Thursday, November 27, 2008

Just a little off...

Finally opened the budget ale. I shouldn't have expected much, and didn't get much, satisfaction. Oh well, it only cost me three bucks. The honey, malty flavor described before has nearly disappeared, replaced by a hop bitterness. I like hops. I love hops. The problem is that there isn't enough of a malt backbone to it. Very dry in the initial taste, as well as in the finish. A bit of an aftertaste of honey, but not much.

Why, you ask? Here's what I think:
The less-than-specified amount of priming sugar I added was good for the first few days or week. After that, the yeast having been given a kick start and sugar high, went to work on the remaining malt. Maybe they weren't done in the first place. After all, it's been colder here recently so they may have slowed down. For the two or so weeks they lived in the bottles, they gobbled up the priming sugar and then gobbled up remaining fermentables. Damn, yeast, you are greedy. And probably fat.

So, the obvious solution is to blame it on the yeast. None of it was my fault, and I can do nothing wrong. The yeast, however, can cause me to fail. But me, I'm perfect...

There's always next time.
Cheers, brothers, and happy brewing!

Monday, November 10, 2008

A belated (but delicious) update

Bottled the budget brew a few days ago. This is true budget status. I was a little short on priming sugar, so I just used what I had and said "oh well". Give it two or three weeks, I'm sure it'll come out fine.

The biggest piece of news, however, is a very distinct change in flavor. In a previous post, I had mentioned a nice, malty character present in the beer. At bottling time, the honey malt was really showing through. And it was good. Very interesting to note the change; it happened so quickly that I was not expecting anything different. I have seen hop profile change quickly, but this is a first for malt profile changing on short notice (at least for me). Oh, learning, you are glorious. At least when I don't have to learn the hard way, that is.

Cheers, happy brewing...Le Chaim!