powerfreak
Well-Known Member
Hi all... actually been lurking for over a month, figured I should introduce myself.
I'm Sean and I'm on my third batch of homebrew, a Watermelon Kolch. Not sure it's a good pairing, but it's mine and I'll drink it. It's on day six of fermentation now, still burping about every 20 seconds, so I think I'll wait a few more days before racking to the secondary.
Batch #2 is finally ready, a Nut Brown that has a touch of chocolate and hazelnut. Initial samples are good, a bit over carbonated maybe, but still good.
Batch #1 is almost gone. It was done with my buddy Paul and he created a monster. Dubbed the JenKort Oatmeal Maple Stout. 12 oz of Maple... not enough... 25 baby! Octane boost! Lol... it came out very good, hints of licorice (which I think came from the oatmeal) and light maple. Wish it had a stronger maple note, so any advice would be appreciated there. Perhaps a flavoring extract in the secondary or at bottling?
I also noted on the Nut Brown that I have more yeasty sediment that the Oatmeal. Not a whole lot, but there is some. Is that from too much priming sugar or should I have let it sit longer before bottling?
I'm Sean and I'm on my third batch of homebrew, a Watermelon Kolch. Not sure it's a good pairing, but it's mine and I'll drink it. It's on day six of fermentation now, still burping about every 20 seconds, so I think I'll wait a few more days before racking to the secondary.
Batch #2 is finally ready, a Nut Brown that has a touch of chocolate and hazelnut. Initial samples are good, a bit over carbonated maybe, but still good.
Batch #1 is almost gone. It was done with my buddy Paul and he created a monster. Dubbed the JenKort Oatmeal Maple Stout. 12 oz of Maple... not enough... 25 baby! Octane boost! Lol... it came out very good, hints of licorice (which I think came from the oatmeal) and light maple. Wish it had a stronger maple note, so any advice would be appreciated there. Perhaps a flavoring extract in the secondary or at bottling?
I also noted on the Nut Brown that I have more yeasty sediment that the Oatmeal. Not a whole lot, but there is some. Is that from too much priming sugar or should I have let it sit longer before bottling?