Angry Brewing!!! What did I make???

[akthor]

Just checked and IT'S ALIVE! The airlock is bubblin away happily!

 

[goodwood]

this is my first post as a member. i am eager to see how to comes out. Hopefully if it isnt hoppy enough, you have a good thick brew. tell your buds it's 13 percent and they will be drinking it down.

so anyways, good luck!

 

[akthor]

5 Days now lively bubbling in the airlock @ 62F

 

[Justibone]

I would suggest you name it "Black Mood"... since that's how you felt when you brewed it.

If it's terrible, terrible, TERRIBLE... just find a bitter beer, maybe a lager or a blonde or something like that, and make it into a Black 'n Tan beer cocktail. It's going to have so much flavor that mixing it with another less "noble" beer will surely allow it to shine, and if it's toooooooo sweet then a bitter beer could conceivably take the edge off.

Just bottle it as normal, I suggest, and if it's too sweet then have two beers at once when you drink it up!

 

[shipfaced]

next time you get mad don't F up your own beer .... do as I do and boot the neighbors cat!

Now a master at Siamese kickboxing. eeeeeeeeeeeya!

 

[tunoffun]

I am gonna call it Black Chocolate Ale and use a picture of Pam Grier on the label

Just got through watching 'Jackie Brown' last night.

Don't do that to Pam. She deserves better.

 

[Cape Brewing]

I would give it a solid two weeks of fermenting and try it and take a FG reading. If you think it is at least drinkable but too sweet... and it is sitting at something like... I dunno.. 1024 or something... maybe tossing some Notty yeast in there trying to dry it out even more and knock down the FG and sweetness a bit.

I kind of agree on the bitterness battle... I think that ship has sailed and trying to dilute it with a high IBU water solution... I dunno, I wouldn't go that route. With the cocoa, like folks have said, maybe you'll get some bitterness to offset what will probably be super sweet....

and again... if it is TOO sweet... I would try a stronger yeast than the US-05. 05 is great but I would think Nottingham MIGHT dry it out even further.

if it tastes like crap when you try it in another week or so, you've got nothing to lose but a couple bucks on a yeast pack. If it tastes great... well.. don't lose the recipe!

 

[akthor]

Well after 21 days in primary I had to keg this today for the simple reason my damn LHBS didn't have any 6.5 gallon buckets in stock for the 2nd week in a row and I really need a fermenter so into a keg this went.

I popped the lid and I MADE BEER! It looked like hot chocolate but it smelled like beer. Actually smelled quite hoppy. It really was the best SMELLING beer I ever made. Also had the most trub I've had in a batch twice as thick as the usual gunk on the bottom of the bucket. I wasn't able to trap any clean stuff in my syphon before I got to the end so I didn't taste it.

So it's in the keg and in the fridge where it will be for at least another month. I don't have a lot of fermenters but plenty of kegs.

After a month or so of cold crashing and carbing I will transfer to a clean keg.

 

[Justibone]

Some people ferment in kegs. Just sayin.

 

[BigB]

Similar to Justibone's suggestion, if it is too sweet, you could blend it with another more bitter beer. I know that one of the Mods, ollllllo I believe, is a big believer in blending brews to make a better beer. I have no idea how he approaches it, but send him a PM and I'm sure he'd give you some pointers.

 

[akthor]

Gonna sit for another month at least before I taste it. It really didn't smell sweet, smelled hoppy.

I think the color will be weird, it look like hot chocolate. Hopefully it will settle out a little over the next month.

 

[jjones17]

Bah you gotta try it! I bet its SUPER bitter, but from the black patent not the hops. Thats a crapload of black patent.

 

[ShermanTank]

With that much sugar/fermentables, wouldn't throwing in a batch of champaign yeast or a resilient yeast for say, a barelywine, make it less sweet, more dry and incredibly strong in alcohol? Maybe too strong.

By the way, they say necessity is the mother of invention.
I say insanity can be just as good.

Tank

 

[akthor]

I steeped the black patent in lukewarm water for only 5 mins to just get the color without all the bitterness.

Bah you gotta try it! I bet its SUPER bitter, but from the black patent not the hops. Thats a crapload of black patent.

 

[akthor]

OK I had to jump the 3 kegs of beer I am using for Sunday's football party to clean kegs and since the 4th keg in the fridge is this Black Chocolate Ale so I decided to transfer it to a clean keg as well. Since I was doing it I pulled a pint off to try.

I was very happy to see the color had cleaned up and it no longer looked like chocolate milk and had turned into a nice brown ale color.

Taste wise it tasted like a combination of Honey Brown Ale, and a stout. It wasn't overly sweet or overly bitter. Not overpowering in either way. Not something I would drink all night but I wouldn't drink any stoutish type beer all night.

I have a couple of friends who brew coming Sunday and I will have them try and post their thoughts as well.

I tried to capture some pics of it with my phone:

 

[Justibone]

It's not exactly beer porn... but if it's drinkable...

Maybe it's the "double-bagger" type of beer. A bag for the beer's head, and one for your head in case hers slips.

 

[tasq]

85F is really hot to be pitching also.

 

[Runyanka]

Technically you are suppose to rehydrate your yeast between 85 and 95 degrees right? I think he pitched into warm wort, and let it cool down to fermentation temps. I'm not saying this is right, I technically do it the opposite way, where I pitch 8 degrees lower, and let warm to fermentation temps over the next 12 hours.

 

[tasq]

Technically you are suppose to rehydrate your yeast between 85 and 95 degrees right? I think he pitched into warm wort, and let it cool down to fermentation temps. I'm not saying this is right, I technically do it the opposite way, where I pitch 8 degrees lower, and let warm to fermentation temps over the next 12 hours.

You can wind up with a lot of fusels if you pitch that warm.

 

[akthor]

Yes I did. Directions on kits I have used say wait till the temp is below 90. I usually wait till it's a lot lower but remember I was ANGRY when I brewed this GAHAHAHAHAHAHAHHHHHHH.

Technically you are suppose to rehydrate your yeast between 85 and 95 degrees right? I think he pitched into warm wort, and let it cool down to fermentation temps. I'm not saying this is right, I technically do it the opposite way, where I pitch 8 degrees lower, and let warm to fermentation temps over the next 12 hours.

 

[Justibone]

Fusels get you HAMMERED, but the hangover isn't worth it.

 

[akthor]

This isn't a get hammered on beer. It's like a Stout. I have to drink about 12 - 18 beers depending on the ABV to get "hammered" no way I can drink that many Stoutish type beers since each one is like a bowl of oatmeal in the belly Fills ya up too much.

 

[Justibone]

If you have fusels in there... ouch! Drinking 12-18 would have me demanding a head transplant.

Fusels are what make prison "pruno" so powerful, AFAIK.