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Old 12-14-2005, 08:08 PM   #1
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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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.
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Old 12-15-2005, 01:36 AM   #2
sudsmonkey
 
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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.
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Old 12-16-2005, 05:57 PM   #3
casebrew
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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.

 
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Old 12-18-2005, 01:30 AM   #4
homebrewer_99
 
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...only time will tell...
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Old 12-18-2005, 03:13 AM   #5
david_42
 
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Hard to bottle condition something that's been in the fermenter for four days.
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Old 12-19-2005, 12:48 AM   #6
brackbrew
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Quote:
Originally Posted by david_42
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
You're a brave man...leaving your brew equipment to anyone in your will?! Haha, j/k.

 
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