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16 litres of "Infected" Made Up Choccy Stout Total 15440

Yeah. Did that after transfer a few weeks ago.

Update III I forgot to say that the top crop itself did eventually produce a similar layer of scum on the surface. Not as impressive as the fermenter. So that did go down the drain.

Update II Stout has been on the gas and conditioning about 8c for four weeks. I've not been near it, honest. Lovely chocolate aroma. Good carbonation and head. No off flavours that I can detect. A little bitterness at the end to balance the choccy. It doesn't appear as thin as it did...

My second secret Santa, plum sour, arrived today. Front door was like Picalilly Circus I tell ya. Thank you

I have no evidence, but I believe couriers like Evri are paid so many pence per item. So if they have an opportunity to deliver, rather than take it back and have to deliver a second time at their expense, they will take it. If this means leaving it on a doorstep in the wet, then that's what...

Weyermann Munich Malt Type 1 Crushed and target hops please. Thank you very much.

I did this recently

Only 12 months late ;)

That looks amazing, right up my strasse.

First Secret Santa arrived via RM this morning. Thank you Santa, whoever you are. I do love a Belgian. Looking forward to trying this out.

I have only ever used dry. I've used - BE-256 in a Tripel - MJ M47 in a Leffe Brun - CML Monk in a Leffe Blond All very nice beers, even though I say so myself.

Update. Transferred to keg on Thursday I think it was. Force carb at 35-ish psi at 9c for about 4 days. Smells like a stout. With a bit of choccy. Tastes OK. Not perfect. But OK. Maybe a bit thin. Still pretty green. Definite chocolate. Could do with a bit more carb and a few weeks...

Here is a video I made whilst siphoning off the infected brew. You can see what looks like yeast rafts splitting apart to form the pellicle. But no doubt this is not what is happening. I'm sure pellicles don't form as fast as these things. I said 'yeast'. I didn't mean yeast, but I don't know...

AG#26 - The imaginatively titled Made Up Stout Made Up Stout Oatmeal Stout 6.6% / 15.5 °P All Grain BrewZilla 35L - 17LitreBatch 70% efficiency Batch Volume: 17 L Boil Time: 40 min Mash Water: 24.21 L Total Water: 24.21 L Boil Volume: 20.42 L Pre-Boil Gravity: 1058 Vitals Original Gravity: 1063...

In my limited experience you can reduce the carb even in the bottle. Just gently prise the cap a few times per day (until you get bored) and reseal. There is a (long) video referenced here, but also my summary notes

It's 'only' down to 1014. Brewfather recipe predicts 1013. Smells OK It doesn't taste bad. Quite dry. Like watery chocolate.

Thank you. It's interesting that the top crop in the fridge does not have any sign of infection, mind you it's at about 6c compared to 22c in the ferment fridge. Next question. How can I successfully keg / bottle? I'm thinking maybe scoop the pellicle aside and use a mesh so that nibs don't...

Centre stuff is floating nibs. I guess some sank and some floated. Strange that the funk seems to be pushing it in towards the centre. Maybe it's my imagination. If you think two days is short, it's entirely possible I introduced something. I was top cropping yeast on days 3ish. But it's...

Hello everybody peeps. I've seen posts like this, but never experienced it myself. Brew is a user upper stout (which I have neglected to post details of, and for that I apologise) I will update my brewday thread at some point. Seven days into fermentation, I roasted 160g cacao nibs at 120c...