Stout is IN and BUBBLIN!
Started preppin last Monday night, doing some preliminary cleaning and getting my starter going.
Starter had abt 1/2 pack of Safale 04 and qtr tsp of yeast nutrient.
Was going hells bells Tuesday afternoon so I figured it was now o never... dissolved the sugar (recipe call for 1 kg of sugar, 2.2 lbs, I used closer to 3 lbs.)
Added the malt and got everything in the carboy, but it was still way overtemp, do I put it in the sink, surrounded it with water and ice cubes, till it was down to about 75.
Pitched the starter and after about an hour was seeing foam at the top. let it set for another fours hours or so, then pitched the other half of the pack of yeast just to give it a kick. Foamed over the first night, but lately the foaming action has slowed down, now there are BUBBLES, I mean BIG BUBBLES coming up. In my coupla years of brewing I’ve never seen it actually bubble instead of more foam, kinda weird.
Recipe is enough for 6 gallons, so at some point in the next two days, I will separate off a bit and dilute it down just a touch.
I absolutely love this stout. As much a food as it is a beer!
I was thinking real hard about brewing a stout, but settled for a smoked Scottish ale I will brew tomorrow. Sad thing is it has to ferment for three weeks (primary and secondary).
I consider a Stout in the food group also!