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.
[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.