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.
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