{"id":39,"date":"2009-07-01T16:28:57","date_gmt":"2009-07-01T21:28:57","guid":{"rendered":"http:\/\/blog.bitsofgenius.com\/?page_id=39"},"modified":"2009-12-19T11:12:32","modified_gmt":"2009-12-19T16:12:32","slug":"batch-10-09-dry-stout","status":"publish","type":"page","link":"https:\/\/blog.bitsofgenius.com\/?page_id=39","title":{"rendered":"Batch #13-09: Dry Stout"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n
Style<\/td>\nDry Stout<\/td>\n<\/tr>\n
Ingredients<\/td>\nView Here<\/a><\/td>\n<\/tr>\n
Brewing Date:<\/td>\nMonday, November 9, 2009<\/td>\n<\/tr>\n
Primary Fermentation:<\/td>\nMonday, November 9, 2009<\/td>\n<\/tr>\n
Original Gravity:<\/td>\n1.046<\/td>\n<\/tr>\n
Secondary Fermentation:<\/td>\nn\/a<\/td>\n<\/tr>\n
Bottling Date:<\/td>\nSunday, November 15, 2009<\/td>\n<\/tr>\n
Final Gravity:<\/td>\n1.022<\/td>\n<\/tr>\n
Release Date:<\/td>\nWednesday, December 18, 2009<\/td>\n<\/tr>\n
Alcohol by volume:<\/td>\n3.7%<\/td>\n<\/tr>\n
Brand:<\/strong><\/td>\nMaster-Yeast Theatre<\/strong><\/td>\n<\/tr>\n
Release Name:<\/strong><\/td>\nA Few Stout Men<\/strong><\/td>\n<\/tr>\n<\/table>\n

Summary: This will be the third batch made from raw ingredients, and the final batch released this year. It is scheduled for release just before Christmas.<\/p>\n

08 Nov @ 10:15PM :: Created the yeast starter.\u00a0 After taking the Wyeast out of the fridge, I waited one hour to allow the package to reach room temperature, before the “whack” to release the nutrient.\u00a0 Within 2 hours after that, the package inflated to almost stretching.\u00a0 It is now in the flask with 5oz of malt extract.<\/p>\n

09 Nov @ 9:00PM :: This was a simple brew, compared to the pumpkin ale.\u00a0 Mashed the grains for 1 hour.\u00a0 The sparge required some strain-a-little, sparge-a-little cycles, but was about 1.5 colanders full versus about 2.5 for the pumpkin ale.\u00a0 I think I may need a larger colander than what I have, but it suffices for now.<\/p>\n

The wort is black, with red hues on the edges when pouring.\u00a0 The 1 hour brew produced really wonderful aromas.\u00a0 Cooled the mash in an ice bath for 20 minutes, which dropped the temperature to only 140F.\u00a0 This time, I had three gallons of ice cold water (3 hours in the freezer) which I added to the wort to quickly get the temperature under 90F degrees.\u00a0 The temperature immediately dropped to 80F after adding the 3 gallons of water.\u00a0 Adding near-frozen ice water is definitely the way to go. Took a hydrometer reading, then pitched the yeast from the starter flask, which appeared to be coming out of the lag phase.\u00a0 I sealed the bucket, and put it next to the bucket with pumpkin ale.<\/p>\n

10 Nov @ 7:30 AM :: there is pressure building against the airlock, but no bubbling yet.<\/p>\n

11 Nov @ 7:00 PM :: there are good bubbling bursts coming out at 3 seconds intervals.<\/p>\n

13 Nov @ 7:00 PM :: the yeast is fully engaged.\u00a0 Strong bubbling bursts occurring at 1 to 1.5 second intervals.<\/p>\n

14 Nov @ 6:00 PM :: The bubbling cycle is now just over 1 minute.\u00a0 Took a hyrometer reading.<\/p>\n

15 Nov @ 7:00 PM :: The hydrometer reading is stable.\u00a0 Bottled the beer.\u00a0 Produced 53 12oz bottles, and one 34oz Ikea snap-lock bottle.\u00a0 This beer has a wonderful aroma, even prior to conditioning.\u00a0 I can’t wait to try the final product.<\/p>\n

24 Nov @ 8:00 PM :: 9 days into conditioning, so it’s time to try a bottle.\u00a0 The pour made a good head in the glass: about an inch and a half… and a thick, really smooth head at that.\u00a0 The taste?\u00a0 Even if you just “like” Guiness Extra Stout… AWESOME.\u00a0 This one had my vote for best batch of the year, but I admit I am partial to stouts and dark beers.\u00a0 The only problem with this batch will be keeping my hands off of it until the release day.\u00a0 \ud83d\ude09<\/p>\n

18 Dec :: I received very good feedback on this beer.\u00a0 I will need to determine why some of the bottles are not maintaining a strong seal when capped, since about half of the bottles were generating very little head.\u00a0 I hope it is as simple as cleaning up a build up on the rim of the bottle where the cap makes contact.\u00a0 We will see.<\/p>\n","protected":false},"excerpt":{"rendered":"

Style Dry Stout Ingredients View Here Brewing Date: Monday, November 9, 2009 Primary Fermentation: Monday, November 9, 2009 Original Gravity: 1.046 Secondary Fermentation: n\/a Bottling Date: Sunday, November 15, 2009 Final Gravity: 1.022 Release Date: Wednesday, December 18, 2009 Alcohol by volume: 3.7% Brand: Master-Yeast Theatre Release Name: A Few Stout Men Summary: This will […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":19,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-39","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/39","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39"}],"version-history":[{"count":0,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/39\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/19"}],"wp:attachment":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}