No, the definitely taste different. The ale is sweeter, thicker and more bitter. The worts did taste similar though.Are you sure you didn't make the same beer twice? Those look pretty much identical to me. Do they taste the same?
No, the definitely taste different. The ale is sweeter, thicker and more bitter. The worts did taste similar though.Are you sure you didn't make the same beer twice? Those look pretty much identical to me. Do they taste the same?
well that doesn't make a whole lot of sense to me... the porter should have been thicker and more bitter, IMO.The ale is sweeter, thicker and more bitter.
I think the honey in the ale made it feel thicker to me (thicker might not even be the right descriptor).well that doesn't make a whole lot of sense to me... the porter should have been thicker and more bitter, IMO.
I think the honey in the ale made it feel thicker to me (thicker might not even be the right descriptor).
And as I said, I also bumped up the hops in the ale and did a full boil on that (boil 6 gal for 5 gal batch) and did a partial for the porter (boil 7 gal for 10 gal batch). So the IBU calculators are saying the ale will be more bitter.
So i read like 30 something pages and did not see what I was looking for other than some debate as to whether or not to add the honey at start of boil. I just bought the northern brewer version of the porter and it suggest adding the whole pound of honey at start of boil. Does everyone think this will be OK? I want a hint of honey but not overpowering and not unnoticeable. Anyone got any suggestions? Is this decided on any particular page?
Common knowledge says boiling honey kills flavor and aroma. Some stuff I've read has disagreed and says while it alters and subdues, it doesn't entirely eliminate (but this is also in the context of mead). So if you boil it the whole time, you're basically just adding expensive sugar. Either add it at the VERY end of the boil, at flameout, or after it's already chilled. I add mine after flameout, generally when it's at about 180-190, just for pasteurization purposes.
Either add it at the VERY end of the boil, at flameout, or after it's already chilled. I add mine after flameout, generally when it's at about 180-190, just for pasteurization purposes.
Yeah I know kinda sad isn't it. Beer is beer is beer, no added politics necessary.
I made the Honey Ale back in September and it has really gotten good over the last couple weeks. At first I didn't like it very much, but it has gotten really smooth and tasty as time goes on. I added the honey at flameout and it's there, but not overpowering. Definitely not a sweet beer, and I'm pretty happy with it.
For me it isn't about the politics so much. If Obama was an avid home brewer and didn't make a big deal out of it that would be pretty sweet. But it seems more like using something i love as a political stunt to make me feel like he's an average Joe.
I would recommend adding it at none of those times. The CO2 produced during fermentation can also scrub out much of the delicate flavor and aroma, so after the primary fermentation is already done is definitely the best time.
jerrodm said:So I started my go at this recipe after most folks--brewed in late November, bottled after two weeks, started drinking it just before the New Year.
IMO, this beer is terrific--I'm not sure what little tweaks others did in converting to AG, but I added a little biscuit malt, used a cascade/willamette hop schedule and WLP007, and it's sooo tasty. Nice and malty (I mashed at 154F) but not sweet, balanced hop aroma/flavor and the honey (I used local clover honey) is evident in both aroma and flavor. It really gives a nice dry finish to the beer. And it's SO crystal clear, it looks like I used gelatin to knock down the yeast. I don't have a pic yet, but will try to remember to take one next time I pour.
OK, so it's nothing terribly special--no double-dry hopped, oaked, bourbon infused, cherry vanilla etc. etc. stuff, and it's only around 5% ABV. But I don't much go in for the extreme stuff anyway. Bottom line, this beer came out really well, it might be entering my starting rotation in the future! Will definitely brew again.
hi mattJust a quick survey: How long did you end up leaving in primary? Did anyone use a secondary or just go right to bottle, and how long did you condition before popping it open?
Cheers, Matt
hi matt
"how long" will vary, because fermentations vary. it will be faster or slower depending on temperature, amount of viable yeast pitched, fermentability of the wort, etc. in general you'll want to wait 2 week at a minimum, with 3 weeks being safer.
if you have a hydrometer, take a reading on day 14, then take another on day 17. if they are identical, then fermentation is complete and you're ready to bottle.
It's only been 3 days and I can hardly stand it. Need to go purchase another fermenter this weekend so I can get started on my second brew.
This is how they do it in the White House, right?
Damn, 3 answers, 3 completely different answers!! LOL!
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