My current brew;a user up porter type ,sits in the fv. It's slowed down after five days but still has a few bubbles breaking the surface amongst the remains of the krausen and bits of yeast. In all respects it looks normal...but on cracking the fv there is a feint sharp aroma that quickly goes. I wouldn't describe it as vinegary just sharp or very alcoholic then the chocolate comes through from the choc malt. But it's something different and has got me worried.....
Recipe...
2.1 kg m/of
350g crystal
200g caramel 60
140g chocolate
1.5 coopers dark ....
Cheers
Clint
Recipe...
2.1 kg m/of
350g crystal
200g caramel 60
140g chocolate
1.5 coopers dark ....
Cheers
Clint