See here: http://www.poliblogger.com/?p=15284
October 5, 2011
January 8, 2011
now, for two weeks in primary, and 4 weeks in secondary, then a couple more months in bottles. Patience will be rewarded.
http://www.northernbrewer.com/brewing/recipe-kits/extract-kits/extract-ale-kits/big-honkin-stout-extract-kit.html
January 3, 2011
The oak notes didn’t come out as much as I’d hoped they would. Next time, may add more oak chips, depending on how it tastes after it sits in the bottles awhile.
November 22, 2010
Kegged 3 gallons and bottled 20 12-oz bottles. Should be drinkable in 2 weeks. Still holding off on bottling the bourbon barrel porter.
November 12, 2010
5 gallon batch of Northern Brewer recipe for The Innkeeper ale in primary yesterday. Bubbling nicely. In a week or two, will keg 3 gallons and bottle the rest. Should be on tap by mid-December.
This weekend, I may bottle the bourbon barrel porter that’s been in secondary for about a month or so. It’ll be aging in the bottles for awhile, methinks.
December 21, 2009
Kegged/bottled stout, and brewed a hoppy pale (“Tongue Splitter” from Northern Brewer), which includes dry-hopping. OG for the pale was 1.045. Forget to get the gravity for the stout, but it tasted nice and dry. Should be ready for quaffing in a couple of weeks.
Also, Friday, I tried a small bottle of barleywine. Totally flat, and flavor’s not there yet. Not horrid, and definitely packs a wicked kick, but needs more time. Hopefully it will carbonate and mellow.
November 30, 2009
Bottled barleywine tonight, and moved stout I brewed two weeks back to the secondary. Added champagne yeast to barleywine before bottling. Gravity of barleywine was 1.031 or so. Then cleaned carboy and refilled w/ stout, adding the dregs of the barleywine left over from bottling. Champagne yeast might have some impact, hmm.
realized I forgot to add priming sugar to bottles of barleywine, so I’m having to go back and re-cap them after dropping a spoonful of sugar in each. [sigh]
August 25, 2009
Added 1/2 packet of champagne yeast and also yeast nutrient. Secondary now in dark closet in basement.
Shall leave it there for some time….
August 17, 2009
Sometime during the night the brew blew the lid and the krausen came bubbling out the fermenter. Moved it to the sink — when I left for work this morning, it was still fermenting at such a pace that I couldn’t re-seal the fermenter without it bubbling out the airlock, so left it cracked. Hopefully it won’t get contaminated.
August 16, 2009
Started w/ Windriver Brewing Co. “Sleepy Time Barleywine” kit, and added about 1/2 lb of light DME, 1/2 cup of brown sugar, a dash of molasses, and pureed 14 oz of California Golden raisins and added at the last 5 minutes of boil. Had too much liquid, so I ended up using a second, smaller pot for the excess.
Gravity was a bit over 1.100.
Added one brewer’s yeast, and 1/2 packet of champagne yeast.
