Exodus Update

Primary fermentation is complete and the green beer is sitting at room temperature, the yeast busy cleaning up some transitional flavours of fermentation I don't need (or desire). Tomorrow I will apply full cooling and the temperature will drop to cold over the following day. I'll leave it cold for a full further day during which much of the yeast will become dormant and settle on the flat bottom of the fermentation vessel, allowing easy separation by draining the young ale into a new tank, leaving the yeast cake behind.

On sampling today I noted an expected roasty aroma with a hint of sulphur. No hops on the nose but that doesn't surprise or disappoint me. I didn't want any. A very subtle hop note will emerge over the coming months; I used so many good hops it is inevitable and it will complement the roast, rather than over-power it. Promise.

In the taste it was a strong, almost grainy roast barley flavour followed lazily by a big, lumbering, momentous bitterness that runs through like a train, a very long train. After about 5 minutes you can't feel it anymore.

Great. All going swimmingly then. Don't worry about the bitterness, by the time you taste it this will be more a deep, distant rumble of a far away express than a next door freight, if you know what I mean.

The young and green Exodus 08 will be tanked for a few weeks to settle down, giving me time to check yeast levels are correct before casking.

Thought you might like to know.....

Happy Exodus Day!

Back in 2000 I made a mistake and me and my brewery ended up in the back of a strange little bar run by a strange little man. Our office was at home, our malt store was in the harbour and our brewery on full and frank display to the er, strange public that frequented the bar. I wasn't too happy there for many reasons but it took me years to build up the cash and find a new gaff. A new gaff where I could brew in peace and quiet (and safety).

First brew in the Shed went through on the 2nd May, 2006 and, since it was a 'test' brew, Iain and I decided to treat ourselves and brew something we hadn't brewed before: a big stout. It was called Exodus (movement of ja brewing equipment from oppression to the promised land) and it hit the 7.6% mark. We kept it deep and dark in the cold cellar until October. It was lovely.

So each spring time I brew Exodus, counting my brewing blessings and giving thanks. And I'm doing it right now.

As I've said before, in my humble opinion, when brewing a stout one utilises only first charge hops; we want the lovely roasty dark malt flavours to stand up, unencumbered by tangy hoppiness. But we do want bitterness too - and plenty of it. We get a certain amount from the rather large amounts of roasted barley in the mash and the rest from Fuggles hops. You both know I like to tinker a bit with my annuals and today is no different. I've been brewing with this copper, on and off, for 15 years and I just broke the record for the amount of hops used in one brew. I'm weak with the excitement of it all.

The only ingredient left is time. And I'm adding plenty of it.

Casks will go on sale after October 10th (a suitably dark date). Mmmmmm, can't wait.

EXODUS - A BEER OF BIBLICAL PROPORTIONS