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.