I’ve sort of been playing around with home brewing for a while now, but prior to this month had only officially made two different beers; an Irish stout and an imperial porter. Both turned out pretty well actually, but due to my laziness and hate of bottling I took my time brewing my next batches. After a lot of “encouragement” from various people I finally decided to work on the idea I came up with about two months ago. I took my Irish stout and tried my hand at adding other flavors to it. After two weeks in the primary bucket I moved it to a carboy and added some medium-toasted oak chips that I had been soaking in Bakon Vodka and added some cacao nibs as well. The theory being that the toasted oak will add some hints of caramel and vanilla while the vodka will add some smoke/slight salt and of course the cacao nibs will add some chocolate. I plan on letting it sit there for about a month while taking a taste after maybe two weeks to see if I should maybe add a little more of either ingredient.
The one I made yesterday however is a cream stout. I love milk/cream stouts, but I don’t see them that often for some reason. Maybe people just don’t like the sweetness of them, but I think they’re great. Since the other one has to sit for a while I figured I’d make another that should be ready for bottling in two weeks.
Cream Stout:
Great day for brewing!
Cream Stout & the “Experiment” down in the basement:
The Cream Stout and the "Experiment"
