Farmhouse Stout Ideas

Minor update. A week after first gravity reading (1.015) I took a second and it was 1.011. Good by me, so this went in to 750ml and 500ml bottles. Should be in there for a month before I open the first taster. The stuff out of the carboy that I tasted, was wonderful. Really excited about this one.

 

Yes, fingers crossed. Half a cup of sugar to prime with. I did bottle in the heavy 750ml wine bottles. So hopefully they can hold the beast pressure.

 

So here it is after a little over 5 weeks of bottle conditioning. Even though it is pretty young, I am very pleased with this. It is chocolatey with nice hints of coffee. The first bottle at 4 weeks was a bit yeasty for me, but that is fading and giving way to a wonderful stout. I highly recommend making this one if you are interested. This is the brew that I have made that I pass up other offerings that I have in the fridge for. It is one that I am selfishly not wanting to give away, but I will. It will give me a chance to make more, and this is one that I will be making again for sure.

Cheers!

 

I would say that it is pretty dry for a stout, maybe not as bone dry as a saison made with 3711. I did bottle at 1.011 though. It is a tad effervescent, maybe a bit over carbed. But that could be my fault rather than the yeast. I would say, in my not so expert opinion, that this beer leans more towards a big stout than a saison. It is really chocolatey with hints of bitter toasty coffee notes. If I was tasting it without knowing anything about the beer, I would probably not guess that it was done with 3711.
Here is the fun part. My sister-in-law's boyfriend is a big home brewer with a good palate for tasting these things. I made a saison with 3711 and he picked it out right a way. Maybe it was a good guess considering I told him it was a saison and it is a popular saison yeast. It should be fun to see what he has to say about this one. I'll see them in May. Until then I'll continue to open them up and see how they develop. I'll keep posting about the beer's development for you and anyone else who may still be interested.

 

You know, I'm fairly green at home brewing. I did a saison with 3711 before this stout batch, and it has some really strong Belgian notes to it. I did bottle with 5112 Brett, not sure if it could be that. I was hoping for some really good funk to come from the Brett. That was a little over 5 months ago. I'm still waiting for the funk to really shine through. It will be interesting to see what develops in the stout as it gets older.

 

So the Farmhouse Stout continues to stay on pretty much the same path. The last time I had one, it was really toasty and coffee forward and the chocolate was on the back end. The ABV at 9.3 is hidden pretty well. I would say that it drinks like a strong single stout, more than a Imperial Stout.