Big homebrew bottling day

[smokinghole]

You're looking at two cases of a 9% IPA with loads of citra hops. One each of the Grolsch box/bottles and DFH IBA box for both the stout and IPA.

Then there's the two cases of the 7% maple bacon stout. I used 24oz of grade B maple syrup in the fermentation. Then at bottling I added back some lactose sugar to return some sweetness the maple syrup took away due to it's near 100% fermentable sugars. Along with the lactose sugar I added 5oz by weight of my bacon vodka and .2oz by weight of hickory liquid smoke. Hopefully this thing tastes like breakfast!

Then there's the 10.5% Tripel. The tripel is mostly bottled in the visible bottles sitting out. The brown case on the right in the first picture are the regular crown capped belgian bottles that the likes of Wittekerke comes with. For two of the 750s and four of the 375s I added some Brettanomyces from a Russian River temptation bottle that I had saved. I used a pipette to dipense a set amount to each bottle with a double dose for the 750s. I will let those age for a year to see what effects the Brett has on the tripel.
:skew::skew::skew::skew::skew:

 

[L8A]

DAMN!!! You been busy!!

 

[W.B.]

My oh my! I like your spins on those beers, they sound delicious! Seems like you and Sam Calagione are kindred spirits.

 

[JRL]

Damn boy, sounds good. That's some nice work.

 

[PLUSH]

Very nice. I tried that spice cider you sent me the other night. Very good stuff.

 

[danthebugman]

Dude, really like to know how that maple bacon stout comes out...sounds freakin' delicious :drool:.

Dan

 

[veeref]

Wow dude! Breakfast in a bottle, freaking awesome!

I'm contemplating my next batch myself. I'm thinking another honeyweiss in time for spring. Got any suggestions?

 

[smokinghole]

I just brewed up a belgian saison with a real simple grain recipe using wyeast 3711 french saison. It was 5lbs pils, 3lbs vienna, and 2lbs wheat. I adjusted mash pH with acidulated malt. I bittered it to about 32ibus with what I had on hand, some stryian goldings, fuggles, tettanang, and last hop was citra.

That reminds me I need to go sanitize a mason jar and top crop some of this yeast!

 

[smokinghole]

Dude, really like to know how that maple bacon stout comes out...sounds freakin' delicious :drool:.

Dan

I'll let ya know in about three weeks how it came out. It had a great taste and aroma when I bottled it but carbonation always changes things.

 

[SkinsFanLarry]

Yeah, please keep us posted on the Maple Bacon Stout if you would Adam!

 

[TADD]

Nice. Have always thought about it.... But it is so much easier to buy them already bottled for me.... Good stuff!

 

[iCraig]

My god that all sounds f'ing delicious.. wow.

 

[rabbgp]

sounds great! you are making me thirsty and hungry at the same time!

 

[dpricenator]

ude, you have really taken home brewing to a new level. Your knowledge, passion and ability are inspiring. I will feel very inferior drinking my Natty Ice from tall Boy can tonight.

 

[smokinghole]

Well I'm drinking one of the very young maple bacon stouts right now. It has a very hidden smokey sweetness from the bacon vodka and hickory smoke. I think it's a damn fine stout. I'll bring it to the brewry to see if the more seasoned beer critics (the brewers) can pick it apart. I'm happy about the result though.

 

[Jwrussell]

Wow. I love stouts and that just sounds amazing!!!!

 

[torin]

Sounds good, I love the maple bacon coffee stout brewed here in south fl by Funky Buddha.

 

[NCost]

Very nice.

I gave up bottling long ago, I use mini kegs now.

 

[smokinghole]

Thing is that with some of the Belgians I make and plan to make bottling is a necessity. Although kegs can take the pressure it's not effective to keep beer at much over 3volumes. You have to drop the pressure to serve and then turn it back up to keep it carbonated properly. Bottles does the job and the C02 is free!

 

[cmhicksusmc]

WOW! Looks like I still got alot to learn...BACON my goodness why didnt think of that:hanghead:

Keep it up and the craft alive!