cheezydemon3

Recipes 

Welllllll........

Having just come fomr bottling, Batch size DID NOT MATTER. A few extra bottles, A few Less, So what, Right?

Brewed up a Winner. My Caramel Amber with a hint of roasted. BMC, Beer snob, family, it doesn't matter. everyone loves it. Great beer.......

8 lbs 2 row
1 lb crystal 60
1 lb crystal 40
columbus 30 min.

1/4 WL Irish ale cake

BUT....Keg would only hold 80% of the Stout that I had fermented and had ready to go, and I needed the yeast and fermenter.

(hold opinions on cake re-usage and sanitization, I pitch 1/4 of the yeast cake and got 19 batches out of my last yeast)

I decanted the rest of the stout (and a good bit of active yeast) into a clean fermenter, and rinsed the first fermenter with a little sanitized water to remove trub and most of the yeast (leaving just enough for my next brew).

After a little pondering, I reduced my wort down by another gallon, and pitched that (cooled) on the 1 gallon of stout.

The amount of yeast transferred with the stout (it was the bottom 1 gallon), coupled with the possibility of aeration, also not wanting 1 gallon of stout to tie up a fermenter and worry about later, and thinking that MAYBE, just maybe, this beer would be the winter nectar of all time, caused me to seal up the fermenter with just yeast for this weekend, and blend the 2.

I LOVE to experiment, even though I will never be able to re-create this brew.

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