Greetings and salutations!
Allow me to express my deepest sympathies for all the high ABV pumpkin ale fans out there. We had our first total failure to produce a beer. However, what doesn’t kill us makes us stronger, and I want to share our mishap to the world so this travesty doesn’t happen again to any other home brewer out there that might be looking at making a 10%+ imperial stout flavored with real pumpkins. Continue reading
Just a little peek into our fermentation chamber about 24 hours into the fermentation of our caramel milk stout.
… and with that in mind, my body is yearning for some tasty dark brews. Luckily, we have our newest version of a milk stout in the fermentation vessels at about 67 degrees. We decided to try using a yeast starter to make sure this one ferments fully and quickly. Also, this is our first time utilizing cornelius kegs as fermentation vessels, allowing us to fit more beer into our fermentation chambers.
As for the future, we are looking into a better solution to achieving the temperatures during the mash with possibly a RIMS (recirculated mash system), always looking for more kegs, and keeping a keen eye on the market for pumpkins to arrive in season.
Cheers everyone! Hope you all had a great summer!
Wanted to keep everyone up to speed, so here we go.
Last time, I reported incorrectly that the Belgian didn’t finish fermenting. We later learned that it was because we concentrated the beer too much and we were getting a false gravity reading. The two variants got bottled on April 6th. Keep an eye out for red and orange caps.
The wheat beer fermented beautifully and got bottled along side the Belgian. Both beers will be ready for consumption after Easter. You’ll be on the lookout for gold (or perhaps organge w/ an ‘A’ written on them) and yellow caps.