Recent content by kramer

popped it open for a sniff- smells like acetone to me.....stings the nostrils....but in a good way (Anchorman). But seriously, it smells like a solvent to me. Guess it's not good as a beer.

....sitting in the basement. The air-lock had dried up. Like I say, it's been sitting in the primary for at least 1 year. No good anymore? Opened it briefly, and should post a pic, but it just looked to have a moldy dusting on top.....nothing too scary. I have no idea. thoughts?

thanks guys. Yea, for sure molasses wine was not the best idea. I guess that's why it has been sitting for so long. To clarify, it's still in the fermenter. The jug was the fermenter. Thus, the yeast/trung is still on the bottom. I just poured a glass real carefully. Tastes like a REALLY...

Okay....took some sips. A little harsh. It's not really a mead, I forgot. It's a brown sugar alcohol.....what would that technically be? Has a fairly heavy taste that's very similar to a whiskey where the malt has been dried with peat. Really peaty tasting. Not sure that's a good thing in...

Any reason not to drink? It's a powerful mead, probably 15% abv.....been sitting, at room temp, in a plastic apple cider jug for about 6 months. Nothing visible in terms of problems. Anything to be concerned with? Or...drink away?:drunk:

embarrassed to say I didn't check the FG. I let the whole thing go about 6 weeks total....and it tasted pretty dry. Excess carbonation I can understand....but why the heavy foam?

If they're warm, they foam right up when the bottle is popped. If they're properly chilled, they don't when popped, but still foam up when pouring, even if I'm real careful.

IPA has been in the bottles for about 2 weeks now; so, decided to chill and pop a few open. Well, the amount of head they produced is really excessive. In a glass, I'm talking about 80-90% foam and only 10-20% liquid. If I wait long enough, it goes down....but that's no good. It's a really...

It's about time to bottle, but there is a lot of particulate floating around. I dry-hopped (heavily) a week or so ago, but much of it is still hanging around up top. That would be fine, but there's also a WHOLE LOT still in suspension in the beer. Some particles going up..some going down....I...

yea...I don't really know why on earth I did that. I think I had some blueberries left over from making wine...and thought...hey, I'll smash 'em up and toss 'em in...yea, that'll work. A wheat beer maybe...but this is basically gonna be a "marzen"; so, really confused why I thought that to be...

DERP!!!......oh god, I totally forgot I threw a handful of fresh blueberries in this one. The skins are floating....What a marooon.:drunk:

19 days in the primary....haven't tasted it yet. I did just pull one of the round things out. Scooped up with a spoon. They're pretty solid....look and feel like slightly shriveled grapes. Like I say, pretty solid little balls. :confused:

Edit- I figured it out....nothing to see here:D Probably nothing...and the typical newb freak out....but I've never seen this "formation" before. This is a highish-gravity "malty" ALE, (using a pacific ale yeast).....OG was around 1070. After 2 weeks, I'm down to 1010. I've just never...

only boiled the grains in maybe 1 gallon of water. Topped off with cold. 6 gallon bucket. Still, 9 pounds of malt and over 1 pound of grains....that's got to be 1.06

no worries. I prob did screw it up, since this was supposed to be my "good" batch of extra malty goodness. It'll prob only be "drinkable" now. Oh well. Maybe I'll do another bucket today.