Batch #20

Date and Molasses Robust Porter
Maris Otter, Munich, Rye, Chocolate, Crystal, Carapils and Black Malts.
Northern Brewer and Cascade Hops
Northwest AleYeast
1lb Molasses 8oz Dates

I haven't used this yeast in about 8 months. It moves like molasses. It is either the tortoise of yeast strains or I have grown to be impatient. But none-the-less it is my 20th batch of the year with a month to go in the year. Batch #21 is fermenting now on the other side of Roxborough. It's not a secret batch, #20 and #21 are for the holidays and some readers that I consider my tasters need to have something to look forward to. With this beer only 6 days in the fermentor I haven't even sampled it. I am debating on almond extract at bottling.

Half of Batch #18 was bottled and sampled 3 days ago. Low carbonation for the first seven days. This tends to happen during the late fall, early winter months in this house. The heat isn't turn on yet and without insulation my number of constant temp. rooms has fallen shot. As for the Chocolate Stout it had a very pronounced chocolate flavor and vanilla finish. Very thin though. It's counterpart, Bourbon Cherry Wood Chocolate Stout was bottled today and tasted delicious. I can not wait to see what some carbonation brings to it.

Batch #19

Rum Raisin Oatmeal Stout
Pale Malt (Maris Otter), Flaked Oats, Roasted and Flaked Barley, Chocolate Malt, Crystal Malt,
Special B, Organic Raisins, Dark Rum.
Northern Brewer and Fuggle Hops
American Ale II Yeast w/ starter.

I have never had such an active fermentation. The blow off tube was a krausen subway for 60 hours. Finally, a week in it is calming down. I was looking to make a big beer. Not a 10%er, but something to enjoy for the holidays. I used a half pound of raisins in the boil and have another 4 ozs sitting in 8 ozs of dark rum for a few weeks. I didn't quite hit my OG on this. My mash tun was filled to capacity and I needed a small amount of DME to get it on it's feet. "We're gonna need a bigger pot."