Weizenbock Bottled

I bottled the weizenbock yesterday. I think it came out pretty good- the sourness that I had noted previously has smoothed out a little and is now acceptable to my (crappy) palate. Michele had a sip as well and liked it, which I was pleasantly surprised about. Now we wait...

What's next fellas?

On dirty beer names

Ok, I noticed that Dickens and Buff have named their barleywine "Donkey Punch Barley Wine". That got me thinking about other dirty beer names. Here's a few. Most of them have to do with fecal matter.

Cleveland Steam (er) Ale
Dirty Sanchez Mexican Cerveza
Dubbel Entry
Phil McKriekin

You guys got anything?

transferred...

Since this is a beer blog, I just wanted to note that I transferred the weizenbock last night. FG was 1.018, which will give a alcohol of about 7%... very respectable.

As for taste: its still a bit "sharp". There's obviously the familiar banana and clove, with a slight bready maltiness and roasted undertones. A little alcohol warmth finishes the sip. But there's also a slight tartness/sourness that I hope will dissipate with either a) time, b) not drinking it at room temperature, or c) carbonation. I think that the sourness is most likely due to the wheat malt ( I had a Schwelmer hefe yesterday with the same flavor) but I'm still not a big fan of it. Hopefully it will have mellowed in a few weeks or more.