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Burning Hills Cacao Stout Bottled
After 15 days in the secondary fermenter, my Burning Hills Cacao Stout was ready to bottle. Its gravity was unchanged since the transfer (1.026, from a starting gravity of 1.062), resulting in a final abv of 4.7%. The beer still … Continue reading
Burning Hills Cacao Stout Update
In the secondary Today, after 8 days in the primary fermenter, I transferred the stout over to the secondary. Gravity reads 1.026 at 64°, which has a virtually negligible correction factor to 60°…to 1.026. Down from an original gravity of … Continue reading
Posted in milk stout, miscellaneous, stout
Tagged BHCS
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Burning Hills Cacao Stout
It has been a long time since I brewed up a stout from scratch (four years, to be precise), so it is high time to get back into that game. I’ve done a few just-add-malt-and-water kits, which turned out quite … Continue reading