Update 9/13/08 - Bottled 4.5 gallons. Tart right now, but should mellow over the next month or so. Primed with 4oz corn sugar.
Update 9/7/08 - Racked to secondary, added 1# frozen berries.
Update 9/1/08 - Ack! Well, more of a "BOOM" and a soft rattle of the house. I forgot that this one tends to ferment really fast and didn't hook up a blow-off tube. So I instead spent about half an hour cleaning up the closet and am doing laundry to get the blackberry out of everything. At least my fancier clothes that share the closet weren't hit. Smells good, though.
Competitions are coming, and just for the hell of it, I decided to submit one of my favorite brews. Changed it up a little this time to enhance the berry flavor. Should be ready in time for the California State Homebrew Competition, and the MoreBeer forum competition, which I will be stewarding to try and get in to the judging thing (at the very least, to refine my tasting skills). I'll probably also submit the GoP Trippel.
In other news, my mash efficiency jumped up today. Turns out the mill I was using didn't grind well enough for all grain. With the other mill in the shop, my efficiency (nothing else significantly different) jumped to around 75%.
Blackberry Stout 3 (All-grain), Irish Ale Yeast (White Labs 004)
--9 lbs Amer. 2-row Pale (RAHR)
--1 lb Crystal 40L
--8 oz Black Roasted
--4 oz Black Patent
--4 oz Chocolate Malt
--1 oz Glacier 6.0%AA (60min)
--1 oz Glacier 6.0%AA (1min)
--4 lbs Frozen blackberries (~10min)
--1 lb Frozen blackberries (secondary)
--1/4 tsp Supermoss (10min)
OG: 1.054+ (right on the money for 75% efficiency!)
Calc. IBUs: ~23
Mashed for 1 hour at 154F in 3.5 gallons water. Fly sparge (by the pint) with 170F strike, collected ~ 6.5 gallons wort. Added 4 lbs berries with clarifier to sterilize. One pound of berries will be added to the secondary.