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Old 01-02-2013, 02:25 PM   #781
jerrodm
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Sep 2012
Silver Spring, MD
Posts: 636
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So I started my go at this recipe after most folks--brewed in late November, bottled after two weeks, started drinking it just before the New Year.

IMO, this beer is terrific--I'm not sure what little tweaks others did in converting to AG, but I added a little biscuit malt, used a cascade/willamette hop schedule and WLP007, and it's sooo tasty. Nice and malty (I mashed at 154F) but not sweet, balanced hop aroma/flavor and the honey (I used local clover honey) is evident in both aroma and flavor. It really gives a nice dry finish to the beer. And it's SO crystal clear, it looks like I used gelatin to knock down the yeast. I don't have a pic yet, but will try to remember to take one next time I pour.

OK, so it's nothing terribly special--no double-dry hopped, oaked, bourbon infused, cherry vanilla etc. etc. stuff, and it's only around 5% ABV. But I don't much go in for the extreme stuff anyway. Bottom line, this beer came out really well, it might be entering my starting rotation in the future! Will definitely brew again.


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For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;

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Old 01-02-2013, 04:24 PM   #782
alestateyall
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Jun 2011
Posts: 735
Liked 89 Times on 58 Posts


Quote:
Originally Posted by jerrodm
So I started my go at this recipe after most folks--brewed in late November, bottled after two weeks, started drinking it just before the New Year.

IMO, this beer is terrific--I'm not sure what little tweaks others did in converting to AG, but I added a little biscuit malt, used a cascade/willamette hop schedule and WLP007, and it's sooo tasty. Nice and malty (I mashed at 154F) but not sweet, balanced hop aroma/flavor and the honey (I used local clover honey) is evident in both aroma and flavor. It really gives a nice dry finish to the beer. And it's SO crystal clear, it looks like I used gelatin to knock down the yeast. I don't have a pic yet, but will try to remember to take one next time I pour.

OK, so it's nothing terribly special--no double-dry hopped, oaked, bourbon infused, cherry vanilla etc. etc. stuff, and it's only around 5% ABV. But I don't much go in for the extreme stuff anyway. Bottom line, this beer came out really well, it might be entering my starting rotation in the future! Will definitely brew again.
No offense, but, if you changed the hops and changed the yeast, is it really White House Honey Ale?



 
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Old 01-02-2013, 05:50 PM   #783
jerrodm
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Sep 2012
Silver Spring, MD
Posts: 636
Liked 123 Times on 88 Posts


Oh, tomato, tomato. I made a honey pale ale or whatever you want to call it, which I wouldn't have if the White House staff didn't do it first. I'll definitely still think of it as the WHHA.
__________________
For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;

 
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Old 01-02-2013, 07:34 PM   #784
coastwx
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Dec 2009
Raleigh, NC
Posts: 228
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I ended up brewing this so it would be carbed and ready by early Nov. Not an exact clone as I did not have amber malt and used aromatic instead. I used my own honey from a June 2012 harvest (mostly poplar). Absolutely delicious ale. I've not used much honey in brewing yet, but heard somewhere that little honey flavor remains after fermentation. This beer changed that thought. I use my honey in coffee every morning. The honey came through nicely, but not dominant. The fuggles and kent goldings was a nice change as I've mostly stuck to American citrus hops. I was very pleased.

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Old 01-08-2013, 06:31 PM   #785
mlgtrumpet
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Jan 2013
Posts: 14


Hey everyone,

I have my first batch of Honey Ale in the primary since I started on Saturday -- using the extract kit from NB.

Just a quick survey: How long did you end up leaving in primary? Did anyone use a secondary or just go right to bottle, and how long did you condition before popping it open?

Cheers, Matt

 
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Old 01-08-2013, 07:47 PM   #786
sweetcell
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Jan 2012
Rockville, MD
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Quote:
Originally Posted by mlgtrumpet View Post
Just a quick survey: How long did you end up leaving in primary? Did anyone use a secondary or just go right to bottle, and how long did you condition before popping it open?

Cheers, Matt
hi matt

"how long" will vary, because fermentations vary. it will be faster or slower depending on temperature, amount of viable yeast pitched, fermentability of the wort, etc. in general you'll want to wait 2 week at a minimum, with 3 weeks being safer.

if you have a hydrometer, take a reading on day 14, then take another on day 17. if they are identical, then fermentation is complete and you're ready to bottle.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-08-2013, 08:04 PM   #787
mlgtrumpet
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Jan 2013
Posts: 14


Quote:
Originally Posted by sweetcell View Post
hi matt

"how long" will vary, because fermentations vary. it will be faster or slower depending on temperature, amount of viable yeast pitched, fermentability of the wort, etc. in general you'll want to wait 2 week at a minimum, with 3 weeks being safer.

if you have a hydrometer, take a reading on day 14, then take another on day 17. if they are identical, then fermentation is complete and you're ready to bottle.
Thanks! Just wondering what rate other people were fermenting at. It's only been 3 days and I can hardly stand it. Need to go purchase another fermenter this weekend so I can get started on my second brew.

M

 
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Old 01-08-2013, 08:18 PM   #788
sweetcell
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Jan 2012
Rockville, MD
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Quote:
Originally Posted by mlgtrumpet View Post
It's only been 3 days and I can hardly stand it. Need to go purchase another fermenter this weekend so I can get started on my second brew.
THAT is how you handle it. welcome to the obsession
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 01-08-2013, 08:53 PM   #789
chicken
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Mar 2008
Catonsville, Maryland
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I left mine in primary for about 4 weeks, and did not secondary. I got impatient and tried it 2 weeks after bottling, but it wasn't truly ready for another 2 weeks.

 
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Old 01-09-2013, 03:32 PM   #790
robotgas
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Sep 2012
Posts: 21
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I've found that adding a week to everything (above what the directions call for,) makes a huge difference in taste. Set aside a few bottles to taste one a week to see for yourself. Patience really is a virtue!



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