Sweet - never knew the site existed for one AND they're putting a Mickey Finn's RIGHT down the street from my house! Looks like I'll finally have a decent place to hang out!!!skifast1 said:PerfectBrewing.com (in Chicago burbs) has a good kit for a Wee Heavy tribute to a local microbrewery favorite. I've made it twice now and it's lip-smackin' good every time. 11% ABV! :rockin:
Scroll down to the Mickey Finn's Wee Heavy on the middle of the page.
The description from the site:
Mickey Finn's Wee Heavy
9.9 Pounds of Extract???? I think "Wee Heavy" is describing your eyelids after you drink a glass. This Scottish ale is high in alcohol content, but maintains a great flavor. Also includes Smoked malt, Carapils malt, roasted barley, Kent Goldings Hops and Wyeast Activator Pack, Ggain bag, priming sugar, everything to make a Scottish Ale. Another recipe from brewmaster Greg Browne, paying homage their liquid version of an 800 pound gorilla.
I'd definitely give it more time. High alcohol beers can take months (or even years in the case of barleywine) to fully develop. My reaction to the inital taste of my first batch of Wee Heavy was certainly less than overwhelming. Like you, I found it a little on the sweet side and just 'too much'. 2 months later it was much smoother and tasted fantastic. I'm just now starting to drink my second batch, and that was brewed in early September. If the sweetness persists I'd check your FG to see whether you got a complete fermentation; I've only done single pitches but I know other folks will pitch a second time to get every little bit of fermentation.jaymack said:Hi,
Brewed a scotch Ale back in October (via extract with Grains). It's been in the bottle for a good 3-4 weeks, but I find it still a bit sharp and sweet.
Do you think it's ruined or should I just give it more time in the bottle?