Added beer finings to 125ml of lukewarm water and mixed into Stout. Should be ready for bottling in two days. Brainwave: If I used less water (topped it up to 20L instead of 23), would it be more concentrated? Would it even taste good? (Author's note: to answer my own question, yes and kinda, but for all intents and purposes, it's easier just to bump up the grain bill on the front end. Needless to say at this stage in the game, I was quite a ways from knowing what a 'grain bill' was or why the hell I should care.)
I don't know exactly what I want to do for the next brew, but I'd like to give the all-grain (by which I meant partial mash!) a go. Some stuff I'll need to get...
- Thermomater
- Strainer
- Big-ass soup pot
At this stage, I'd settled on naming my Irish Stout 'Lilphynott.' As if you can't tell, it's an Gaelic-sounding spoonerism of "Phil Lynott', who was without a doubt the finest Black Irishman to ever sing and play bass in a late-seventies to early eighties hard rock band. If anyone deserves a Stout named after him, it's Phil Lynott.
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