Saturday, March 22, 2008


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!


The Bearded Brewer said...

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!

marcus said...

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.

Brad said...


Don't bottle all this! Keg it, man!

The Bearded Brewer said...

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.

marcus said...

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...:(