The bottle cap has been pried off my first homebrew:
The first whiff contained no hints of skunk or other nasty smells—a sure sign of complete homebrew failure. The color was right, the sediment stayed in the bottom of the bottle, and there was a decent amount of head. About the only negative would be that the beer was cloudier than I thought it would be, but that is a direct result of my not boiling the wort aggressively. The second batch that I brewed was boiled more aggressively and was noticeable clearer going into the carboy.
I cannot go all Sideways with a flavor profile. I could not tell you if there were hints of citrus or spice or ramen noodles unless the single flavor was so potent as to smack me in the face. Instead, I would describe the flavor as subtly. Particularly the flavor of hops was muted, which is good considering I halved the time that the hops were boiled in the wort. There was a hint of that American craft beer “hopiness” that I dislike. Not enough to be objectionable. I believe that this will be corrected in my next batch because I chose not to include Cascade or Willamette hops, opting instead for a U.S. Tettnang varietal.
Both the brown 22 ounce and Grolsch bottles produced well carbonated, skunk free beer.
On Friday the second batch will make its transition from carboy to bottle.