With the help of my good friend Val, I bottled the Imperial Blonde on Monday into 22 oz bottles, after adding the priming sugar solution that will give the few remaining yeast cells enough food to produce some CO2, and thus, carbonate this brew...hopefully in 2 weeks or so.
Also began the brew process for an Irish Stout, purchased from Annapolis Homebrew. Similar to the Brewer's Best Imperial Blonde kit, this included every ingredient necessary for making the wort, along with a starter pack of live yeast. The main difference is, the proprietor of AHB makes his own malt extract, which, according to John Palmer, author of "How to Brew", makes all the difference.
Fermentation didn't start quite as early, it took close for 24 hours for the magic bubbles to start coming out of the airlock. Likely going to rack the stout to a secondary after 5-7 days as I didn't separate the trub when transferring the wort to the fermenter.
I am hoping that I can get a nice carbonation on the stout, as my personal favorite stout is Guiness Extra Cold, which I have only seen in the British Isles. Essentially it is a separate tap than Guiness Stout, and is served just about freezing, but has the same cascade pour, thick head retention, and of course, the body of Guiness. It also always seemed to have a nice carbonation to it, which, combined with the serving temperature, gave it a crisp mouthfeel and enhanced the (I can't believe I am about to use this word) drinkability.
Hopefully it will be ready for a sneak-taste by St. Patty's.
To Your Health-
mp
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment