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cream stout and future beers
Took a gravity sample of a stout I made a week ago sunday. Came out 1.020. No activity in airlock. Will transfer to secondary tomorrow and bottle this coming weekend. I made this last november and it was pretty good. Added honey malt, pale wheat, and molassas this time, and increased debittered black patent and chocolate malts from 1/2 to 3/4 pds each. Nice subtle roast flavor but not strong like some stouts. Nice sweetness too. Increased the Lactose from 1/2 pd to 1 pd.
I'll be making the rye wit again this week, only 3 gallons. Leaving out the corriander this time. Using cry havoc yeast this time also instead of belgian yeast. Didn't want to have to pay shipping just for yeast so bought what local supply had.
I'm also going to make a 1 or 2 gallon batch of brewchez holiday ale.
I'm still trying to fit in a special chocolate stout (Jen) and then a pumpkin ale. So I'll be busy for a while. And that's depending on if I get approved for getting my other ear implanted. Waiting on insurance approval then need to work out a surgury date with hospital (thanksgiving time probably).
So what does everyone have lined up for a holiday beer? It's not as far off as you think!
DC
I have a porter planned for sometime in the next few weeks. I'm hoping some a decent amount of conditioning time will make it very drinkable come the cooler months. I also have a recipe that I picked up somewhere that is supposedly based on the Sam Adams winter lager. I haven't tried it yet but we'll see how it turns out. Since I'm not capable of doing lagers yet, I was going to use some Pacman yeast and ferment it real cool - maybe 58F.
Deafcone, what are you thoughts on the Cry Havoc yeast? Have you used it for both ales and lagers?
I have an Oktoberfest Marzen which will be ready (coincidentally) for Oktoberfest (LOL and I didn't even plan it)
Thinking about Winterbrew from the Ultimate title is too long book. It just looks like something to sip around a chestnut roasting style fire.
Also considering one called Three Kings Holiday Ale....
I dont think I'll do a barley wine this year... they take too long (can't afford to have my bottles tied up that long and still keep brewing).
(And I'm dying to know what you think of the stout!)
FirePitBrew wrote:
I have a porter planned for sometime in the next few weeks. I'm hoping some a decent amount of conditioning time will make it very drinkable come the cooler months. I also have a recipe that I picked up somewhere that is supposedly based on the Sam Adams winter lager. I haven't tried it yet but we'll see how it turns out. Since I'm not capable of doing lagers yet, I was going to use some Pacman yeast and ferment it real cool - maybe 58F.
Deafcone, what are you thoughts on the Cry Havoc yeast? Have you used it for both ales and lagers?
I've never used Cry Havoc before. Says it can be used for both,
DC
I'll be brewing my Oaked Burboned and spiced Holiday Amber.
Usually brew it in Early november and let it age until the holidays.
I have also been dreaming up an "imperial" chocolate cream stout to use with the Cry Havoc strain.
Maybe I'll give that a go for year end as well.
Brewing a "Brewchez Stout" this friday, dropping it on a fresh WLP002 slurry. Next friday I am doing a Belgian golden strong with wyeast's 3787 high gravity. Want to keep that slurry for the holiday beer, which is going to be a "Belgian spiced imperial stout" shooting for a 12% russian imperial stout, but w/ the belgian yeast. I'll let that secondary for a couple months and see how it turns out.
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