Beer 2012.01: Difference between revisions
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== Overview == | |||
==Overview== | |||
* Style: Irish Stout | * Style: Irish Stout | ||
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* First served: ?/?/2012 | * First served: ?/?/2012 | ||
* Last served: ?/?/2012 | * Last served: ?/?/2012 | ||
==Brewing== | == Brewing == | ||
A modification of Brewer's Best Irish Stout - | A modification of Brewer's Best Irish Stout - | ||
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We used 1oz simco bittering hops during the boil and 1/2 oz of cascade aroma hops in the last 5 minutes of the boil. | We used 1oz simco bittering hops during the boil and 1/2 oz of cascade aroma hops in the last 5 minutes of the boil. | ||
==Fermenting== | == Fermenting == | ||
* Primary ferment: Plastic tub | * Primary ferment: Plastic tub | ||
* Pitched Wyeast 1084 Irish Ale yeast. Mfg ?/?/2012, started 8/26/2012. | * Pitched Wyeast 1084 Irish Ale yeast. Mfg ?/?/2012, started 8/26/2012. Not sure on the yeast. | ||
==Racking== | == Racking == | ||
We tested the gravity at the racking and tasted it a bit. | We tested the gravity at the racking and tasted it a bit. It tasted fine, but a little high gravity. We suspect that the yeast may have stopped. | ||
==Kegging== | == Kegging == | ||
Kegged at gravity 1.019. | Kegged at gravity 1.019. The fermentation had definitely restarted if it had stopped before as a small amount of head was evident when taking the gravity and kegging. The flavor was a bit improved over the previous taste. Added 450ml of water and 1/2 cup priming sugar, boiled for sterilization. | ||
==Tasting Notes== | == Tasting Notes == | ||
==Photos== | == Photos == | ||
http://cons.truct.org/album/beerchurch/2012-08-26_0008 | http://cons.truct.org/album/beerchurch/2012-08-26_0008 | ||
http://cons.truct.org/album/beerchurch/2012-08-26_0011 | http://cons.truct.org/album/beerchurch/2012-08-26_0011 | ||
http://cons.truct.org/album/beerchurch/2012-08-26_0007 | http://cons.truct.org/album/beerchurch/2012-08-26_0007 | ||
[[Category:Beer Church Beers]] | |||
