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1) That was not underr my control as my partnerr had the heat in the house cranked up after asking him not to. 2) The honey will not cause the flavors I described, I have been making mead for 3 years now & honey does not ferment to bitter & alcoholic. I came here to find usefull, constructive...

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This has been sitting for the last 15 days to get carbed up, now the fun begins! Brought a bottle to my friends house to have him sample some, these are the notes from that: Cracking open the bottle and the first hit you get is fruity, banana & bubblegum, followed by bready maltiness. On the...

FG of 1.018...

Bottled this with 144g honey dissolved in 200ml water & boiled for 10 minutes, cooled then added to 5 gallon fermentor. Racked beer on top of the honey/water priming sugar, then bottled into 500ml European bottles. I'll let this sit for an additional 14 days minimum to carb up properly then...

OK, finally grew the cojones to sample this experiment, so far after a few hours I haven't keeled over, tasting notes to follow. I grabbed a sample and got a SG of 1.005, same as when this puppy went into secondary with the oak. I'm not sure what would have caused such a thick layer of dark...

I use the no-chill method where I just leave it alone overnight to cool off instead of using a lot of water to chill it quickly (we are in a drought here), also if I don't do the 60 to 90 minute boil I can get a lot of DMS because of using the Aussie no-chill method. Another reason that I...

As of almost Noon here the airlock has slowed & the temps are dropping from the steady 74°F to a room temp of 72°-73°F (it's 103°F outside, best our window A/C can do), so it looks like the yeastie beasties have finished off the majority of the sugars already. Just grabbed a sample at 3:00 PM...

The high mash temp was to shift the enzymes to produce more long chain dextrins & reduce fermentability retaining more residual sweetness & increasing mouthfeel. I also purposely underpitched so as to shift the yeasts phenol to ester ratio to the ester side of the equation, coupled with the...

WARNING :mad: RANT IN PROGRESS: Well even though he watched & listened to me the entire two days it took to get this into the fermentor, then the yeast debacle yesterday, so I asked him not to leave any doors/windows open so the A/C will keep my brew brewing cool. So last night (the most...

I haven't tossed it yet, but it was still for 2 months after hitting it with K-Meta for aging, now it has a new dark layer of gunk on the bottom with large amounts of CO2 being bubbled out & bubbling up the sides as well. I'll be taking a sample & have a taste another day, for now I have just...

The Ashburne Mild is used as both a base & high percentage specialty, the Aromatic like you said is kinda between the lines, so I used the Aromatic as a high percentage specialty malt this time around. The hops will be interesting to taste & find out how they express themselves, I'm hoping that...

This ended up sitting far longer then I was planning due to life happening at an accelerated pace for me. In the course of that sitting a couple of fruit flies made it into the airlock, the temps lowered & sucked something in, and a secondary fermentation has taken place. Damn fruit flies...

Yup, that'll be a nice chewy beer with enough residual sugars to get my palate over the bitterness that usually overwhelm my poor little taste buds most times. Don't get me wrong, I do love a well made hoppy beer that has more going for it than bitter, bitter, & more bitter, but sadly a lot of...

Going off the beaten path here I decided to make something super bready & malty with some estery character so came up with this recipe for myself: Grain: 5 Lbs Ashburne Mild 4 Lbs Aromatic (Yes it's a lot, but this is liquid bread after all) 1 Lb 15 oz White Wheat (Leftovers) 1Lb Crystal 20...

I pulled a sample right before this went into the fermentor & tried to culture something, anything the past couple of weeks. Nothing growing in my slants or on my plates, my friend who is in college for genetics confirmed my results with no growth from that sample as well. So somewhere in the...

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There was an infection and the whole batch was nasty. Only a few small colonies along the rim, but the beer smelled and tasted of mushroom, so down the drain it went. The next batch will be brewed today; that brew log will be posted later tonight when I have some free time during the mashing.

OK so the sulfur smell has dissipated to the point of not registering finally, so I pulled a sample to take a FG, then tasted the rest. FG: 1.008 I must be missing something when mashing, I even tried mashing at higher temps, 158°F to be exact... I used a lot of what I thought were fairly...