Licorice Stout - bottling day

 

Finally got the licorice stout bottled. We purposely diluted it down to below 8% as it just tastes better and bottle conditions at slightly lower gravities. It ended up at 7.7% ABV which is quite respectable and will keep well. Beers are sometimes matured for a couple of weeks. I believe that an ale is classed as an old ale when it has been matured for around 4 weeks. This was matured for 7 weeks so hence the term 'Vintage' coined by Sara.=

 Labels by Sara and Emily

 

We sterilized 60 bottles as weren't sure how many would be needed after diluting the stout - our biggest ever bottle tree.

Really looking forward to it, the taste is very rich but smooth and not too roasty with the licorice root and chocolate malt. The bottles will rest in the utility room for a week for conditioning and then go in the garage which is cool and dark. It should be ready to go around mid December.

Raisin and Maple Dubbel - Tasting Day

Was very excited about tasting the Raisin and Maple Dubbel and it is superb. Goes very well with chocolate cake. Rich, smooth and chocolatey.

I think though that there is an optimum gravity for beers and once the ABV gets above 8% there is a law of diminishing returns. Although lovely beer, the stronger beer doesn't carbonate as well and is not quite as refreshing.I'm going to make the maximum strength around 8% in future.If the beer is ending up stronger than 8%, I'll dilute it down a little to 8%. The licorice stout is looking much higher than 8% so I'll have to adjust with cooled boiled water. The higher gravity beers certainly keep better, are tastier and are much safer resisting contamination though so I'll be keeping the ABV higher than 6/7% generally.

Romanesco Broccoli - harvesting

Tried the Romaneso Broccoli today. It's lovely, creamy and nutty. I've not grown it before. Apparently it's closely related to cauliflower. I steamed it like broccoli with the sunday roast. Will definitely be growing more next year

Port-Oak aged Porter - Oak chip addition

I had a taste of the port around the oak chips before putting them into the porter; it wasn't too good really, very high in tannin. I added the chips to the porter demijohn, those that would fit through the neck anyway, which was around 2/3. Must bash them up smaller next time.

 

 The top of the beer quickly became quite murky, like an oil slick. Hope everything is ok with it. I gave it a shake and topped it up with cooled boiled water. It's in the garage now for a month. We'll bottle it at the start of December, ready for Christmas.