Brewer is stuck

[david_42]

I finally kegged the apple wine, so I've got a fermenter free. The blackberry wine is still chugging at 1.004. Started at 1.109, it's going to be a real brain-killer. Have to decide what to do next, as I've got the makings for:

Church of Chocolate Brown - AG
A GF IPA - extract
A GF oatmeal coffee ??? (I'll decide if it's a porter or stout when done) - extract
An ESB - PM

Probably do the CoC, because the ingredients have been in the freezer since the start of blackberry season.

Alternately, I could setup the drill press and re-cut two lids to accommodate #6 corks. They were drilled of #4s, but both of those airlocks are history. Then I'd have to do two batches.

Decisions, decisions.

 

[agusus]

I like how you'd "have to" do two batches if you recut the lids to bring two more fermentors online. Given that kind of choice I think that's what you should choose. : )

 

[david_42]

I ended up doing the GF Pale. Should be interesting.

3.5 gallons
3 lb Sorghum syrup
1.5 lb dextrose
1 OZ molasses

0.75 oz Columbus @ 60
1 oz Progress @ 20
1 oz Mt Hood @ 5

Pea-green as the hops were all pellets and the bazooka didn't do a very good job.

OG 1.049
Pitched Nottingham

This is an attempt to balance the residual sweeteness of the sorghum with higher than normal bitterness and sugar to dry it out. I suspect I'll be adding some MD for body before kegging.

 

[Lcasanova]

That does sound interesting, dry-hopping at all?