Lawn Darts...an in experiment sugars. how very scientific.
Mine isn't carbonating worth a squat.
really, brewski? no carbonation? intersting...
methinks a bit now on this experiment, if brewchez gets low carbonation, we may have found us something. i figured my carbonation issues were of my own making, insufficient blending of the priming sugar or inadequate tightness witht he caps. mayhap it is a result of the yeast or an unexpected bi-product of the malt-to-sugar ratio?
brewchez, i did a regualr 5-gallon batch with primary in a glass carboy (i can't help but want to watch, voyeur i guess). the initial stages of fermentation would best be described as vigorous. it was quite a thing to see. i lost the most amount due to blow off with this batch then i had ever previously. i am interested to hear how high your krausen line went in the bucket with that half batch.
K, I have achieved a descent level of carbonation. At least descent enough to chill and drink one.
Drum roll please.
No bananas, first of all. So I think Krauses corn sugar is the root of his evils. It weighs in on the Lovibond at I'd say around a 7. Mild hoppy aroma but the molasses is the front and center sent. Very crisp taste. But I think you'd have to know that molasses was used in order to peg the flavor. I think the Saaz gave the brew just enough zing to compliment the molasseses zang. All in all I say 2 thumbs up. I may just have to use molasses in a more complex recipe and I think I'll brew this again with maybe a slightly stronger hop.
Mine is bottled and carbonating.
At first pass the beer tasts crisp and the brown sugar notes are there. If I didn't know it was brown sugar, I would maybe suspect it as an off flavor. I suspect is sort of a muted molasses type flavor that brewskinewbski is getting.
We'll see how the flavor lifts when its carbed up.
As fro krausen line, so I filled the carboy to the 2.5 gallon mark, and my krasen rose to just above 4.5 gallon mark, not bad. I suppose that was a vigorous ferment then.
so maybe my banana lament is due to temperature of conditioning or the corn sugar in the recipe.
i am going to brew this again using the molasses and see how it develops.
I think I am gonna try a half batch with honey and a half batch with maple.
i was waiting to see when you were going to try the honey....
I wasn't going to say anything, but it was only a matter of time.
I LIKE HONEY................. OK!?!?!?!
I may even split a batch and try one with a light clover honey and one with a dark buckwheat honey.
Personally, I think its great. Its great to know that this board has someone with so much honey experience, and someone that is actually experimenting with different honeys too.
Definately an asset to the board.
It's true... I always have some honey type brew in the works. Like the amber honey I will brew as soon as Fed Ex shows with the hops Midwest forgot to send me. Or the spruce/juniper light honey ale (which I hope get better with age cuz it tastes like butt right now) I have bottle conditioning. Or my "First Custom Concoction" which will have hone in it as well. So far I have only used clover honey in my beers. But I have used many different honeys in my meads. But with all the extra flavors in beer I don't think you'd get near the difference in flavors from honey to honey since most of the flavor nuances are very subtle. That's why I want to try buckwheat honey or maybe avacado honey. Because they have very strong and distinct flavors.
K, I just popped the cork on another Holly Molly Molasses and I got bananas. So now what????
...and you all thought i was bananas for talking about the bananas!
i think it is the insidious yeast we used. perhaps it is a better fall-fermenting yeast than summer. if the temperature is the key. but as we both fermented at the same temperature, it is all i can think of. perhaps we are supposed to condition at 45 degrees F. who knows.
i feel a lot less insane now.
brewskinewbski, you are much appreciated tonight...as i drink some of my Banana Lawn Fiasco.
okay...i have to make a confession:
i have had two liters in the fridge for about a week now. i meant to drink them a while ago, but got very busy at work and decided to drink a gallon of whisky when i got home instead, as it was less colume and more ABV. hey, i am human.
but now that i try the lawn ale, after sitting in the fridge for a week,it tastes less of bananas. it has a banana taste, do not get me worng. but it is not as overwhelming.
i do now start to wonder about conditioning. perhaps we should look into asking others on the forum about a recipe they have brewed multiple times and the affect that bottle storing temperature has on it.
what dost all y'all think about such a thing?
1. Avacado Honey!! I didn't know there was such a thing. I need to find some of that and try it just as honey. let alone a brewing adjunct.
2. BANANAS! Well I didn't get any bananas when i tasted my sample but we'll see what its like after the bottles are ready. Its strange because I use this yeast alot, and I have never had banana issues.
I've seen it ferment at 68 and up to 75, and never gotten bananas. Maybe its the sugar as rocket fuel.
Another experiment someday would probably be just the corn sugar brew and see where a different yeast takes us.
If you want to pop it out as a new thread asking about bananas, go for it.
But I'd hate to think some lurker to this thread is keeping his/her mouth shut.
"HA HA those three guys are clueless! That yeast is all bananas all the time."
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