My second batch was my first attempt at breaking out of the kits and peicing together my own recipe. I wanted to do a light beer, but with honey to add alcohol and a slight sweetness.
It's been in bottles 2 1/2 weeks now and it is nothing close to what I was aiming for. I'm pretty sure it was just my lack of attention and motivation during the fermentation. I may try it again and see if I get better results.
6.6 light lme
8 oz. mild ale malt
1.5 oz hallertauer @ 60
.5 @ 10
.5# honey @ 15
.5# honey at flame out
about a cup of active yeast slurry from the brew pub i work at (wyeast 1318 london ale)
FG 1.019 (only 68.8% attenuated)
It was a hot summer. So I left the plastic fermentor in a water bath which kept the temp down 68-72ish. I procrastinated way too long (about 7 weeks) to move it to secondary. I still did, but just to try to separate it from the yeast. It sat in 2nd for 1 week before I bottled. It came out more like the belgian honey down at the brewpub. Very dry, very yeasty, and i think it may be a bit oxygenated as well (from all that time in plastic?). The honey flavor is present but very slight
It is very drinkable, but definitely not a session beer.
Just looking for some feedback. If I try it again, should I tweak the recipe to get it where I want it? or did the funky fermentaion do more to steer it in the wrong direction?
Primary: Spurhund Zunge (Berliner Weisse), C&C for C's (gluten free Pale Ale)
Conditioning: Pomapfelwein, Oaked Imperial Stout
Drinking: Juniper Pale Ale, Baltic Black Porter, Single Malt IPA