Angry Brewing!!! What did I make???

Gonna sit for another month at least before I taste it. It really didn't smell sweet, smelled hoppy.

I think the color will be weird, it look like hot chocolate. Hopefully it will settle out a little over the next month.

Bah you gotta try it! I bet its SUPER bitter, but from the black patent not the hops. Thats a crapload of black patent.

With that much sugar/fermentables, wouldn't throwing in a batch of champaign yeast or a resilient yeast for say, a barelywine, make it less sweet, more dry and incredibly strong in alcohol? Maybe too strong.

By the way, they say necessity is the mother of invention.
I say insanity can be just as good.

Tank

I steeped the black patent in lukewarm water for only 5 mins to just get the color without all the bitterness.

jjones17 said:

Bah you gotta try it! I bet its SUPER bitter, but from the black patent not the hops. Thats a crapload of black patent.

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OK I had to jump the 3 kegs of beer I am using for Sunday's football party to clean kegs and since the 4th keg in the fridge is this Black Chocolate Ale so I decided to transfer it to a clean keg as well. Since I was doing it I pulled a pint off to try.

I was very happy to see the color had cleaned up and it no longer looked like chocolate milk and had turned into a nice brown ale color.

Taste wise it tasted like a combination of Honey Brown Ale, and a stout. It wasn't overly sweet or overly bitter. Not overpowering in either way. Not something I would drink all night but I wouldn't drink any stoutish type beer all night.

I have a couple of friends who brew coming Sunday and I will have them try and post their thoughts as well.

I tried to capture some pics of it with my phone:

It's not exactly beer porn... but if it's drinkable...

Maybe it's the "double-bagger" type of beer. A bag for the beer's head, and one for your head in case hers slips.

85F is really hot to be pitching also.

Technically you are suppose to rehydrate your yeast between 85 and 95 degrees right? I think he pitched into warm wort, and let it cool down to fermentation temps. I'm not saying this is right, I technically do it the opposite way, where I pitch 8 degrees lower, and let warm to fermentation temps over the next 12 hours.

Deuce said:

Technically you are suppose to rehydrate your yeast between 85 and 95 degrees right? I think he pitched into warm wort, and let it cool down to fermentation temps. I'm not saying this is right, I technically do it the opposite way, where I pitch 8 degrees lower, and let warm to fermentation temps over the next 12 hours.

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You can wind up with a lot of fusels if you pitch that warm.

Yes I did. Directions on kits I have used say wait till the temp is below 90. I usually wait till it's a lot lower but remember I was ANGRY when I brewed this GAHAHAHAHAHAHAHHHHHHH.

Deuce said:

Technically you are suppose to rehydrate your yeast between 85 and 95 degrees right? I think he pitched into warm wort, and let it cool down to fermentation temps. I'm not saying this is right, I technically do it the opposite way, where I pitch 8 degrees lower, and let warm to fermentation temps over the next 12 hours.

Click to expand...

Fusels get you HAMMERED, but the hangover isn't worth it.

This isn't a get hammered on beer. It's like a Stout. I have to drink about 12 - 18 beers depending on the ABV to get "hammered" no way I can drink that many Stoutish type beers since each one is like a bowl of oatmeal in the belly Fills ya up too much.

If you have fusels in there... ouch! Drinking 12-18 would have me demanding a head transplant.

Fusels are what make prison "pruno" so powerful, AFAIK.