Texas Gulf Oyster Stout

Texas Gulf Oyster Stout

Matty loves oysters. He also loves Texas. So the Texas Gulf Oyster Stout had been brewing in the back of his mind for a while, even though we’re in the height of summer and going through lawnmower beers at an alarming rate. Also, it was an excuse to go to Quality Seafood. After feasting our fill on sea creatures both raw and fried, we left with a half-dozen unshucked oysters and kicked off another brew day.

While Matty shucked oysters, I monitored the mash.
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Shucking Oysters

Double rainbow (bubbles) in the boil pot.
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Raw oysters go in toward the end.
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All Ginger can smell is deliciousness. I suspect she remembers the time she went to Matagorda and rolled around in dead beachy things to her heart’s content…and devoured an entire summer sausage.
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A little light reflection makes this wort look radioactive.
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[Update] The fermentation (or lack thereof) was off to a rough start. No activity after 3 days. Added more yeast. Still sluggish. Moved it inside. It may be stressed to the point of no return. We brought it down to 1.02, but it’s not going much lower. It’s also got a more sour tinge to it, so it’s possible we may have to call this batch a wash. Depending on our inventory of empty bottles and willingness to devote the time, we may bottle it anyway and see what happens.


[Update on the update] The gravity came down a bit more to finish around 1.014. It’s not sour like we were tasting in previous samples. It just tastes like earthy, oystery stout. So we went ahead and bottled it. Also, when we reached the bottom of fermenter the trub smelled kind of atrocious.