Last night was a crazy fun long night of hittin' the bottle. I mean bottling two batches of beer, which took ~3 hours. My roommate and I bottled the Exodus Porter and Conked Out Oatmeal Stout. I decided to split the two batches into four and create four flavors.
Here is a list of what I did:
flavor = bottled with
Oatmeal Stout = corn sugar
Oatmeal Stout = molasses and licorice
Porter = corn sugar
Porter = molasses and licorice
I am very eager to see how they finish. As of now they both are very tasty, but the Stout w/molasses and licorice is "crazy good". In two weeks I will pour all four bottles side by side and compare/contrast. I brew small batches so 2 batches netted ~3 cases. Cheers!
5 comments:
That sounds really interesting! I'll be eager to find out how they turn out. I've thought about molasses before, but licorice could be really interesting!
Upon, first tasting the molasses/licorice version tasted very medicinal, but every taste after was very delicious. Although, I may have to cut back a tad on the next version, but we will see what it taste like after carbonation and aging.
Marcus...
Don't bottle all this! Keg it, man!
I think sometimes it takes time for things to mellow out. I added spruce extract to my Frozen Beard Winter Ale, and it tasted medicinal for about a month. Its starting to mellow out and I'm going to wait it out for awhile. Sometimes I think when you add an extract or something at bottling, you don't always expect the flavor to come out as strongly as it does...and thus the medicinal flavor.
Yes, I think you are right, aging is key. I will be aging them as well as the brown beer that had oak chips in it. The oak and hops are strong right now. I will open them every so often & provide tasting notes.
How is the Frozen Beard currently tasting?
Also, I do not currently own any kegs...:(
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