Wanted to give everyone an update on the Bootlegger Irish Stout.... today has been two weeks since I brewed it and put it in the fermenter....the yeast have had a kick ass party the last few weeks and fermentation has now ceased and it was time to bottle. Here are a few pics of "Bottling Day." The Bootlegger Irish Stout will need 3 more weeks of bottling conditioning and will be ready to enjoy. It was brewed with 64oz of Hopped Dark Malt Extract, 2lbs Dark Dried Malt Extract, 6oz Crystal Grain, 4oz Roast Barley Grain, 2oz Hop Pellets, Ale Yeast, and Priming Sugar for bottling.
BigDave (a.k.a. "DeerSlayer") stopped by just in time to taste a sample of this full bodied black stout, with expressive hop bitterness and a sweet burnt-malt aftertaste....Delicious goodness i might say, .....just wait til' 3weeks from now, give it time to bottle condition and my oh my, make ya' slap ya' momma. I only have a 5-gallon fermentor so i was only able to get about 2.5 cases out of it.
The big gallon growler on the right is an I.P.A that Bootlegger brewed a few months ago.
Why does it have to sit in the bottle for 3 weeks?
ReplyDeleteI guess Tuesday is still Brewsday.
ReplyDelete