Quarts of Chaos and Ancient Mysteries

Yesterday, Tom (the pizza guy) and I brewed up the two cans of old "Spring Mountain" pre-hopped extract (one light, one dark). Since it was six years old , we steeped 8 oz. of chocolate and 8 oz. of Victory @ 150F first to freshen it up. We then stirred in the two cans of extract and brought it to a boil. 1 oz. of Fuggles for 30 minutes, 1 oz. for 15 minutes.

A new packet of Noghttingham.

22L @ OG 1.048 We added too much makeup water, as I had forgotted Tom's fermenter was marked in liters not quarts.

Bittering? Who knows. The extracts had both hop extract and hop pellets in them.

Dark, bitter, roasty.
Call it a stout.

I'm off to see if it's working yet and have some pizza.

You mean " Lucky Tom" the pizza man ? Bet it'll come out fine. Worst that'll happen is that you'll have to drink it.

Too dark, too hoppy? Let it bottle condition longer. Every batch I've made got better with a few weeks of aging, but by then I was down to the last bottle. I have to make it more frequently, so I have some aging in the cellar.

...only time will tell...

Hard to bottle condition something that's been in the fermenter for four days.

david_42 said:

Yesterday, Tom (the pizza guy) and I brewed up the two cans of old "Spring Mountain" pre-hopped extract (one light, one dark). Since it was six years old

Click to expand...

You're a brave man...leaving your brew equipment to anyone in your will?! Haha, j/k.