Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Kegging the Black IPA and Barleywine


Sorry about the lack of updates, I have been quite busy during Christmas and also just came home from a one week vacation in Berlin (more about that in a later post).

Today I kegged the Black IPA and Barleywine that we brewed in the beginning of December during a double brewday. The gravity of the Barleywine hade dropped to 1.027, giving it an ABV of 10.7%. Great work from the yeast! It tasted quite boozy, with some nice caramel tones and a firm bitterness. Hopefully the alcohol mellows with some aging, and this turns into a fantastic winter warmer (for next winter!). The Black IPA on the other hand was not so promising, and I may have to dump my first batch ever. After the brewing was over on the brewday and we cleaned the kettle, we noticed that the high protein content of the rye malt had caused a layer of protein trub to scorch around the heating element, and guess what, the beer also tastes like an ashtray. This burnt flavor will most likely not go away, but I hope it at least mellows in the keg, and the beer becomes drinkable. The gravity of the Black IPA had dropped to 1.022, which is a little higher than expected, giving it an ABV of 6.8%. I hope for the best, but am prepared for the worst. It would be a shame to pour out a beer that we have put a lot of time and effort (and some money) into …

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