Yeah, yeah, yeast is not gendered. I’m calling them that because the Belle & Sebastian song “The Boy Done Wrong Again” is in my head. (I never saw that video before looking it up just now — how gloomy — so no, that’s not a cry for help.) Anyway… the IPA I bottled a couple of weeks ago has mellowed some, and the carbonation on it is just excellent, excellent. Okay, the head still isn’t staying long — well, maybe the ring around the top, but not a thick creamy head — but that’s okay. It tastes good, good enough …
Tag: homebrew
Bubble, Bubble, Toil and Trouble
Okay, this has reached the point of weirdness. My Coffee Stout is still fermenting. Or, rather, once again it has begun fermenting energetically, which is, I think, a fair bit weirder than “still.” I started this one beer on the 17th of November, which puts us at just over two weeks. That in itself isn’t quite so weird, but consider this: it pretty much stopped fermenting after about five days or so. I racked it to a carboy for secondary fermentation. There it stayed until it reached about 1.010, which was the gravity the last time I checked it. I …
General Update
Work: I am almost completely caught up on my grading. (The only things I haven’t graded are the reaction papers I was handed last night. I do, however, also need to tabulate participation scores for student discussions — their peers have ranked them; I think I can get a trust office assistant to do most of the data entry, though, which is nice.)”I am almost completely caught up on my grading” doesn’t sound impressive, I know, but usually at this point in the semester, I have a couple of huge piles to get through. I got a bunch done on …
Café au Stout
Brewed up another batch tonight, this one a nice coffee stout. Specific gravity ended up at 1.040 right after I mixed the wort with the water. May have actually put too much water in, not sure — the bucket I do primary ferments in now has a more-than-23-liter capacity, so I may be in for a surprise with the carboy. If that happens, I think I’ll keep the remainder in my second bucket, even though it’s usually best to dump it. (I’ll steep it in even more coffee and see what comes of it; if it fails, well, it was …
More on Beer-Making
Note, the title of this post could also be read as, “Moron Beer Making”… This weekend, I’ve already moved my wheat beer into secondary fermentation, but I’m also going to start primary fermentation for a second batch, which is — da-da-da-Daaaaaaaaaaa! — Coffee Stout! That is, a nice dark rich Stout with a hint of coffee flavoring. Just, you know, a hint. This is not the bizarre concoction I had one night out with a bunch of people organized by Roboseyo, at some little restaurant, where they made “coffee beer” by putting coffee into a glass of beer. That was …