After a week of primary fermentation and 21 days of dry hopping (Citra). This beers ready for it’s 12oz home; 54 bottles of goodness (hopefully) are quietly making bubbles and should be ready to drink in two weeks. Looks like a 15ish SRM and ABV measures around 4.6; the latter of which is slightly lower than expected but probably due to the low OG not the FG. First tastes coming soon.
Author Archives: Brewmaster
Rye’s in the future
God, has it been that long? Last beer put out was Whirly Bird’s Suspicious Stout. The final bottle of that brew is long gone. The boiler has once again been lit and another batch is on the way. This particular beer is to be a Rye-PA of sorts. Due to a lapse in memory (thought I didn’t have a false bottom but I did) this batch was a partial grain. Last time I swear.
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- RPA Grain Bill
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- RPA Partial Mash
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- Partagas goodness
Mix of malted rye, caramel 80, and chocolate for the grain plus a whole lot of rye LME. Throw in a fair amount of hops and some WLP001 and you’ll get yourself a beer in a few weeks. That is of course if you enjoy a cigar during the process.
Suspicious Stout lives
Suspiciously not stout-like in appearance but mighty tasty nonetheless. All the stats listed remain (62 IBU, 4.9% ABV, 23 SRM) but now the beer has bubbles, it’s cold, and lives in a fridge. Suspicious Stout says hello to your mouth with chocolate, caramel, just the right amount of oatmeal, and the spicy/sweet hint of toasted fenugreek. Nugget and Fuggles bring the IBU. The stout is a little on the light side (23 SRM) and has the mouth-feel of more of a brown ale than a true stout but overall the Brewer and the regulars here at Whirly Bird Brewing didn’t complain much.
The Stout Gets Bubbles
The new stout from Whirly Bird has got some alcohol in it and is now growing bubbles in its new 12oz homes. The yeast finished primary fermentation on Saturday and we stuck it in 48x12oz bottles. This is the second time we’ve added priming sugar as a batch instead of individually to each bottle so hopefully we have the same, consistent carbonation that we had last time.
Full details to follow on the beer once the finished product makes it into my belly but as of now it’s looking like an atypical 23 SRM, 62 IBU, 4.9% ABV stout of sorts. Initial taste from the carboy on bottling day seem promising.
Stout Inbound
Stout is on the way at Whirly Bird. The name is still being kept under wraps (or hasn’t been decided yet) but the liquid is getting transformed by some Irish Ale yeast (WLP004) as I write this.
Hello World!
Welcome to the home of the Whirly Bird Brewing Company. It isn’t much but at least it’s home. Since there is no better way to make your entry into the digital world than with a good old fashioned “Hello world!” that is the way this post will forever be recorded.
Check back to see our list of beers, our current projects, and our vision for the future of beer at Whirly Bird.