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Tuesday, June 24, 2014

Kettle Black, Irish Dry Stout

And two days into fermentation about an inch-and-a-half krausen. I added 8 drops of FermCap-S at the beginning of the boil and it seems to be working at keeping the krausen under control.  No problems with hop additions when adding slowly. I didn't have any boil-overs, thank goodness! Holding the fermentation temperature at 67F. Lookin' good so far! I'm getting anxious on wanting to taste this one.  I think this recipe is where I want it finally.  Debating on going to secondary. May just let it finish up in the primary.  Depends on clarity and yeast flocculation after one week.  I'll keep you posted!  CHEERS!

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