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It is a brewery restaurant called Spiz ( in Wroclaw) and the beer is just honey beer. Mutovy piwo. Great place and they have HOTTIE girls serving for that little bit extra. But there are many other small brewers that sell some very similar ones in bottles. Here is a picture a few...

If I was to do this, would I still be able to bottle carbonate it?

I bottled my first (in over 2 years) last night when I tasted it my experience was just like you. At first taste it was ok then after that it tasted like yeast and water. Hope it conditions in the bottle well. But in my past experience it has gotten better after aging in my previous brews...

So will the honey malt be enough to give it a a heavy rich honey flavor? We want to try to replicate a honey beer that is very common in her home region of Poland.

I was going over my brewing log book and came across an old honey brew I did a few years back. My wife really wants a sweet honey flavored brew. Problem is everytime I have a honey beer I have made a very dry beer. I am after a brew that is can be medium in body, slightly light in color...

Ok well 5 gallons bottled up and in the dark cellar aging. we shall see. After hearing you guys, I dont think I will have any problems. thanks.

cool just though they may have dried out

is there a test to check if these are still good? They may be a tad over 3 years old. should I just pitch and get new ones? thanks

I have hit google and a few other guys around here, but no luck. Granted I have not put too much time into it. Looking for a very deep rich heavy recipe. any of you guys have one? I cant do full grain at this point so I will be stuck doing partial mash. thanks

I have brewed off and on for a bit over 20 years. Sadly not constantly. So a few months ago I was cleaning the garage and my wife told me that we really should use those carboys for something. I asked her what and she said, "beer of course." So we are a brewing family again. We have...

All of my ciders have done so much better from letting them sit. With one caveat, I try not to let sit in a primary for more than 2-3 weeks, not sure but I have always like to rack to a secondary for everything. I have not had as good results only doing a primary which seems to be in Vogue now.

I did a batch at really high temps (80s) a few years back and it was a bit harsh. What I did to combat this was at bottling I cut it with some boiled cheap apple juice to dilute it and it was as close to Woodchuck as I have ever got. IIRC the % was 8.5 after carbonation in the bottle. Ihave...