Brewing every other week is nice since it does free up time to think of recipes and research but it is really slowing down my production. Oh well. Extract stout is moved to secondary but yeast was getting into the siphon and clogging it up. It created air bubbles but hopefully not enough to really change the end product. I am brewing a nut brown ale tomorrow and I am excited. Why? Well, not only am I finally brewing after two weeks BUT I am brewing another recipe from scratch that is not a stout!
I did learn something while I was milling my grains...pay attention to what grains you are measuring out! I thought I was measuring out Maris Otter and needed 11 ounces but I was, in fact, measuring crystal 60 malt and I only needed an ounce. Hopefully I fixed it well enough that it won't change anything but what a lesson to learn.
The first stout I attempted to make, stout v1.0, tastes fantastic despite it being a 3.2 beer. It has a very espresso quality that I might exploit in future batches.
Cheers for now!
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