tag:blogger.com,1999:blog-4501361286897702641.post6538962813333181618..comments2010-08-30T14:29:17.438-05:00The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4501361286897702641.post-40926561320110817392008-12-27T09:55:00.000-06:002008-12-27T09:55:00.000-06:00Kevin,<BR/>I used Wyeast 1056, a very clean, reliable yeast, and fermented it around 64 degrees. I don't think those are the culprits for the "heat", but I definitely agree with you about the bottle aging. I'm going to bottle it next week and give it some time to mellow out. <BR/>Starlight- Chocolate porter sounds excellent. <BR/>Jim- Its always great when a beer turns out exactly how you want it, congrats on the stout! And I love the label for it too.<BR/>Thanks for reading guys.The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-20329060219198468502008-12-24T21:22:00.000-06:002008-12-24T21:22:00.000-06:00Sounds great! My boys are now past the age where I have to constantly corral them, but I remember those days! <BR/><BR/>Speaking of winter-y brews, our Sing For Your Stout has been in the bottle for 12 days and seems to be coming around - it's not the biggest, heaviest stout around, but it's what I was hoping for - success! <BR/><BR/>Happy holidays and a blessed new year to everyone!Jim Vhttp://www.singingboysbrewing.comnoreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-1984349814938517482008-12-24T17:47:00.000-06:002008-12-24T17:47:00.000-06:00Can't wait to hear about how the coffee porter turned out. I'm going to be bottling my chocolate porter in a week or so, and I'm just as excited about that.The Starlight Brewerhttp://www.blogger.com/profile/15475635683129891586noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-80717367546987591612008-12-24T10:16:00.000-06:002008-12-24T10:16:00.000-06:00What kind of yeast did you use for that Frozen brew? In my experience, those hot and heavy alcohol flavors need some time in the bottle before they'll mellow at all. It's usually a function of the yeast and fermentation temps that were used.Kevin LaVoyhttp://www.blogger.com/profile/03422429428826110381noreply@blogger.com