Mitch S
Well-Known Member
I'm throwing this into the Beginners Forum since I think that a lot of the feedback will be helpful to many just starting out. This year, I made 2 small batches (1 gallon) for my in-laws Christmas Eve party/get-together/listen to screaming kids event. Just something to get a few of us through the whole thing. Anyways, the 2 batches I made were extract kits from NB. They were the Festivus Miracle Holiday Ale and Brickwarmer Holiday Red Ale. Here's what I experienced with both:
Festivus: I brewed this one first. The only issue I encountered (I think) was when adding mulling spices at flame out. Not sure if that's the best way to do it. Another mistake I made was... transferring to secondary. Now I know that if anything, a whirlpool would have been better and let in less O2, and I'd have had more bottles. Taste was... off? I thought it was too spicy or had a medicinal taste to it. I believe it was the secondary or the spices that caused it. I have a few left so I plan to do more taste testing Friday, just to see if the taste is off.
Brickwarmer: Second brew, but did it AFTER I came here and learned more about secondary and how it's an old technique. I did an overnight cold steep with grains on this one. I could tell it would have a coffee taste to it right away. Did not whirlpool or secondary. Still came out with low sediment due to taking care during the transfer to bottle bucket and a new autosiphon. Taste was good for an extract and was a hit with those that tried it. The debate was whether it was closer to a stout or porter than a red ale. The only request was for a way to be able to drink from the bottle without sediment. My thought was Keezer with a bottle wand while my uncle said through a coffee filter.
Any suggestions or questions are welcome!
Festivus: I brewed this one first. The only issue I encountered (I think) was when adding mulling spices at flame out. Not sure if that's the best way to do it. Another mistake I made was... transferring to secondary. Now I know that if anything, a whirlpool would have been better and let in less O2, and I'd have had more bottles. Taste was... off? I thought it was too spicy or had a medicinal taste to it. I believe it was the secondary or the spices that caused it. I have a few left so I plan to do more taste testing Friday, just to see if the taste is off.
Brickwarmer: Second brew, but did it AFTER I came here and learned more about secondary and how it's an old technique. I did an overnight cold steep with grains on this one. I could tell it would have a coffee taste to it right away. Did not whirlpool or secondary. Still came out with low sediment due to taking care during the transfer to bottle bucket and a new autosiphon. Taste was good for an extract and was a hit with those that tried it. The debate was whether it was closer to a stout or porter than a red ale. The only request was for a way to be able to drink from the bottle without sediment. My thought was Keezer with a bottle wand while my uncle said through a coffee filter.
Any suggestions or questions are welcome!