The amber I made didn’t work out. You can probably see that in the growling of my face.
Oh, it’s drinkable. I can’t say it’s a failure, but so far it has not met expectations.
The nose on this beer is nice and sweet; UK Golding hops serving me well here, the boiling of hops that I’d used in a dry-hopping process working out just fine. The beer isn’t bitter, but it does have some body to it.
Once again, however, it’s just not carbonated. Now I’d bottled this beer before finding out about the trick of re-introducing yeast to the beer so hopefully this problem will be eliminated in the future. Beer ought to be carbonated (at least a bit) and I don’t feel like waiting another three weeks or more for the stuff to behave. However, if all goes well, this will be the last time I have to deal with this problem, so huzza!
What’s more troubling is that there are strange black particles at the bottom of my glass. Tiny black ashes. It’s like there were burnt malts that were allowed to stay in the beer, somehow. Or who friggin’ knows what went wrong there.
There really is only one proper response to this kind of situation; open up another beer, and find out if it has the same issues.
~you’ll have to imagine me getting a beer at this point~
So, now that I’ve had the next beer, I can say that this doesn’t seem to be a pattern. This beer is clearer, and while there are particulates at the bottom of it, I don’t think they are the same kind. The previous one probably came near the end of the carboy, where more yeast and other particulates can make it into the beer.
I’m still drinking flat beer, though. Sigh.