Might as well let you know what's going on in the Looneybomber house.
-About a week ago I bottled a Belgian quad aged on toasted oak chips and cherries.
-I'm currently fermenting an imperial IPA based off the recipe Avery Brewing gave for their Maharaja.
-I just bought the ingredients for a fruity mead and will brew it in about a day or so.
-...And, below, I am bulk aging this badboy on toasted oak.
It's my attempt to clone Mephistophele's stout. Does that label look familiar?
Currently my beer stopped fermenting at 14.7%. I didn't do an iodine test to see if all the starches were processed, so instead I just pitched some champagne yeast to see if I can get any more simple sugars eaten.
Here's all the ingredients.
Doing a little brew-in-a-bag method...but my bag is a little full.
Doing some mashing. (converting starches to sugars for the yeast)
Made my yeast starter. I used a Belgian yeast and also a high gravity yeast.
Due to the high gravity of the beer, you can't start with all the sugars at once, otherwise it will kill the yeast. So I had to add incremental feedings of malt and sugar. Here's me heating the malt to add to the fermenting wort.
And there it sits in the 5gal carboy (post primary fermentation) along with enough extra for one bottle that won't get oaked.
