We killed it!

Our Kolsch beer experiment with the fresh hops turned into a disaster. We made the mistake of not having enough time to brew and let the brew sit on the yeast too long. And, what I mean by not having enough time to brew is that we made it and let it ferment but we didn't have time to get back together to bottle it in time.

By the time we did bottle it, it smelled like pineapple and tasted like cleaning fluid... A LESSON WELL LEARNED!

We're brewing a Russian Imperial Stout now. We're pushing it up to a 10.25% - 10.50% beer and so far it's coming along superbly. We brewed it and did a 2-stage fermentation making absolutely sure we got together in just a few days to get stage 2 started on time. No mistakes this time, no delays...just good strong, dark stout.