For various reasons, got out of homebrewing in 2015, sold the house, moved, life, etc. The itch returned last December, so accumulated a Digimash, Fermzilla, three corny kegs, a new chest freezer, a bunch of stuff. Made a Dry Irish Stout as a first / learning batch. Got a new job, fermented it at 10 PSI, it sat in the Fermzilla for five weeks. At room temps.
A little too hoppy for the style, mashed at 150 indicated (verified accurate with instant pen thermo). Next time: half the bittering hops, and mash at 152. It is quite good.
Next up: Marzen. It is late in the year for that, but fermenting under pressure should help a bit.
It's great to be back to this...
-T
A little too hoppy for the style, mashed at 150 indicated (verified accurate with instant pen thermo). Next time: half the bittering hops, and mash at 152. It is quite good.
Next up: Marzen. It is late in the year for that, but fermenting under pressure should help a bit.
It's great to be back to this...
-T