One fun thing about brewing high-gravity beers (besides drinking them, obviously) is that the final runnings tend to be pretty strong, which opens up opportunities for little oddball projects.
I pulled 5.5 gallons of final runnings off of an imperial porter we brewed at @cambrewingco on Friday and brought them home. Kitchen-sink grist with a 2-row base (plus a bag of @valleymalt pale malt), flaked oats, de-husked Carafa III, chocolate malt, pale chocolate, C75, crystal rye, chocolate wheat, and amber malt. They were 1.036/9°P to start but I boiled them down to 4ish gallons and a gravity of 1.046/11.5°P, adding a bittering addition of East Kent Goldings for a targeted 30 IBUs and that was it. I had a pouch of Wyeast 1007 German Ale yeast which I was intending to use for an altbier and pitched it into this instead (I'll repitch this yeast into an alt, hopefully). The ambient temp in my apartment is right at top of this yeast's temperature range (55-68°F) so I'm hoping that the yeast can work happily there. 1007 is also throws notoriously voluminous krausen, so I hope that the headspace I left is adequate. I'll probably lager it for a bit once it finishes fermenting in hopes of smoothing out any rough edges that might present from the higher-than-ideal fermentation temp.
#homebrew #homebrewing #homebrewer #homebrewery #brew #brewer #brewing #brewery #craftbeer #indiebeer #beer #darkbeer #german #porter #malt #water #hops #yeast #ferment #fermented #fermenting #fermentation #fermentationbuildscommunity - 3 hours ago