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Testing carbonation levels on my HB Chocolate Cherry Imperial Milk Stout I've been aging that was bottled on 3 Feb 2021. Carbonation is fine, but I learned that you need to use tart cherries if the flavor is going to come through. Still nice though....could use a shorter name.

IMG_7455.jpg
 
Testing carbonation levels on my HB Chocolate Cherry Imperial Milk Stout I've been aging that was bottled on 3 Feb 2021. Carbonation is fine, but I learned that you need to use tart cherries if the flavor is going to come through. Still nice though....could use a shorter name.

View attachment 762260

Agreed! Used both tart and sweet cherries in my Belgian Quads. Tart is the way to go.
 
Having a very tasty Gingersnap Porter, from local Inner City Brewing. This is very good. :yes: ...and....

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....my turbocharged Belgian Saison is percolating nicely! Krausen looks different today, and the bubbles are smaller. It's slowed a bit, and is down to two fingers. Smells great, and it tested out to a very nice 1.062. Looking for a 1.007 FG. :D

Turbo_belgian_saison.jpg
 
So, the krausen has taken off again, and is now three fingers tall. Hmmm, is the second yeast I used taking off? Mangrove Jack's dry started things up and now the Escarpment Ardennes is taking over...? I hope so! Woohoo! :rock:

Turbo_belgian2.jpg


I'm celebrating with an EightyEight Brewing special release called Leisure Center. Citra and Ekuanot...how can you go wrong! :hops::mug:

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