Yea sounds like a cruddy fermentation to me. The honey ale I made last month turned out well. Not to rub it in...
I was going to tell you "Because it's brewed with the sparkling brown waters of the Genesee River, which I once saw an entire used couch float down." but I guess that isn't pertinent here.
Honey ale sucks in general if you ask me. I made one once, the first and last time. If I want honey flavor in the future it will only come from honey malt.
Well that's just like... ...your opinion man...
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