At Least it's Getting Cooler!

After the breakfast stout, we waited almost a month to brew again! So we did an easy peasy Christmas Ale recipe. Can't mess it up, just go to the brew store, measure it out, and follow the recipe! We have yet to fix the gas line to the burner, so it was still pretty short. Kids: it's not safe to have a propane tank less than 2 feet from the burner, especially when the burner is getting all rusted out and spouting a lot of orange flame. Do as I say, not as I do. 
Carrying on... fortunately we didn't have any mishaps this time. The wort barely boiled over, and it chilled nicely due to the fine weather. There's not a whole lot more to say about it actually. Since we didn't tweak it. The original gravity was 1.062, and the recipe estimates 1.065, so that's pretty close. I promise next time we'll do something more fun to write about. :)

The Texas Breakfast Stout

The hard part is over! We secondary fermented, adding the oak chips and more yeast. It sat in the fermenter about 2 more weeks before we bottled. Now it's been conditioning in the bottles for almost 3 weeks. We tasted it last Sunday... oh my gosh it's good. There's a ton of chocolate flavor and you can smell the oaky rum but not taste it. It's thick... it reminds me of the Oak Aged Yeti Imperial Stout. 


It needs some time to age, I think we'll try it again in another week. It'll be awesome when we enter it into the contest in January. We have to come up with a name for our team! 


Our next brew is a Christmas Ale, modeled after the recipe by our oldest craft brewery in Texas: Saint Arnold Brewing Company.