Well, I can never be accused of not listing to my wife. Now if I was only half as good as she was at things…
By request, a stout was built. Oats. Honey. Turn it into liquid. Make it dark and make it yummy. Here’s to making it through the bitter Virginia winter where school closes when it dips below 30. Pathetic. Our Minnesota blood is still boiling at these temperatures. Anyways, I digress.
The beer is finished and now, with a proper label, it can be enjoyed. Cheers!
36 SRM, 59 IBU, 6.1% ABV
The stout finished up (totally unrelated to our planned holiday travels) today and was jammed into a keg. Instead of force carbing it this time around I opted to prime the keg. I’ve done a few of each now and I think I like the results of the latter method.
The final concoction has two-row, chocolate, Munich, Crystal 60L, black, and oats…. and HONEY! Think of it like a black liquid honey oatmeal raisin cookie without the raisins. Or maybe like Honey Nut Cheerios without the nuts and milk. Here’s the the first pour in the new year!
Diplopia. Look it up kids. While you’re at it look up Foreigner.
This stout will be my first crack at secondary fermentation. Since no bad experiment holds all variables constant, I made sure to dry hop the secondary as well. What the heck right?
I smashed my test tube by accident (not beer related actually) so who knows what the alcohol actually will be. If all goes according to plan this stout should be too dark and too much alcohol to be a stout but that’s the point. Whirly Bird was hoping to drop off something that would warm the soul on a cold winter day.
Look! In the distance… I can see something… something dark and stormy lookin’
No better way to ring in the Thanksgiving holiday with a bunch of ho-made (wink) pretzels, some beer cheese dip, a glass of Novemberfest, and another 5 gallons of the good stuff. In these busy, tumultuous times remember beer is not the answer. Beer? is the question and the answer is “yes.”
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 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 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.