i think the BCHX could have stood to bottle condition a little longer. the last bottle was very sour with a kind of mettalic aftertaste. maybe too yeasty, maybe a bad side effect of using the wheat malt. i noticed a wheat malty flavor, though the sourness and carbonation kind of overpower everything else. didn't get to drink the last one out of a glass. perhaps degassing would have helped cut the tongue-assault of the carbonation. don't think i'm going to try wheat malt again any time soon. next beer should be heavy with lots of aroma hops, maybe cut the bittering to 45 minutes.
inki's brown has been in the bottle for a while and has the malty sweet flavor as expected, but i'm noticing the same kind of sour taste as BCHX, although it doesn't wrap up in the metallic aftertaste. this batch is decent, but not as good as i recall the last couple. perhaps i'm having higher expectations or maybe the collapsing ceiling in the kitchen unleashed some wild yeast or bacteria into the mix. it would have to be airborne, because i haven't changed my sanitation. of course this is a taste of the bottom of the bucket bottles, which might have some of the heavy stuff in them. they are pretty clear so far, so i'm not sure. more to come on the 'higher' bottles.
