Discussion in 'Beer Brewing Equipment and Beer Kit Reviews.' started by DarkHorse, Sep 17, 2015.
The initial vigorous fermentation has subsided and the lid is flat once again.:thumb:
Ah cool sounds interesting. Any excuse to drink more in December is always welcomed. Let us know once you taste the porter. Am desperately trying to hold off on mine. :)
Well, I've had a couple of bottles in the interests of this review! It has quite an intense honey aroma and taste which is quite pleasant, not too sweet. Although it's still on the young side, I think it makes a nice drink. I still maintain it isn't a session beer as for me, the flavour might become a bit overpowering but as a pint in it's own right, it's very nice, certainly preferable to the oak aged rum ale that the jury's out on at the moment.
Half of mine is already gone. The Mrs and a friend both pulled some funny faces when they tried it but i really like it. It has a bitter start then the honey kicks in. Very refreshing. I could sink a lot of this and will be brewing again soon for sure.
I kegged a batch of this last night - brewed short (OG 1.053) and used some recovered Wyeast 1968 ESB yeast I had from an AG mild brew.
Took a sample from the fermenter and was impressed. It has a very strong/distinctive honey aroma and taste, but is surprisingly drinkable. I'm looking forward to trying it once it's had time to settle.
Ive got another kit here ready to go (probably my favorite). I brewed an AG stout on the yeast cake and its fantastic.
I went out on my dinner to a LHBS for some VWP and ended up buying this kit because of what I've read on this thread. It sounds like a nice beer and all going well, I'll get it going this weekend.
I pitched this yesterday afternoon, making it my third brew. It had an OG of 1044.
The two previous kits were both Young's which came with brewing sugar and priming sugar. This came with neither.
The instructions didn't mention using brewing sugar for the primary fermentation stage but did say to use half a teaspoon of sugar per pint...what sugar do people suggest to use?
I use a rounded half teaspoon of brewers sugar for mine. Would prefer to use spray malt but it gets all sticky.
I'm worried that this batch has suffered stuck fermentation. The OG was 1.044 and after 8 days the SG is only 1.020...
Before anyone asks, I did aerate the wort before adding the yeast.
I was wondering how long it took other people's to finish fermentation and what FG people got.
Normally ready in 1 week but i always leave mine for at least 2 and always make a starter. My OG was 1045 and FG 1014.
I got down to 1012 or so in about a week, but using reclaimed Wyeast 1968 from an AG brew and careful temperature control.
After conditioning at room temperature for two weeks, I tried some of this before taking it to my shed.
It's really nice, the honey comes through but isn't overpowering. I'm very impressed.
I did a brew of this a while back. It's similar to their Cream Stout kit. I enjoyed it, but did find the honey slightly overpowering. I love St Peter's Cream Stout and will be sticking with that in future rather than doing another batch of this - but if the honey appeals to you this is definitely worth a look.
Silly question, first time bought this one as was on the sale.
Last few was from Festival world and there was a different hops, come as a hop pellets . Also instructions was to add the hop pellets after 5 days.
On this St. Peter's its asking to add the hop powder before yeast, do I stick to instructions?
Yes add it at the start. Adds a fresh flavour to the beer. It's not the same as dry hopping which you could do as well if you want to.
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