Saturday, I picked up ingredients for a Listermann Dry Irish Stout kit and for another Centennium Falcon IPA. Brewed up the stout Saturday. My plans for it:
4 gallons - no secondary, keg as normal at two weeks, serve at 3.
1 gallon - at one week, secondary on top of cacao nibs soaked in 151 proof rum (Cruzan). I've been soaking the nibs (from Scharfen Berger) in about a cup of rum for about a week now. Should be good and chocolatey by then. Then I'll let that sit for, oh I dunno, 2 weeks, then bottle it in 12 ounce bottles.
Yummers.
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