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I've brewed this stout three times now. I love the tart cherry taste so I use the entire 16oz of cherry concentrate in the secondary, even though the recipe calls for only 8oz. I let it sit in the secondary for 2 months before kegging and at least another month in the cold keg before drinking. I've found that the beer ages nicely. It's characteristics come out very slowly so in my case I like it better over time. I use Wyeast 1968 London ESB Ale yeast and a 1 liter starter. The yeast gets clumpy and separates in the starter which is normal for this strain. I had quite a blow-off within the first 24 hours and fairly constant fermentation for the next 5 days. After adding the concentrate to the secondary I had another fermentation cycle. Overall this is one of my favorites. A great deal of chocolate cherry taste, not bitter at all but a bit on the sour side.