The peanut butter porter trub restarted the fermentation of the hard lemonade (hopefully without affecting the taste) so I should finally be able to bottle and drink it - but if it works, hard lemonade is an excellent summer drink.
And it's only been going for 3 months!
Turns out I brewed my hefenweizen right after a spring heat wave to perfect mid sixties temperatures, so I expect it will be an excellent wheat with mild esters.
I bottled the peanut butter porter last night - it probably needed to be racked at least once more time, but that's why its called experimental. My bottling bucket sample tasted like a warm, thin, flat porter with a peanut aftertaste (where the hops should have been) that faded fairly quickly.
I might have to tweak the recipe - more hops, more chocolate malt - but the peanut butter itself seems to be working correctly. Once it carbonates I'll have a better idea about how the peanut oils are affecting head retention. I haven't looked forward to a new batch this much in a while.
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