Bottling night. 20 x 750ml. Brought swing top bottles to eliminate capping. Smell is good 6 week lay away in the dark. Named it Fingers crossed IPA for obvious reasons.
I made a stout a while back with chocolate grains, I added freshly brewed Italian Espresso coffee straight in to the fermenter on bottling day, worked a treat.
Haha sometimes doing that is the best way I guess. The best brew I did was a choc stout with espresso. Did the same thing just dumped a pot of espresso in on bottling day and it was fantastic. Thanks heaps
I don't really have access to a smoker, but I'd imagine it would work pretty good. You could even use a cherry wood chip and put a third flavor through it.
Nice! Hope it works out well for you.
Hi
I'm planning on making a stout or a Porter and want to add the following;
Smoky flavor
Bourbon Extract.
Questions
1. Porter or Stout?
2. Can I use a bbq product like liquid smoke?
3. Recommendations on type of bourbon extract? Styles / Brands
4. Do I add it at time of bottling or during...
I may be a nervous brewer, but is there any greater sound on earth than the blob blob sound from the airlock when your yeast kicks in for the first time?
[emoji4]
Hi all
I'm from Melbourne Australia.
I've brewed on and off over 5 years with mixed results.
I'm looking forward to brewing more and taking advice from the forum in the name of better beer.
Favorite beers are IPA and a big thick oily stout.
Happy to chat, cheers.