Thursday, March 29, 2012
Porter carbonated and other updates
The Porter is finally carbonated!
The kit said it would take roughly 2 weeks to carbonate, yet it took nearly 4. I have read about darker beers and lagers taking more time to reach the appropriate carbonation levels, so that appears to be true.
The taste is excellent. I would compare it to Yeungling Porter, although the spices and hint of chocolate remind me of Sam Adam's Holiday Porter. So needless to say, I am very pleased. I think I'm going to try to make a reduction out of this for some brisket or for a steak marinade...
Wine / Bar Cupboard??
This cat condo, I mean TV stand, was acquired for free. A friend was moving and had no room for it so I am going to convert it. There is an adjustable shelf inside the cupboard portion, so that gives me a few options. I am thinking about creating a wine rack in the bottom portion and perhaps a mini bar cupboard/stand in the upper portions. I can attach a bottle opener and a towel rack and maybe do some other things. I may sand and stain it as well.
Any suggestions would be appreciated.
Chocolate mint tea champagne (lol)
I finished off my experimental chocolate mint tea champagne. It was carbonated very very well and would foam like a freshly opened champagne bottle unless it was kept chilled. I think I need to use a little less yeast if I do it again, or perhaps rack it one more time to keep the yeast flavor down, even though champagne yeast is pretty mild.
I will definitely make some of this again. I just need to score some fresh mint and dry it out.
My planned brewing list:
Chianti -kit is here, just looking for some spare time
Limecello -almost out, and is too good not to always have it in-stock
Smash -I nearly finished off my Smash on St. Patrick's day, so I need to get more of that brewing soon because it takes at least 7 weeks before it is drinkable and about another 4 before a normal man can handle it