Finally, closure on our Epic project. A little over a month ago, Kev, Peter and I gathered in Naas to bring forth the fruits of our labour, the beer that we now call Diogenes, and described in several previous previous posts . After a gestation period of about 4 months, we each filled two 20L containers to bottle at our leisure, and we bottled the remaining 50L or so there and then, on a freezing day in January.
Diogenes finished at an Epic 11.5% ABV, which means it attenuated even further in the barrel, gaining an extra point ABV since it went in. Tasting it, we were very excited. Obviously putting something in a wooden barrel and leaving it you take your chances, but there was not a hint of funk about the beer. Tasting it alongside a pre-barrel bottle you could discern a real smoothness about it, the angular, almost rough taste points in the pre-barrel beer, the harsh roastiness from the excessive amount of black malt had all vanished. The whiskey was obvious. The oak’s vanilla was a beautiful accompaniment to the imperial stout flavours, and of course in the glass it is a thing of beauty, thick and black and velvet, it stains the glass brown as you swirl it up the sides. We all agreed (to unashamedly blow our own trumpets) that this may be one of the best beers we have tasted, let alone brewed.
With a beer that clocks in that high, we decided we’d need to reseed the yeast, that is, introduce new yeast at bottling time in case the yeast already in the beer had either dropped out of suspension (perfectly possible after 4 months in the freezing cold), or else had just plain died due to the high alcohol content. If this happened, it would not be possible to bottle condition the beer (i.e. carbonate it), and so it would be flat. We reseeded 2 packets of safale s05 dry yeast for the 50l we bottled on the day, which is a high reseed level, I estimated it was over 3 million cells per ml. It is common practice for the stronger belgian beers to be reseeded at bottling time for this same reason, and 3m cells per ml is on the higher end of the scale, so when I came to bottle my own portion I used considerably less, which seems to have worked nicely. We didn’t want too much carbonation for this beer, as the almost syrupy black consistency is rather pleasant when undercarbonated. I bottled the majority of the beer in small bottles, and a number of them in large bottles which I corked, and I intend to keep for some time. I wasn’t one to muck around with the final product, being a purist, but Kev, who thinks he must be an Irish Sam Calagione or something decided to steep some of his on raspberries, and he says it’s great, but I haven’t had any yet *hint hint*.
We’re so happy to have seen this project through, and even happier that all our effort paid off so well. Everyone who has tasted this beer loves it, and it was a big hit with the other homebrewers at the Beoir January tasting session at the Bull and Castle pub in Dublin. It’s the end of a great adventure, and the only question is, what goes in the barrel next? Answers on a postcard please.