Just testing the pump on the new chiller. Didn’t know if it would have enough power to push thru it.
Everything works great. No leaks. Never used one if these so it’s a bit clumbsy and akward. Gotta make it a bit more brew day friendly.
Author: stoutmaker
Disruptor
We got started on the Disruptor Imperial stout early in the morning. Well before 7 anyway.
A lot of grain means a lot of water. In fact more than my measure stick has marks, but I made my best guess.
I didn’t wanna sit there for an hour waiting for 6.5 gallons to heat so we busted out a Heatstick to help it along.
Really makes a big difference. I woulda used both but only have the one GFI out here.
We missed our preboil though. Supposed to be .082 and I only hit .075. Maybe over guessed the water? Maybe. But I know I don’t get nearly the efficiency with the big cooler as I do with the round one. Plus this big of a grain bill for batch sparge doesn’t help.
But not really that far off.
Really suprised that this sucker isn’t darker than dark. It’s black and all, but I dunno.
But any way. Here ’tis
Disruptor stout
17 lbs 2 row
1.5 lb roast barley
1 lb special B
.75 chocolate malt
.5 lb carapils
2 oz chinook @60
2 oz East Kent @30
1 fresh racked Windsor yeast cake from a bitter
Now be careful with this. At time of writing I am 2.5 hours after pitching a 5.5 gallon batch into an 8 gallon bucket. And already blowing over
The Windsor cake is furious!
I can’t wait for this one
Prelude to a Disruption
Making big beers, really big beers, is not something that I have done a lot of.
Done a few “bigger” ones like the Black Feather stout and the Woot!zenbock (which reminds me, I need to re brew that one)
Just a few months ago we did a barleywine that has been bulk aging for a few months, and is ready to be bottled up.
But nothing as big as the one we have planned for tomorrow. The 11.5%, 93 IBU Imperial Stout known as Disruptor.
Looking back at one of my failed attempts at a big stout, I found that you really really need to have a fully active, ready for action yeast cake ready to attack. As big as the yeast needs to be, a starter is a waste of time. So I made a small Ordinary Bitter just to produce the yeast cake needed.
I didn’t wanna get too big and stress out the yeast. So I kept it small. I went with:
6.75 lb 2row
.5 lb 120
.5 oz target hops @60
.5 target hops @10
Windsor yeast
That’s it.
Put her in the fermenter about 2 weeks ago so she is ready to keg right before we dump tomorrow’s stout on the cake.
I am worried about an active Windsor cake with this much food for it. We may have thermo nuclear meltdown
9stripe Brewing 