Today I kegged the stout. It went pretty smooth. I notices the vanilla beans were floating around in there. I look forward to trying it tomorrow. It should be raining tomorrow. Maybe I snuggle up with the wife after work and we try it together.
After it was kegged I poured 3-4 gallons of unfiltered apple cider on it. I just the stuff that was only pasteurized (not from concentrate, no preservatives). We'll see how it comes out. I'm guessing it will come out a little dry but I think it may pick up some character from the stout which would be cool. If it does come out too dry I think I will pour another quart or so of apple juice in it to sweeten it up and keg it.
The Christmas beer was sampled today. It is still very young but I it is very boozy. The current gravity is 1.022 which gives an ABV of 9.5%. Crazy! I hope it mellows. I may need to leave it in the fermenter for a while. It fermented very aggressively for the the first few days. I couldn't get it cool enough. It got up to 73F. The room it was in was probably 60F. It blew yeast all over the place and made a mess everywhere too. If I ever make a beer that big again I think I will HAVE to use the chest freezer.
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