Telling the stories behind the passionate pursuit of great beer since 2005.
Monday, October 04, 2010
Update on the Chocolate Cherry Imperial Stout (or whatever it will eventually be called)
(All packed up and ready for a ride up the street)
(One final look at the emaciated sour cherries in the secondary fermenter/glass carboy)
(Just about finished racking to the keg)
(Closed up and under a protective layer of CO2)
Off to the NonConFermist for cooperage until such time that I can bottle it. The "downtime" shouldn't be bad for it. Now in a keg under a protective blanket of CO2, it will have approximately a month to settle out from its secondary fermentation on ten pounds of sour cherries.
A little taste test reveals a beer with dark chocolate hints in the aroma and flavor, obvious sour cherry flavor, and an alcohol heat that is probably pushing 10% ABV. Seems, so far, that this could turn out to be a real nice winter "warmer" to be enjoyed by the fire in December through March.
A parson is a nonconforming minister, according to the dictionary--I looked it up. Think I'll call Adam my beer's parson until he turns it back over to me.