Beer: Racking the Cream Stout
Sat Oct 15 2005 22:46 MDT #So today I racked the cream stout to the 5 gallon carboy. Which is to say I siphoned it from the 6 gallon bucket it went through primary (read really active) fermentation into a small carboy with less air and less junk (dead yeast, hops and other organic material that settled out) for it to do it's secondary fermentation. I'll bottle the stout after about 3 weeks. Hopefully it will mellow out in this time, as the sample I tried - was beyond being obviously flat (the bottle fermentation give it the carbonation), watery, alcoholic and strongly flavored. IE not well balanced -- but conditioning should help.
I'm hoping to bottle the IPA this week -- it's been in secondary fermentation in it's original carboy for over a week, so should have had enough, if not an ideal amount of, conditioning. And if I get it bottled soon, Brooke and Jamie can try it out when they visit in just over a week from today. Which would rock as all this gear was part of a joint B-Day present by my Mum and Brooke.
In an effort to bottle it this week, I cleaned my 30 some odd beer bottles today -- in an effort that took near 2 hours. What I learned: Santa Fe Brewing Company' labels are EVIL and Paulaner's labels are very very easy to remove. And I should clean my bottles as I go .....
:)
