Thursday, April 28, 2011

Milk Stout Started

This originally started as a Northern Brewer Dry Irish Stout kit and I added 1 pound of Lactose to sweeten it up. I just hope that one pound of sugar will be enough to get that sweet dessert style beer I'm hoping for.
The strong smell of coffee with a small touch of bitterness coming through from the hops filled the room during the whole boil. The wort was pitch black and had a gravity of 1.052 when the Wyeast 1056 American Ale smack pack was pitched. Within hours it was bubbling away.

-Northern Brewer Dry Irish Stout Kit
-Wyeast 1056 American Ale Yeast
-1 Lb of Lactose Sugar

This brewing session cemented the fact that I need a wort chiller before the next brew session, the old ice bath in the sink is not working well enough. I will probably DIY the wort chiller and save some money hopefully.

Sunday, April 17, 2011

Bottled and Kegged the Amber Ale

I tapped one of the mini kegs of American Amber Ale. I split the 5 gallon batch between two mini kegs and bottles. So at this point its been carbonating with priming sugar for a week and then force carbonated over night. It was a Brewers Best brand kit.
It poured a dark amber color and a small tan head that diminished after a couple minutes. The ale has a nice mild aroma with the hops really coming through more than anything else. Mouthfeel is thinner than I'd like and is on the bitter side with no real strong malt taste coming through. But the beer is definitely young at this point and I'm excited to see how it matures. Hopefully the malt will come through as it gets older and the bitterness will diminish.