretty good flocculater and my experience is that it forms a nice compact and stable cake. There are lots of variables, though, which could explain why my experience with Windsor is different than yours.
Glad you're enjoying the beer. Just wanted to add my two-cents that Windsor is generally a pretty good flocculater and my experience is that it forms a nice compact and stable cake. There are lots of variables, though, which could explain why my experience with Windsor is different than yours.
not a bad idea. i'd brew something with an above-average amount of specialty malts, like a third of the total malt bill being a some sort of mix of biscuit, melanoidin, aromatic, C-120, etc. also consider using munich-based extract. the resulting beer should be very malty, rather sweet and of relatively lower alcohol for the amount of grains & extract you've added.Do you think it would be worth it to brew something complimentary and blend them? I've done that in the past with pretty good results. I've actually got a spiced Christmas Ale right now that I'm not too happy with--it ended up WAY over spiced for some reason, and I'm thinking about doing that. In your case, you could brew a big malty amber ale, or something like that, and blend the two together to make a better beer.
Whisky makers do it all the time, why shouldn't we?
DaBills said:Mtnagel mine was just as dark. I didn't care for it all that much but it was ok. I didn't do a full boil maybe that's why it was so dark?
Here is a picture of my White House honey ale next to the White House honey porter.
I brewed these from the extract kits from Northern Brewer on 10/31/12. Left in primary for 4 weeks and bottled on 11/28/12. Left to carbonate until I put a few bottles of each in the fridge this weekend.
Overall, they are both okay beers. A honey ale isn't something I would normally drink or brew, but a friend requested some, so I figured why not. It's a bit hoppier than I was expecting, which is a good thing. I can taste the honey, but I probably wouldn't have called it honey if I didn't know it was added (I don't normally drink or eat honey).
As for the honey porter, I wish it was more porter like. It doesn't even look like a porter. Funny story about that from brew day. We brewed 5 gal of the ale and 10 gal of the porter. We got the wort cooled a bit, but wanted to grab some dinner as it was getting late, so we split them up in the buckets before running out to dinner and figured I'd pitch the yeast after coming back from dinner after it cooled all the way down. Well we come back and I had 3 unlabeled buckets I assumed based on the position of the buckets what was what, but they used different yeast, so I wanted to make sure. So I took out a sample of all three. They all looked the same. We tasted them and I was shocked that they weren't that different. But I did pick out the one that I assumed was the ale as the different one, so I pitched the different yeasts based on that.
that honey ale looks really dark... weird. should be more of an amber based on other folk's pix.
Mtnagel mine was just as dark. I didn't care for it all that much but it was ok. I didn't do a full boil maybe that's why it was so dark?
Could definitely contribute, especially with extract.
Other possible factors are using older extract (particularly liquid extract, in this case) and adding all the extract early during the boil, rather than waiting to add most or all of the extract near the end of the boil.
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