Quote:
Originally Posted by FensterBos
I'm currently bottle conditioning a chocolate-coffee stout and a holiday ale that needs a testing. Currently my primary has an IPA fermenting. I can't say I have a favorite right now, but I think it is ales.
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Are you AG, PM or extract brewing? I'm still in the extract phase (have brew #3 in primary, looking to rack it to secondary this weekend and start a new brew)... I'm thinking that in a few more batches, I'll be ready to try some partial mash, and then make some all grain batches within a year or two (if it takes me that long)... I want to at least be able to use all three methods.
What specialty grains did you use in the chocolate-coffee stout? Any other flavor elements? Any other details would be helpful too. I'm going to assume that it came out as you wanted, since you've bottled it (or close enough to pass muster)...
I'd be interested in trying what you have in bottles. I have an amber ale as well as a honey porter bottle conditioning right now (coming to the end of week 2 in bottles)... I'm hoping to have better head on them once carbonation/conditioning is complete. I might have carbonated them too light though (was going for the lower end of the range on the porter, more middle of the range for the ale)... I used honey for priming, so it might take it a little longer to do it's thing. I did have the bottles in the kitchen (where it's ranging from the low to mid 60's right now)... I moved them into the living room, where it's typically in the upper 60's to low 70's most of the day (especially when I fire up my computer)...
Shoot me a PM if you want to communicate more freely (and faster) than posting on these boards...