Tag Archives: ginger stout


airlock soakingThe photograph shows an airlock that I’m soaking in order to clean it. This is because that for the second time in as many beers, I’ve had yeast come out the airlock and overflow onto the carboy, creating a gnarly crust on the glass and a wet bread substance on the floor.

The first beer is an amber that I’ll be talking about more. The second is the third iteration of a ginger stout I made during ’09.

I just didn’t expect this kind of fevered reaction in my beers. Yes, I’ve been reusing yeast and that usually means a quicker startup to fermentation but the last two have really gotten up and gone. It’s been messy and forced me to replace the airlocks which expose the wort, for however brief a time, to the air. That’s always a cause for concern because consistency is probably one of the goals of any good homebrewer; the other is probably innovation, and having the beer exposed is a risk, albeit a small one. Even now I can hear the stout gurgling away and the amber is ready to put into secondary so I’ll know more about that soon.

I don’t mind cleaning up the mess if the beer comes out well.

One benefit of unemployment

I can make some crazy sandwiches for lunch.

In the right hand is a mozzarella-bacon-chicken-sun dried tomato sandwich. In the left is a ginger stout that I made. In between learning more CSS and listening to Ice-T, I need some serious food. Since I don’t have to pack for travel, I can get creative with my meals. 

And of course, there’s beer. I’m really liking my ginger stout. The ginger isn’t too up front, but it does linger for a long time. It’s like a house guest that you’re really OK with hanging out for a little while. The chocolate elements of the beer keep the ginger from becoming overwhelming, and as you can see; this beer actually has a bit of a head on it, and that’s been true for most of the beers I’ve opened from this batch. Which is great!

I’m starting to wonder if I need to add yeast to the bottling process, or just really need to give those new bottles a solid two weeks before opening one. A little bit more time than I usually give does seem to help the beer taste better. If there’s one critique of this stout it’s that the mouthfeel is a little light, so maybe adding yeast to this beer wasn’t a good idea.