Standard bottling process, you know how it goes. Sanitize everything, shoo the Morale Octopus off the fermenter, and get busy.
I’m really happy with the Molasses Stout, but you know what I need about a ton more of? MOLASSES. I thought I was overdoing it, but I didn’t even scratch the surface of overdoing it. I may have barely begun to simply do it, and overdoing it will require a tanker truck.
Really, really good. I love this beer. Hoppier than expected, but less spicy and less molasses-y. Good balance, will probably be especially super after a few months in the bottle mellow the hops out. There’s a little bit of barleywine-type raisin fruitiness. It’s also pretty strong. As usual I have no idea what the gravity or ABV are, but a test glass suggests that this batch is comfortably in the imperial range.
I would happily make this beer again, unaltered. But for a gingerbread molasses stout of the sort I originally intended, the recipe needs about half the hops–and twice the molasses, lactose, and spice mix (leaving juniper at original amount). 8 oz of lactose and nearly a gallon of molasses for a 5-gal batch. That sounds absolutely ridiculous. I’m going to do it anyway–but probably as a 1-gal test run first.
Here’s a look at the actual beer, just after bottling. Looking forward to seeing what kind of head it ends up with once it’s done.