Blesseds Big Stout

[WishboneBrewery]

Just pass me a spoon please Lemon Meringue (I'm all impressed right now as I just spelt Meringue right first time)

[booldawg]

Well it escaped again last night. Sick of it now, I just want this thing to ferment sensibley.

This is only the second time I have had a yeast explosion, the first was with a stout too.

Those dark malts seem to be the culprit! Paler brew dont ferment quite so mad.

[simple one]

This thing hasn't stopped bubbling since day one. It now has the apperance of a frothy cappachiono(?) with choclate sprinkles. Ok I should get my spoon in there and get the crud of the yeast head/foam but its the third tme I have done this and I don't want to tempt fate and ruin what is shaping up to be an interesting Stout.

[Barley Water]

Naw, the big krausen is a combination of a healthy yeast and high gravity wort. If you think that is a lot, start messing around with WLP300, that stuff blows out of the fermenter every single time (and I usually underpitch on purpose when making wheat beers). I have a little pool a couple of inches deep in the bottom of my fermenting refigerator due to yeast gone wild that I am just to damn lazy to clean up.

[simple one]

Damn, Damn, Damn. This has stopped at 1.020/1.019. With the sugar in this I wanted, and thought, this had every chance to get down to around 1.015. Roused it a little haphazardly today... if it doesn't drop a few points more by tomorrow lunch time its going in to the keg. And in to a few bottles.

This will be the first time I don't prime the bottles, will I have to wait a couple of months for it to be carbonated?

Yes, it tastes great, and will only improve with a few more weeks left alone. But I wanted it a bit more kick, like a foreign extra stout. Maybe I should have upped the grain and sugar and used two packets of yeast. Lesson learned.... Bloody Nottingham! (bad workman blaming his yeasts!)

Pictures of pint to follow in the near future!

[simple one]

Good, good, good! Dropped to 1.016 with a little rousing..... Its off in to the keg today.

[simple one]

Well, all kegged and bottled up. Off now to do my labels and a beer mat. Proper inspection in the trial jar gave me 1.017, which I can forgive for one packet.

I have now made my peace with nottingham, as this is a very smooth and clear (as a stout can be) pint already! I think from now on, when kegging pale ales this will be the choice yeast. SO5 for bottled pale ales. SO4 for anything more colourful.

I'll visit liquid yeasts too, but its always nice to have some dry packets in the freezer for those spontaneous brew days.

[garwatts]

Jeeeeeeez. Do you work for Mr Whippy?

[simple one]

Yes garwatts, they were a stressfull couple of days. The airlock was full of stout, foam everywhere. I was half skimming and half digging the stuff out for my life. Always with stouts!

[simple one]

Turned out nice with a nice thick moutfeel and a cigar taste! Lovely.

Wouldn't be able to tell that has been bittered by cascades.