It’s been so long since I’ve brewed beer (~10 months?) that I may have forgotten how to do it. But, as with all recipes I’ve done, let’s start with the recipe – and onto Brewer’s Friend! Continue reading “#101: Chocolate Stout – 10.1.17 Update”
Learning is good. And there’s nothing like experience to help you learn – unless of course it’s learning from some one else’s experiences. Here’s what I’ve learned:
I’ve been making a bunch of pies lately – mostly because I need it. And I can share one take-away: give me corn starch or give me death. Continue reading “Let Them Eat Pie”
For dad’s birthday, I made brisket. He’s never had my brisket before. So, I’d like to get his first brisket I’ve made for him right. Let’s review our best practices from my previous posts/notes for To-Do’s for this cook.
My notes for future reference – pretty much the main reason I’m putting all this stuff down.
So, I know this is a beer blog but…
I just threw the de-boned leg of lamb on at 2:56 p.m. My target temp is 145 degrees. I’ll use this post as notes going forward. Smoker temp is 225 degrees. But the Traeger temp does fluctuate wildly.
Making one gallon batches of beer is a lot of work – for just a little bit of beer. In an effort to cut down on the amount of work per brew, I’m trying a few things:
A Note on Extracts
This recipe called for vanilla extract. And it worked beautifully. When enjoyed shortly after the bottling, the beer’s thickness in combination with the vanilla extract reminded me of Belching Beaver’s Peanut Butter Milk Stout. But, then something strange happened over time: the vanilla extract notes faded. This has been my experience using add-ins across the board; what is one day an amazing addition of flavor, shortly turns into nothingness. So, the takeaway from this recipe is: enjoy shortly after bottling. This beer does not lend itself well to aging – because what makes it so special (the vanilla extract) fades so quickly. I’ve updated my best practices post accordingly.