I brewed a very tasty coffee stout. It's the second time, and after fermenting for 10 days- it's yummy.
Can I leave it well enough alone? Of course not.
After listening to Basic Brewing Radio podcast regarding a bourbon stout experiment, I decided that my absolute love for Full Sail Black Gold has overwhelmed my brain.
I split the coffee stout- 3 gallons in a small carboy with 2 ounces of Oak Chips to ferment for another 10 days.
I added 3 ounces of Evan Williams to the 3 gallons of Coffee Stout in the bottling bucket. Then I bottled half.
Next, added 1 1/2 additional ounces (essentially doubling the bourbon) to the remaining gallon and a half. Bottled that.
Looking forward to results in about a month. Or 2.
Because Sean tells me I need to learn patience.
No comments:
Post a Comment