Opinions differ on this subject, but mine is that you should not pour the port in. There are a couple of reasons for this. First, new oak is really, really powerful. By soaking it, you are taking out some of the tannins and flavor, leaving behind a mellower, more subtle piece of wood. To me, this is desirable because it then allows you to age over a longer period of time and have a larger "sweet spot" for just the right amount of oak. (If you search through these and other home brewing forums, you'll see a lot of stories about over-oaking. Most, if not all, of those involve new oak.) Second, by pouring in the excess port, you run the risk of making the beer too boozy. If, at bottling or kegging, you think it needs more port, you can always add more at that time. You can't take out the booze, so moderation with the first addition is key.Heywolfie1015- Thanks for the help! Would you recommend just putting the soaked oak cubes into the secondary or would you also dump the port that was used to soak the cubes in as well?
Since no one else really answered this.... Portsmouth Brewery is a brew pub and doesn't distribute anywhere. Their sister brewery by the same owner is Smuttynose (not sure if they distribute out in OH) and their beers are similar. I grew up around there and didn't realize KTG had such celebrity beyond the region. I always figured it was a local event. Anyways, fantastic beer if you are into stouts, although I suppose that is kind of a tease unless you plan on traveling to Portsmouth just for that beer.That's a hell of a recipe. Big and complex. I guess the beer is, too, no? I don't think I've ever heard of the brewery (I'm pretty certain they don't distribute to OH, or not this beer, anyway). Has anyone tried making this yet?
Smuttynose Imperial Stout is nothing at all like Kate, though my understanding is the regular Portsmouth lineup is pretty similar to the Smuttynose beers.Since no one else really answered this.... Portsmouth Brewery is a brew pub and doesn't distribute anywhere. Their sister brewery by the same owner is Smuttynose (not sure if they distribute out in OH) and their beers are similar. I grew up around there and didn't realize KTG had such celebrity beyond the region. I always figured it was a local event. Anyways, fantastic beer if you are into stouts, although I suppose that is kind of a tease unless you plan on traveling to Portsmouth just for that beer.
I didn't mean to imply the Smuttynose Imperial Stout was the same as KTG, I was only responding to a general question about the Portsmouth Brewery (i.e., that their beers are similar).Yeah Smutty's imperial stout is much different then KTG. I actually prefer the Smutty when comparing the two fresh. The Smutty is very hop forward, lots of west coast hops. KTG should be aged at least 2 yrs imho, then its one of the most complex, best tasting beers I've ever experienced.
It's a thick beer so 1.040 doesn't seem too unlikely. Darklord finishes around there and the two are similar in body from what I remember.Oldsock said:About to mash this one in. I'm have a hard time telling from Todd's recipe if he is calling for 26 P (which incidentally is 1.110) to be the pre-boil or the post-boil gravity. If the reports that it is 12% ABV are correct 1.110 makes more sense since that would put the FG ~1.020. If it was pre-boil, that would put the post boil close to 1.130 (which would mean an FG closer to 1.040). Any body done an actual FG reading on Kate?
I tried reading the previous posts and can't find the answer, but how did you come up with such a simple hop bill from the original hops that Tod provided in his email? Do you expect this will make huge differences over the original?Racked mine today, down to 1.028, tasted pretty good for how young it is. Added .75 oz of French oak that had been soaking in port for the last few months.