Sunday, October 31, 2004
Porter or stout? Which is it? I'm calling this one a porter, but it should probably be called a stout, at least based on the color, which is quite black at this point. Fermentation for this one was a bit on the warm side at 72-73 deg. F. The wort was really actively fermenting for the first three days and some of the liquid bubbled up through the airlock. The krausen seemed to fall after about five days (hard to see through the plastic bucket), but I didn't peek under the lid of the bucket until the seventh day and at that time the krausen had fallen completely. My finishing gravity seemed a little high, so I cut back on the priming sugar to avoid exploding bottles. I filled six quarts, eight pints and 19 12-ounce bottles. The pints and quarts are plastic, while the 12-ounce bottles are glass. This batch seems to have more cherry flavor than the least cherry beer (stout) that I made almost a year ago. I omitted roasted barley, too, which resulted in a lack of coffee flavors. The flavors in this beer (so far) are more of chocolate malt and caramel malt. I can't wait to try it in a few weeks!
Thursday, October 28, 2004
On Sunday I brewed up a batch of Cherry Porter using pasteurized pure tart cherry juice from Michigan. I've brewed with this juice before, only last time it was in a stout. I used dry yeast (gasp!) for this one and took off like a rocket. Tomorrow is Thursday and I think most of the fermentation will probably be done. It was a very active fermentation that shot fermenting beer through the airlock and gunked things up. I'll probably check the gravity this weekend. Maybe I'll get lucky and be able to bottle a week after brew day.