Brew Day: Vanilla Wulfgang Stout!!

Welcome to another awesome Brew Day adventure. A friend of mine commissioned us to make him a vanilla stout. Of course, we could not refuse. We developed a recipe based on a few criteria: vanilla, stout... voila. Well, he wanted the stout to be sweet and have the aroma/flavour of vanilla. So we did have a couple of factors to figure out i.e. how thick to make the mash, and mash temperature. Let us not forget the ingredients, hopping schedule, vanilla additions, primary, secondary, bottling, and most importantly the tasting. It is a little bit past one month since the day this brew was conceived, we definitely do not expect it to last much longer... it is a wonderful beer! The beer was named after my friend, who became my brewing partner for this collaborative brew. 

EPF!: Secondary and Bottling

Secondary carboy with dry hopped EPF!, you can see the dissolved Helga hop residue around the upper part of the carboy.

Hi Home Brew Fans!

We are back and ready to tell you all about our secondary and bottling experience. The transfer of beer into a secondary carboy is pretty straightforward but nonetheless a crucial step in adding tones of character to the beer. Secondary is done to get the beer off the yeast bed, for various reasons, as well as to add the hops -- a process that is called dry hopping. As I mentioned in the last post we dry hopped with Helga pellets (50g). The pellets are much more economical but like everything else in life they don't compare to the non-processed stuff i.e. whole leaf hops.