I bottled Big Dark Stout on 12/20/13 and I know I tried it sometime in the past, but I can’t find my notes at the moment. I do recall that I thought it had a sourness that I did not expect or like. I brewed this beer with grain and malt that was given to me…it was probably two years old but still sealed. I milled the grain (well, I cracked it up in a food processor) and everything looked pretty good. I figured the worst case scenario would be a second tier beer. So, it’s been about 5 weeks in the bottles now and I feel like the fruitiness has passed. I’m not sure how to describe it now…”meh” comes to mind. But it has improved. Decent head, nondescript aroma, good color. With more bottle time, it might make it just past “meh” to “hmmm”. In looking back through my notes, I did find that I used a half a vanilla bean in primary fermentation (this was a half batch of beer)…that might be the fruity flavor that has mellowed. Next time I use vanilla, I will probably either use it in the last 10 minutes of the boil or wait until secondary to add it. I’ll research more and get a consensus of when is best. I believe I was hoping it might help elevate this 2nd tier beer to something a little better than that…and it may yet succeed. Let’s see what another month does for it. By the way, I had also forgotten that this brew was one I had trouble getting a good OG reading on, but my best guess was that the beer was going to be in the 7.75 to 8% ABV range. So…22 ounces later…wee!
After a couple of days, I’m back! There’s still some bubbling going on in the Big Dark stout and the Pineapple Tinker melomel.
The pineapple still has a reduced fruit bits layer on the top, so I am going to give it a little more time before I make the decision to rack it. The stout, on the other hand, has slowed a bit more, so I decided to rack it to carboys for a secondary/clearing period.
I sanitized all my supplies and started racking. I filled two 1 gallon carboys and about half of a 1/2 gallon carboy.
I started to get a bit of lees in the bottling tube, so I stopped. The bottling bucket was pretty well-drained. I did rack a ounce or so into a little tasting glass.
The color is deep, living up to the name Big Dark! The aroma is malty and the flavor is a little sweet and malty up front with a little bitterness making a comeback. I think this batch shows promise! The current SG is 1.022 @70F. The digital thermometer reads 71F, but it’s a probe, not air, thermometer. It reads the beer temp at 74F. All my readings to this point have been based on the air temp., as registered by the house thermostat though, so that’s what I’m going with, for consistency.
So, 1.022 adjusted to hydrometer calibration is 1.023. Now, I had some issues with getting the OG on this batch. The figure I’m going to go with is the 1.112 I got when I checked it the day after I brewed it. If that’s accurate, the current ABV is 11.68%…wow! I didn’t get an alcohol burn from the sample I tasted, but I guess it’s possible. The recipe projection called for an OG of 1.07 ish and the ABV would be in the 6-1/2 to 7% range. I’ll just have to drink one and see the effects to know which number is closer!
11:00 pm Stuck the tester bottle of my cider batch #4 in the fridge earlier. It has been opened a few times and has served its purpose. I imagine it won’t build pressure equal to the capped bottles anymore. So I popped the top and there is still just a tiny bit of carbonation, but the color is a beautiful golden, the flavor is good and the sweetness level is great, but not overly sweet.
I’ll have to open a regular bottle in the near future to check their carb level and decide if they need to be pasteurized. So far, it’s not looking like it, but I’m happy with the cider as it is. It will absolutely be consumed!
Looks like the Big Dark Stout is beginning to slow…I counted 78 between bubbles, but it still kind of “perks” when it does off. It lets out about 3 or 4 bubbles in rapid succession and then nothing for over a minute. It probably still needs a couple more days in primary.
The Pineapple Tinker is bubbling at about 10 second intervals and appears to no longer have a pronounced third layer on the bottom and shows signs of beginning to clear.
The layer of blended pineapple bits is thick at the top. I guess when I rack the juice, I’ll be penetrating the top layer and siphoning from the bottom…while the top layer descends. Hmmm…that’ll be different. (Unless the top layer falls out before time to rack…never done pineapple before, so I don’t really know the behaviors.)
3:00 pm Is it my imagination or is the pineapple layer getting smaller? The yeast might actually be breaking it down?
Still getting a bubble about every 10 seconds. Surprisingly, the Big Dark Stout airlock is going off at about every 10 to 12 seconds again, but it isn’t perking like it had been; just a single bubble at a time.