Porter
We tapped the porter last night. It was a little early: not in terms of fermentation (it’s right where it needs to be, 4.5% ABV), but in terms of settling. When you force carbonate, you have to shake the keg vigorously a few times. This moves the molecules around and makes the CO2 absorb into the beer more efficiently. We were greedy, and so got a little yeast sediment in the first glass or two, but that shouldn’t be an issue today.
Just an update.
Another update: if I can fit all the ingredients and water into my cooler/mash tun, I want to make an Imperial Stout based on the yeast cake from the porter. I came up with my grain bill last night:
12 pounds of 2-row mild ale malt
1 pound Carafoam
1/2 pound toasted wheat malt (the really dark stuff)
1/2 pound chocolate malt
1/2pound black patent malt
1/2 pound roasted barley
I don’t have a hops bill yet. I’m still thinking about what would be the ideal varieties…
