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Did you sanitize the honey container? Honey itself is anti-microbial so you should be in good shape. I think you're okay.

A thought for next time: whenever I bottled with priming sugar I use a big stirring spoon to gently swirl the beer for 15 seconds or so. I have never had oxidation problems and this ensures an even dissolving of the sugar.

I kegged this at three weeks and wasn't super impressed. Had a lot of hot alcohol characteristics like Apfelwein, but I needed a keg spot filled so I put it on gas and let it sit. Two weeks makes ALL the difference!! It is so well balanced now and delicious. You'd never guess it was 7.5% ABV...

"Terrible hours". Must be AirGas...

I always use fresh orange peel grated off an orange. Just get the orange skin though while avoiding the white stuff underneath.

Just a thought: I never got on board with the whole sanitize your chiller with heat train. I just stick it in my bucket of sanitizer solution for a few minutes before it goes in after flameout. I just did a batch of this on Saturday. Turn off the heat, pour in honey, stir, drop in...

I gotcha, that may have been part of it. I lose 1.5 gallons during my boil, so I went from 7.5 to 6 gallons. Could account for some change. Or maybe not? What do I know, I never claimed to be an expert!

I brewed this on Saturday, which is my third year in a row. I also had a problem with my mash temp since I also was using a new mash tun. I ended up mashing around 145* and I would say my wort was quite a few 4 or 5 SRM darker than yours. What were your boil and final volumes? This is...

Just out of curiosity, did you follow the recipe in the first post? That looks a little lighter than mine.

If it means anything to ya, for the first two months I think it taste like a ginger snap cookie. So if that appeals to you, age less :)

I would strongly suggest a primary of 2 weeks or less if you're gonna brew in October. You want the spices aging in the beer as long as possible.

Did you have the world's tiniest keg or some thirsty friends?

Well I cultured mine from some Heady, so I have to assume it's a generation or two in. Hopefully this all bodes well for some good beer. I'll report back when it's done. Should be mid-October.

Good to know! I was definitely hoping for the effect it provided in your first batch. The stored slurry I have is from January, so I will doing multi-step starters to get it ready for use in this. Thanks for the info.

How did it taste with the Conan? I was planning to make an IPA with this ZD recipe and Conan next month. Curious as to how yours turned out.

This guy sure clears up nicely! Amazing what some whirfloc and a few weeks on draft will do.

Made this per the original recipe on Monday night. Used Caramel 120L and a half oz of Centennial. I woke up this morning to a foamy airlock, so I cleaned it out. Below is the mess I discovered after 9 hours! This baby sure is active...

Just kegged this over the weekend and now it is carbed up. I adjusted the recipe for my system, but kept all ratios the same. I gotta say, this beer is phenomenal! The keg will not last long.

I usually brew mine in the middle of September and crack them on Christmas Eve. Every single year my friends and family say it's the best thing I make. You have time! :)

I will personally pay you $100 for the black hole generator :D But yes, you'll need some way to disperse that heat. Maybe a quiet fan that draws air from the space and out the baseboard? Or something. Definitely a good concept, you'll just need to get creative. Also... how are you going...