Recent content by RunnerDude

Wow, thanks for the very detailed response. I obviously missed EdWort's suggestion. And as you realize I misunderstood what people meant when speaking of aging it. I assume they meant in secondary since they speak of being patient. Once it's bottle aging you can always try some. So, not much...

So, I've had a batch patiently in primary for almost 5 months now. The goal was to wait at least 6 months as that seems to be what everyone says to do to get the best results. But with the warm weather we're really wanting to bottle this and start drinking. So, a few questions: 1) What magic...

I had forgotten to update this thread, but after 4+ months in the bottle this beer is very different. It's fairly good, but doesn't really taste like a Black IPA any longer. It has gotten very sweet (almost syrupy so perhaps just a bit too sweet) and the hop character that was so prominent at...

Interesting. Mine did taste a fair amount like a very hopped up version of the stout I made. I figured they were similar grains from the same store and I used the same bucket which wasn't perhaps cleaned as well as it should have been. But if you had the same thought. Perhaps there's more to it...

My first batch finished fermenting. (or so I think, I broke my hydrometer washing it to test my apfelwein). Took a sample anyway. Pretty tasty. Can't wait to see what it tastes like in 5 months or so. Mmm.

Well, good luck. I'll hope to hear in a few weeks that it came out great. I'm sure my beers will improve as my experience does. I'm excited to try my next one, I just haven't decided what it will be.

Just saw your post. Not sure if this was directed at me or not. But for what it's worth, I followed the original recipe you posted. The only difference in malt was the liquid extract. The shop I went to didn't have Canadian two row so they subbed a generic light extract (might have been amber...

Interesting. Thanks for letting me know. So my newly gained piece of knowledge was actually already out of date. Damn. :)

Cool. Thanks all. I'll leave them upstairs and see how they do.

One more time just because it may have gotten lost in the barrage of fast replies. What is too warm for bottle conditioning? We use passive solar, so even in the winter the house can occasionally get to almost 80 during the day.

Wow. Thanks for all the quick replies. Very helpful indeed.

Good idea. I thought the jiggling of moving them up here would be enough, but I'll give that a shot too. I had a batch of apfelwein in a carboy down there too. The fermometer said 64 pretty consistently. But I also know those aren't very accurate. I don't think it was much colder than that...

Cool. Thanks. I know it's supposed to take 3 weeks, but I just expected it to be farther along. And it is a higher gravity beer. I didn't think about that. I'll try to be patient. We all know how hard that is. So, what is too warm for bottle conditioning? We use passive solar, so even in the...

Well after moving it upstairs (before I could take it back down), the temp went from 64 to 70-72 and the airlock activity has increased. So, I think I'll leave it here for now. Maybe move it back down later when fermentation is done. But since I needed a blowoff tube with the temp in the 60s...

So, I've tried to read other threads and as usual, the advice is all over the place. Perhaps someone can give me advice personal to my situation. I added the corn sugar mixture to the bottling bucket before racking, fyi. I bottled a black IPA on Jan 4 and opened one to taste it on Monday (12...