Graham Peel

This beer got better after another few weeks. Quite good. I call it my "Regula' Ass Ale" because there's no real category for it other than "Ale."

I did finish, and just drank the first glass or two this weekend. Its good, but a little boring maybe (which is sorta expected with a SMASH ale anyway). You can tell that its Vienna because it does have a nice lingering sweetness. I would not hesitate to use Vienna as the base for any beer that could use a little grainy sweetness. I'll use it again soon probably.

Hi! Did you already finish this? How did it turn out? I'm curious because I'm also planning to use Vienna as base malt.

This beer is delicious and light. However, the yeast seems quite funky if you get too much in the glass when you pour. Be careful and leave enough beer in the bottom of the bottle when you pour to avoid the yeast. Has a good "bread" aroma when poured.

This came out a little lighter in body/flavor than I wanted, due to poor efficiency. But its clean and very drinkable/chugable, so it should be great for St. Patrick's Day.

Can't wait to drink some of this one. My Dunkelweizen took about an extra month after carbonation to really get good, so don't drink too much too early!

This is DB's recipe from homebrewtalk.com and I guarantee its good :)

This beer got better after another few weeks. Quite good. I call it my "Regula' Ass Ale" because there's no real category for it other than "Ale."

OK so mash in 12.5 quarts at 167F to hit a mash temp of 152F (don't go lower than 150F or higher than 156F). Mash for 1 hour. Sparge with 13 qts of water at 175F for 10 min.

I did finish, and just drank the first glass or two this weekend. Its good, but a little boring maybe (which is sorta expected with a SMASH ale anyway). You can tell that its Vienna because it does have a nice lingering sweetness. I would not hesitate to use Vienna as the base for any beer that could use a little grainy sweetness. I'll use it again soon probably.

You could smell the apples in the aroma of the beer at bottling. I was pleasantly surprised!

Looks delicious.

Man, you can taste that jaggery! Its like molasses and butter. I think it will be very nice.

Beer has mellowed totally and is tasty and simple.

Whoah. Is this drinkable yet? How does it taste?

This beer is delicious and light. However, the yeast seems quite funky if you get too much in the glass when you pour. Be careful and leave enough beer in the bottom of the bottle when you pour to avoid the yeast. Has a good "bread" aroma when poured.

This came out a little lighter in body/flavor than I wanted, due to poor efficiency. But its clean and very drinkable/chugable, so it should be great for St. Patrick's Day.

Sampled first bottle. Very clean, very light body/flavor beer. Has a taste that I associate with lower end grocery store pale ales that I'm not crazy about, but otherwise good. May be better with another month of aging too.

Do you boil the agave in some volume of water to sanitize/dilute it before adding it to the fermentor? Or does it have the anti-microbial properties of honey?

What kind of flavor do you think the agave imparts to this beer? I've never had it before. Is agave generally cheaper than honey?

A few batches of this and we'll be back on another hop shortage......

What type of sugar are you using here? I've brewed with Belgian amber candi before, but I've also got some 'panela' (latin american raw sugar) that looks interesting and I keep hearing about jaggery, which is sometimes palm date sugar, and sometimes just an un-refined cane sugar.

Ok, 6 days in and the beer is at 1.010 gravity. The sample was nice and dry but did have a hint of 'sweat' in the aroma. Hopefully its just the young age of the beer and not an unintentional Brett infection.... Not trying to brew a lambic here....

If I can ask, how long do you let this ferment and at what temp? Do you do a secondary?