Noise emanates from the mystery closet again. With the blowoff tube steadily pushing CO2 out and the cat unable to avert his aloof gaze from the door, the sophomore batch from Bad Town Brew Works is rolling toward consumption.
I went with an oatmeal stout this time. Reports that I will infuse it with three pounds of fresh blueberries during the secondary fermentation could not be confirmed at press time.
Working with actual grains for the first time change the complexion of the process. For all the different malts at work, four ounces of toasted flaked oats changes everything. This stout takes 8 pounds of dried malt extract, a huge proportion. These gallons could have been a strong export stout, but one small addition amplifies the flavor.
The recipe says to wait at least three months before drinking this one. With my fervor for fermented beverages somewhat diminished and the expected 8 percent alcohol by volume we expected for this oatmeal stout, it holds a decent chance of appearing around the holidays.
But for now, I only have bubbles in a glass jar from five gallons of undrinkable, night-black sludge.
So I can only turn out the lights, and let the hungry yeast have its way with the stout.
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