Wednesday, October 7, 2009
That batch of Long Island Potato Stout
turned out as dry as I had hoped, it will be conditioning and carbonating prior to getting it out in bottles. Word on when and where to follow. I'm looking forward to feedback on it.
The next brew in my experimental stout series will be a true Oyster Stout
, using oysters from Long Island's east end. (The Potato Stout used organic potatoes from Sang Lee Farms
in Peconic.) I finally got formula and label approval last week from the TTB on the oyster stout, but I'll probably brew it after
my equipment takes a brief road trip to Brooklyn on the 18th. (More on that
later.) So, it will be another batch of Weizenbock
to be brewed this coming Sunday.Hellsmoke Porter
will be heading out in kegs, some bottles after that. Again, word on when and where to follow.
The next meeting of the Long Island Beer & Malt Enthusiasts
at the Black Forest Brew Haus
, in Farmingdale from 7:30 to 9:00 PM. Come on down!