Danny013
Well-Known Member
...And it was great!
It's been in the bottle for 8 days or so, but I couldn't wait any longer! I threw one in the fridge this afternoon and tried it tonight!
I went with a Mild for the first one - I wanted something that would be fast to ferment and condition. I've never had a 'real' mild before so I didn't know what to expect, but I love English ales so I wasn't worried to much.
After the pour, there was very little head which dissolved almost instantly. Oh well. The color was a beautiful amber/red, very clear. I might have poured in a little yeast.
At first, it had a slight hint of a sourness just as it hit my mouth, not pronounced or unpleasant, but you could definitely detect it. The first 24 hours of fermentation were a little warm (~78F or so..), so I don't know if the sourness is related to that. After that, I could pick up no malt character or any hops, and the mouthfeel was very light, with a slightly 'watery' taste. The recipe had some black patent and chocolate malt, and the cocoa/roasted flavor were there and noticable. The grains could be tasted in the aftertaste, too.
Overall, it was not bad at all! Very refreshing, but I was hoping for a little more malt character with maybe a little bit of hops. I guess the low amounts of malt and extract lent itself to the 'watery' flavor and light mouthfeel, but I'm not sure. I don't know what the hint of sourness is from, either, but it's still good!
I'll let it age a little more, perhaps it's still a little green.
Anyway, enough rambling! Just felt like sharing! I'm very excited! I went out and started a hefeweizen (I'm sure you've all read about my fretting, lol)!
I'm addicted!
Danny
Oooh, pics!
It's been in the bottle for 8 days or so, but I couldn't wait any longer! I threw one in the fridge this afternoon and tried it tonight!
I went with a Mild for the first one - I wanted something that would be fast to ferment and condition. I've never had a 'real' mild before so I didn't know what to expect, but I love English ales so I wasn't worried to much.
After the pour, there was very little head which dissolved almost instantly. Oh well. The color was a beautiful amber/red, very clear. I might have poured in a little yeast.
At first, it had a slight hint of a sourness just as it hit my mouth, not pronounced or unpleasant, but you could definitely detect it. The first 24 hours of fermentation were a little warm (~78F or so..), so I don't know if the sourness is related to that. After that, I could pick up no malt character or any hops, and the mouthfeel was very light, with a slightly 'watery' taste. The recipe had some black patent and chocolate malt, and the cocoa/roasted flavor were there and noticable. The grains could be tasted in the aftertaste, too.
Overall, it was not bad at all! Very refreshing, but I was hoping for a little more malt character with maybe a little bit of hops. I guess the low amounts of malt and extract lent itself to the 'watery' flavor and light mouthfeel, but I'm not sure. I don't know what the hint of sourness is from, either, but it's still good!
I'll let it age a little more, perhaps it's still a little green.
Anyway, enough rambling! Just felt like sharing! I'm very excited! I went out and started a hefeweizen (I'm sure you've all read about my fretting, lol)!
I'm addicted!
Danny
Oooh, pics!
