Oak Barrel Stout

I tested the Bourbon Stout. The whiskey is still a bit harsh, I guess. I can't taste it, but it does leave that straight whiskey flavor in my mouth. It's also a bit more roasty than I wanted. And the carbonation isn't there.

Sigh.

One step forward, two steps back.

Brewery chores

I kegged and transferred everything Tuesday morning. Whew! Three hours of work. I need a beer!

Let's see:

Kentucky Common - Not as sour, and the anise is so mild, I didn't notice it. Smells hoppy, though. I might have something here. OG 1048, today 1019. I will let this clear a week or two, then keg it. This beer was traditionally kegged young. We'll see how this turns out. This will go to Nationals, I think.

Oak Barrel Stout - OG 1054, FG 1018. Bourbon flavor seems subdued compared to last time, but that was a year and a half ago. Kegged it today. Should be good in four to six weeks.

Peppercorn Rye-Bock - I brewed this the day after I brewed the Kentucky Common, using the same recipe as before, but using Liberty Hops. OG 1064, today 1018. (I think I have spotted a trend here. Yeast starters are in order.) I didn't pull any yeast off before I transferred it out of the stainless conical, so it's a bit cloudy. Two weeks in secondary, then I'll keg it. Tastes pretty good.

Satan also suggested I send Excelsior to Nationals. I already had 6 bottles, so I bottled 6 more. I don't think it will win: it's too dark for style, but I have to admit it is darn tasty.

Bourbon Stout tranferred to secondary

On Sunday, January 6, I drained the oak chips and put them in a carboy. I transferred the Austin Homebrew Supply Dry Stout on top of the oak chips.

Fermentation of the stout was quite vigorous. Twice the airlock filled up with krausen. The original gravity was 1.054, and the gravity on Sunday was 1.017, giving an alcohol content of 4.3% by volume.

The plan is to age it for two weeks, and then keg it. Hopefully, it will turn out good, and be ready in time to submit to the Bluebonnet Brew Off.

Oak Barrel Stout

On December 30, I brewed an Austin Homebrew Supply Dry Stout kit. As soon as I pitched the yeast, I put 4 ounces of American oak chips into a Mason jar, and poured 8 ounces of Tennessee Whiskey over them. On January 7, I transferred to secondary, and added the oak chips. On the 31st, I will keg the beer and let it age for 6 weeks. I'm hoping it will be ready for the Bluebonnet Brew Off in March.