Ok, so I tried something that a new brewer should probably never try and I know some of you veterans will (1) laugh and/or (2) lay it on me thick. Go ahead, let me have it.
With that said, I recently brewed my third batch of what was an attempt at a campfire stout.. trusting the employee at the local home brew shop, I let him tweak the recipe. The wort didn’t come out anywhere near midnight black as I was hoping. It looks like thick/syrupy chocolate milk. That’s the least of my worries however. The bigger issue is that I misread the recipe and added 2 boxes of graham crackers to the mash of my 2 gallon batch when 2 boxes were meant for a *5* gallon batch. My fermenters are caked with graham cracker mush and sediment!!! The beer is really thick, syrupy, and looks like chocolate milk. Today is the 3rd day of being in the fermenters. The fermentation has settled and the beer hasn’t lost its cloudiness nor has the graham cracker began to settle. Also, the recipe called for 2 bakers chocolate bars.
After fermentation, I think I’ll cold crash it to help settle the graham crackers. Any other suggestions, tips, or thoughts would be great.
I’ll post pictures and the recipe as soon as I get home.
Thanks!
With that said, I recently brewed my third batch of what was an attempt at a campfire stout.. trusting the employee at the local home brew shop, I let him tweak the recipe. The wort didn’t come out anywhere near midnight black as I was hoping. It looks like thick/syrupy chocolate milk. That’s the least of my worries however. The bigger issue is that I misread the recipe and added 2 boxes of graham crackers to the mash of my 2 gallon batch when 2 boxes were meant for a *5* gallon batch. My fermenters are caked with graham cracker mush and sediment!!! The beer is really thick, syrupy, and looks like chocolate milk. Today is the 3rd day of being in the fermenters. The fermentation has settled and the beer hasn’t lost its cloudiness nor has the graham cracker began to settle. Also, the recipe called for 2 bakers chocolate bars.
After fermentation, I think I’ll cold crash it to help settle the graham crackers. Any other suggestions, tips, or thoughts would be great.
I’ll post pictures and the recipe as soon as I get home.
Thanks!