The Stout Is (Nearly) Out!

BB-III was transferred from the conditioning cabinet to the refrigeration unit today. First tasting will be in 72 hours. I also brewed the currently-unnamed Christmas Stout this afternoon - it has an Irish Stout base, plus espresso beans and brown sugar, a blend of Williamette and Palisade hops, and a mix of fermentable and unfermentable sugars to that serve to boost the alcohol content. This one will take a long time - won't be ready to drink until after Thanksgiving, but I'm hoping it will be worth it.

Scheduled to bottle the Czech Pilsner (BB-V) tonight or tomorrow. Will have to hold off on making the next batch (BB-VIII - "Nimblejack" Blonde Ale) until I get someone over here to help me drink-up the backlog. Any volunteers? :)

Current status of everything in the pipeline:
BB-I - Angry Weasel Pale Ale - GONE
BB-II - Comfy Chair Nut Brown Ale - 2Q to go
BB-III - Dark Epiphany Irish Stout - 72 hours from being drinkable
BB-IV - Shaved Amadeus Vienna Lager - 1 more week of conditioning
BB-V - New World Czech Pilsner - ready to bottle
BB-VI - Farty Monk Belgian Doppel - 1 more week of fermentation
BB-VII - Unnamed Christmas Stout - 4-6 weeks of fermentation

"10-1/2 gallons of beer in the basement, 10-1/2 gallons of beer..."

Discussion:

• Mark O. : I need to come by
• Me: Be thirsty.  Be very thirsty!
• Mark B. : Address please  :-)