Things have been a bit lax around my home brewery lately. Jobs and life seem to have gotten in the way of conscientious brewing. Yesterday, my wife and I finally bottled my Vanilla Bean Porter, after a month in the fermenter. It should be ready just in time for Thanksgiving. I tasted the uncarbonated beer as we prepared to bottle it, and found that it didn't have the vanilla flavor I was looking for, so I added some vanilla extract to each bottle. Hopefully, I didn't go overboard. We also bottled our Florida Pyment, made from Muscadine grapes, which are native to the Sunshine State, and Orange Blossom honey. It's aging beautifully.
Every year I brew a special holiday beer, something with lots of alcohol and lots of body. Last year it was my Winter Warmer, brewed with dates and lots of spices. This year, I decided to brew a Spiced Bourbon Imperial Stout. It started fermenting within hours of pitching the yeast, and it's still going strong. I created the recipe by combining a couple of recipes from two different books I have, and then tweaked it some more. I expect that it will be black as ink, with a full body and about 10% alcohol. I hope it's ready for Christmas, but I have my doubts. I'll be reporting on it when I'm finally able to crack the top on the first one. In the mean time, my Porter should be ready in about 2 weeks. Stay tuned.
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