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Had some issues with my equipment but salvaged it after some additional spice extract. It turned out mild in flavor and a 7.2% ABV.
Brewed this with a friend right before Thanksgiving, everything went perfect. Got it kegged and carbed up but it's thin and has an obvious banana smell and smokey flavor. After doing some investigating, I found that the yeast I picked, Wyeast 1728, has traits of smokiness at lower esters at high temps. Purchased a new thermowell and bung to use in this batch so my fermentation temp was exactly where I set it, 66∞F. The back of the Wyeast package said 65-72 is good, figured I was on the low side. Just looked at wyeast's site and it said 55 is on the low side... The directions for this brew are a tad vague also, but I'm sure everyone's processes vary. If I was going to brew it again, I'd mash warmer and pick a more neutral yeast, probably US-04 or an English Ale yeast. I'd also read the yeast manufacturers (?) suggestions. Can't fault AIH for my mistakes but I should have researched better I guess.