Recently a couple of us brewed up a 10 gallon batch of imperial stout. The plan was to oak the stout after fermentation. We brewed the 10 gal. and then split it into two 6 gallon carboys for fermentation. Our ferment did not attenuate fully, so we ended up with 5 gal. @ 1032 and 5 gal. @ 1022 (wanted to hit 1018). With fermentation complete we prepped the oak cubes (american medium toast) by soaking them in high proof bourbon (Baker’s Bourbon) for sanitation. 1 oz of oak cubes (w/o the bourbon) went into each corny keg and we racked 5 gal of stout into each. After 7 days the oak flavor was where we wanted it to be – now time to transfer the beer off the oak. Our plan was to blend the two kegs together so we would balance the two F.G.’s together.
Eastside Brewers will be serving up local suds at Jennie Cooks‘ “Make It & Take It” holiday pie making party Sunday, November 22nd (11-5pm). Also there for the afternoon will be Triple Chicken Foot playing Old-Time fiddle and banjo tunes. Jennie has all the ingredients and know how, you just need to bring inspiration, a glass for beer, an apron, a pie pan. You can find all the info for the event at Jennie’s Blog. Or call/email Jennie: 323.982.0052 or jennie (at) jenniecooks.com.
Hey all, this Saturday (Nov 7th, 2009) the Eastside Brewers are hosting a “Teach Your Homie How to Brew Day” in Boyle Heights. This is a national event sponsored by the AHA: http://www.beertown.org/events/teach/index.html
If you’d like to join in, please email Ben [at] triplechickenfoot.com
Click the image for a larger version of the flier.