The Bishop’s Indulgence (VII)
The wort has now been transferred to Fermenting Vessel 1 and yeast pitched. I opted for a 14bl FV because I want to be able to vigorously rouse the brew daily to keep the fermentation active and the extra head space in the 14 bl FV will allow for this better than the confines of a 7 bl FV The brew came in at just over 1.078 so if the fermentation goes well we should just about be able to hit the 8% abv mark.
Wort transfer to FV1
The bag of cocoa nibs and vanilla beans has been transferred to the FV where it will remain for the duration of the fermentation. I’m not sure when the beer will appear on tap. I would like to keep it in conditioning tank for a good while although as our other seasonals are selling rapidly I might need to fill tap space sooner rather than later. I will of course be filling a few firkins, I’ll keep you posted as to when and where they will be available.
Cheers
Steve
Steve — any chance this stout will see some bourbon oak spirals? Bet that would rock.
Putting the beer in cask on oak spirals is a definite possibility (note though… there’s no bourbon involved). I am still hoping that Mr. Dvorkin will invest in a couple of Woodford Reserve barrels for future use!
Woodford Reserve Barrels would be fantastic. C’mon Mr. D! Standard toasted oak though would still be awesome. Hope the possibility is 100%.