Tres Bros Honey Brown

Dew and I at Dave P's place. First time I've packed up all the gear to do a remote brewing! Simply used the Northern Brewer Honey Brown kit, but swapped out the Wyeast 1056 for dry Nottingham.

SPECIALTY GRAINS - 25 mins up to 170 degrees
.25 lbs Simpson’s Chocolate
.25 lbs Dingemans Special B
.25 lbs Dingemans Biscuit
.25 lbs Briess Special Roast

FERMENTABLES
6 lbs Gold malt syrup
1 lb Honey late addition (45 min)

HOPS
1 oz Cluster @ 7.5% (4/5ths at 30 min, 1/5th aroma at 45 min)

Kinda knocking the Naughty Brown formula, but substituting Cluster for Cascade, and real grains (!) for the Quaker oats. This should be good!
Everything went like clockwork. Nice slow steeping on the grains, got up to a good boil after a 10 minute-ish in-between after adding in the extract - so, really a 50 minute rolling boil. Dew brought the magic in the form of a full Lengthwise pig of seasonal Brown and a good tri tip.

What to report? Hops went in and smelled yummy. Dave got the yeast wet in a cup and we dabbed in a spot of honey. Honey went into the boil and we skimmed off the foam impurities. Ran the hose chiller, put the yeast in first, and kegged in a leaker corney.
Shooting for an OG of 1050, hit it right on the mark. Grains and extract, before the honey, was 1030, FYI.

Day 2, the Nottingham is going great, pushing gas out of the top cap.

Day 3: Someone did me a favor and added some plastic atop the corney to keep it from making a mess. And, in the process, depressed the release valve, closing it. The perfect little slow-leak we had goin' was no more, the tank built up pressure all night, and the brew waited like a pandora's box for me to release it this morning. Which I did ... all over the floor, walls and my clothes.
The fermentation is vigorous, we'll say. Now to continue to pull the pin on that release valve everytime I think of it for the next few days – which I was hoping to be freed from thinking about. Ah well.

Day 6: Finished the ferment at 1008. Thrown into the fridge and we'll rack out of the bottom in a day or two.

9 Weeks Later:
There's still a bit of a funk to what's going on in that corney. Hit it really hard with the Co2 and will pull off anything that's still floating around in there. We drank up 5 gallons of this one's twin that was a week younger while brewing a chocolate Phat Tyre today, but when that ran out, we opted for real New Belgium/Rogue Muddy Tires instead of drinking this. Hope it can turn around.