If you've ever siphoned gasoline from your neighbor's gas tank, you know that you inevitably get a taste of fine, refined petroleum in the process. Well, that's how I got a taste of the porter last night while the Enthusiast and I racked the beer into the carboy to clarify.
I kind of winced as I pulled the filthylooking wort through the tube, not knowing what to expect. The liquid swirled in my mouth while I decided whether to let myself taste it or not. The Enthusiast held the racking tube inside the primary fermenter as I snaked the vinyl tube into the carboy. The wort started to fill the new container, and then I realized that this dark and murky liquid tasted surprisingly like beer -- real beer.
It was a bit boozy yet, but the flavor was strong and good. The recipe is supposed to be similar to Great Lakes Edmund Fitzgerald, but in its current state the beer tastes a little like the stronger Thirsty Dog Siberian Night, which is a 9 percent ABV imperial stout. The beer should be ready for bottling this coming weekend, and then another two-week wait before we can really drink it down.
I'm looking forward to pairing the porter with Thanksgiving dinners.
6 comments:
All is well that goes down well. I think that is the saying.
mmm....porter...
I always liked tasting the brew during every step. Wort, malted grains, beer during every transfer, and before capping. And then, because I couldn't help it, a bottle every three days while waiting for it to carbonate.
I bottled several small (7 oz) bottles just so I wouldn't drink so much of the beer before it got to the proper state.
My boss is an experienced homebrewer and keeps reminding me that it is worth the wait to shelve for at least 4 weeks after bottling. This is tough to do, but definitely makes a difference!
Yum!
What Virginia said... I know everyone says two, but I always do four weeks.
I also always taste the brew before it goes in the bottle. My Christmas Beer - pure alcohol. Bottle conditioning - do your thing!
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