As I brewed this one, I was able to enjoy a couple pints of my current double chocolate raspberry stout on beergas. Mmmmm, cascading nitrogen bubbles... I'm getting this one going so that I might have an entry for the Dixie Cup but also to be able to bring the keg. I've been thinking that I might try some orange extract and see how that one tastes. I also want some Marzipan stout. TO get that I might just split the batch in half and have both flavors.
Normally I don't use dish soap on any beer equipment but after brewing with the chocolate - I used a 62% Cacao ScharffenBerger bar this time - every thing gets a bit oily. The cocoa butter comes out first in the primary fermentation and floats like butter on the top. I scoop as much as I can off the top when racking and try to leave most behind. By the time it gets to the keg, most of the oils are gone. In previous kegs, it seems that oils stick to the sides and as you drink it down, the beer gets better head retention.
I did a quick starter on it. That is where the starter is made just before brewing and only has about 4-5 hours to bud and start eating some maltose. By the time I pitched, I didn't see any activity. Still, the airlock was moving nicely on the next day.
Brewed: 08-17-2009
Racked: 0?-??-2009
Kegged: 0?-??-2009
OG=1.057@71F
FG=1.0XX@YYF
ABV=%
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