Monday, January 30, 2017

Macadamia Nut Porter Bottling Day

(Continued from earlier)

The Macadamia Nut Porter fermented for ~2 weeks before I popped the lid and racked it to secondary. Seeing the top of the liquid was a little unnerving as I initially was thinking it was an infection, but after seeing the blowoff from the Burton Ale yeast the week before, I doubt that this batch went south. I concluded it was yeast cells trapped in the nut oil.

Following initial fermentation, oil from the Macadamia nuts floated to the surface, trapping many yeast cells
This beer really cleared up in secondary. The siphon tubing showed no signs of this beer having any clarity issues. The true test though will be to see if the head retention is affected at all by the nut oil.

Crystal Clear!
I let this batch sit in secondary for a week prior to bottling. From my initial taste after racking, the nut flavor developed a bit more. This is going to be one tasty beverage!

Bottling in progress
The hydrometer read 1.012 following initial fermentation, leaving this beer at 6.6% ABV. 46 bottles were obtained from this batch. Following carbonation, tasting it showed a fairly strong nut profile balanced out by the heavy malt of the brew. It did not turn out as sweet as I would have hoped for, but some modifications to the recipe can change that. Otherwise, I really liked it! If I ever get my hands on some macadamia nuts again, I'll be sure to brew a second batch. Cheers!
A good yield!
Check out the head on that one!

1 comment:

  1. Looks good! Hope you post an update with the results!


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