The stout went into the kegs today. I cooked up two quarts of liquor with 100 grams of corn sugar for priming. While it was heating I steeped two ounces of 550ºL black malt to get some color in it as the beer looked a little too close to dark brown (and I like stouts to be black). I split that between each 2-1/2 gallon keg and then drained the carboy and sealed them up. I always top the kegs with a blast of CO2 (at 10 psi) to seat the lids. Then I hauled them into the closet where it has been holding steadily in the low 60s. A week to condition, perhaps ten days, and then they'll go to the fridge for a few weeks. The beer should be perfect for St. Patrick's Day!
a.d. VI Id. Feb.