The next few posts will probably review some of the recent brews. I’ll kick off with the Black Moon Stout as it sitting in two kegs and I’ve been drinking plenty of it, served under a Nitrogen/Co2 mix.
I split the 10 gallon batch, which had been infused with a couple of vanilla pods, into two fermenters and added some toasted coconut to one.
The positives are that it’s a very drinkable beer. Dark ruby, rather than black, and very very smooth. Any vanilla flavour is muted in the background somewhere, but it’s there if you search for it.
The coconut, however, was probably a gamble which didn’t pay off.
It didn’t add enough flavour to make the impact I had hoped, and for some reason, the coconut version isn’t quite as smooth as the vanilla. While it’s a nice beer, it’s simply not as nice as the other.
Would I make it again? For sure, although I might tinker with the recipe a little. If anything it’s a little light for a stout – in terms of body and maybe in colour. Maybe just a handful more roast barley would sort that. And I’d leave the coconut alone and maybe double the vanilla pods.
A good beer.
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