View attachment 709383I brewed this beer on the 27th and it’s still fermenting away (about two bubble per minute). The krausen has dropped but who doesn’t like to see a good fermentation picture? I was aiming for an OG of 1.092 but only got to 1.084. I think I know why after thinking about it for a few days. I decided to only mash the dark grain for 30 minutes instead of the full 60 minutes. Maybe I’m wrong but I’m chalking it up to that given if I’m off it’s usually only by three points or less. This is the first time doing a stout and using dark grains but it was recommended by a good friend and brewer who recommended I try it that way.
Anyhow, sometime this month I’ll rack it off the yeast cake into a keg with some bourbon soaked oak chips and vanilla beans and let it age. I’m debating if I should add the coffee beans too or wait on them. Can you age beer on coffee beans too long? Hmmm I’ll have to research that. Cheers!