Here is the porter on 3 day of fermentation. I have started keeping the carboy in the broom closet. It is in the center of the house and the furnace pipes run under it so it is evenly warm. It also completely excludes light so the sun can not skunk the beer.
One the first day the airlock was slowly active. On day two a krausen formed and the airlock was quite active. On day three it is about the same. I suspect fermentation will slow tomorrow.This is quite a big beer so I will ferment it for at least 4 weeks, maybe even 6. There also is a lot of sediment from all the grain so I will be racking to a secondary fermenter at the 2-3 week mark. I will also be using gelatin finings in hopes for getting it crystal clear.
Not much interesting will be happening with the porter until I put it in the secondary so I will not update until then. In between I will be doing some posts on beers I have tasted lately.
Your blog is turning into a brewing lingo lesson ! Tonight, I've added krausen to my vocabulary (and will probably want to use that in a sentence soon).
ReplyDeleteI just made a stout and was much more moderate in my use of specialty malts. I had something like 9.5 pounds pale, 1/2 pound chocolate, 1 pound roast barley, 1/2 pound oat. Yours looks good and very rich. I had a good 'Baltic Porter', from Lompoc, here in Portland. A little too bitter for me, but otherwise good. Your recipe sounds more sweet then bitter. I'm excited to hear how it turns out.
ReplyDeleteMiss M - You have to get the lingo down, now if I could only pronounce it!
ReplyDeleteJohn - I tasted the gravity sample and it really had no bitter taste. It will definitely be on the sweeter side. I can't wait to see how it turns out either and will keep everyone posted.