Almost entirely an accidental beer. My original intent was to brew a second batch of my first honey porter. But, due to forces beyond my control, I wound up with Spring honey instead of Summer, and 15 pounds of grain instead of 11-12.

Fermentation started at 1.083 - my highest OG to date. After three weeks, it had only made it down to 1.026. After five weeks, I'd finally made 1.018, a gravity I considered safe to bottle ... if careful. To hedge my bets against explosions, I used half the DME for priming that I normally would, and filled each bottle about half and inch less.

So, after only two weeks of conditioning in-bottle, I have a largely flat honey porter, but that's not nearly as bad as it sounds. The honey has such a strong flavor that it's almost like mead, with a chocolate or coffee backgrond. And, if you pay close attention, you notice very tiny bubbles on your tongue - just enough to keep it alive.

I expect that after another couple of weeks, it will have built up enough carbonation to throw some head on a glass, but I'll likely enjoy another few bottles before then. :)