Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Something missing in my dry stout.
Reply
 
LinkBack Thread Tools
Old 02-20-2007, 10:04 PM   #1
bandt9299
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Location: Hubbardston, MA
Posts: 263
Liked 4 Times on 4 Posts
Likes Given: 2

Default Something missing in my dry stout.

I am a big fan of dry stouts especially Murphy's and Guinness and would love to have a keg of this on tap as my house beer, my recipes are good but seem to be missing something, I think its the nitro. Tax refund in hand I would love to get a nitro setup I would just hate to spend 250$ and still not be satisfied, my question is how much of a difference does it make? Nitro no nitro. Or is guinness just uncloneable. Anyone in Mass with a nitro setup? Would love to trade a few beers!

My Murphys recipe is 7LBS 2-row
2LBS Flaked Barley
1LBS roasted barley

Guinness is the same except a little acid malt.

__________________

bandt9299 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 09:39 AM   #2
bandt9299
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Location: Hubbardston, MA
Posts: 263
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Beer Gods, any one?

__________________
bandt9299 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 09:48 AM   #3
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 7 Times on 7 Posts

Default

One method for getting a good guinness clone is to open a can of the storebought stuff, and pour it into a pot and let it sit out until it goes sour - usually about the time it takes to make a full batch of you stout recipe there (which is almost identical to my house stout, and turns out awesome.) Then once the beer is finished fermenting, add small amounts of the soured guinness until the entire batch has that tang, then carb and serve.

I've had excellent results using Northern Brewer hops exclusively in my stout recipes to nail that minty taste that Murphy's seems to have. Works a treat guv'

__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 12:43 PM   #4
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Personally, I am with you. The nitro is really a key element in the presentation of that beer. Not saying you can't make a good dry Stout without using nitro. But I am saying that it adds a dimension of perceived taste and texture that really puts the icing on the cake, so to speak. I myself would love to have a nitro tap just for this reason.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 09:13 PM   #5
bandt9299
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Location: Hubbardston, MA
Posts: 263
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Yea Cheyco I used Northern brewer in the Murphy's and EKG in the Guinness. about 42 IBU's. After the first racking it tasted right on, after kegging and chilling It tastes a little more mellow. The acid malt seemed to work, maybe a little more next time, but I think the nitro would really do the trick. Thanks

__________________
bandt9299 is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2007, 07:47 PM   #6
jager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2006
Location: Gonzales, Louisiana
Posts: 83
Default

I never understood that whole, "open a can and let it go sour"


The only bacteria that will potentially inoculate that stale beer is acetobacter.

lactobacillus won't inoculate it because guiness has too much hops
pediococcus could but it still doesn't like hops and usually takes months to get going, and I seriously doubt anyone outside of the sine river valley has pediococcus living all over their house.
enterobacteria won't as they won't live in alcohol solutions over 2 or 3 percent.







Dave

__________________
jager is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Missing Piece On Stout Faucet Shay Bottling/Kegging 12 11-17-2009 09:54 PM
What am I missing? tireater Recipes/Ingredients 12 04-28-2009 09:49 AM
Quaker stout missing it's FG mark? MgMt_Home_Brew General Beer Discussion 5 10-26-2008 07:36 PM
What's Missing TxBrew HomeBrewTalk Announcements & Feedback 63 07-11-2008 08:01 PM
What's missing from my stout runhard Recipes/Ingredients 5 10-30-2006 12:27 PM