I have an imperial stout sitting on some nibs and it has developed a peculiar looking film. Ive never had an infection before, nor have i ever used cacao nibs. Any thoughts on if if this may be oils from the nibs or a pellicle from some unintended bug.
Everything smells and tastes ok.
IN an interview, Matt cole said the recipe in the book is not the same as head hunter but that "it will get you close". I brewed it a couple of weeks ago, with some variation based on malt availabilities and it is in the ballpark but def not a clone.
"I'm not so concerned about taste as much as I am about creating something completely unique."
Its a great spirit brother, and believe me, everyone on this board has been there. More often than not its a hard lesson well learned. My best advice for you is to learn to perfect traditional styles...
At what temperature did your ferment? SHouldnt be an alcohol odor, though if your not accustomed to british style yeast, they can be pretty estery during fermentation. Good news is, they clean up after themselves pretty well.
If you read through the thread, there was a pretty big disscusion as to how to prepare the ginger. Though i see now that that has become a tedious task given the length of it. Ill adjust the recipe to specify. I just peel it and throw it in. I did the grated it nce too, and yowza! lots of...
Great info! I have emailed them pretty much every year and have never gotten this. Ill adjust the recipe to reflect it. How dod yours turn out? how much spicing did you use?
Its this thermostat. It has settings for "heat", "coool", ans "Auto". So im pretty sure it has the ability to do both. The power supply for the fan is just a 12V wall plug from an old cell phone charger.