Talljake6110

Recipes 

So I'm new to brewing, only brewed a couple of batches. I love it, it gives me something to do and something to drink at the same time. I've done an American Amber Ale, and a Golden Ale. I'm wanting to brew a Stout sometime soon, as in the next two weeks. Is there anything special i need to take into consideration when brewing a stout (i.e. fermentation lenghts, or bottle conditioning)?

Cheers!

Jake

dummkauf

Recipes 

I don't think so, other than stouts tend to get better with age, so it might be a good idea to tuck some away for a while. Otherwise it shouldn't be that much different than brewing an ale.

rockfish42

Recipes 

I usually give my stouts a minimum of 45 days in the bottle to let the roasted character's rough edges round out. You might want to consider checking out some water chemistry, stouts taste better with fairly high residual alkalinity.

GySgtLynn

Recipes 

I add a week to primary and a week to seconday. So 17 days primary 21 days secondary. Then after I bottle I will pop one at 2 weeks (I am impatient) then 1 per week until it is good to go.

Talljake6110

Recipes 

Thanks for the input. I brewed about 9 days ago. will probably rack into a secondary tommorow and let it age in the secondary for about a month. At least thats the plan. I'll post again when I know how it turns out.

prosper

Recipes 

what kind of stout? There are lots of different types that will require different techniques. A low-gravity irish stout will be done much sooner than a russian imperial, for example.

I'm planning a 1.036 dry stout,and I'm only planning on letting it sit in primary for 10 days or so before I keg it and force carbonate

brrman

Recipes 

I wouldn't even bother with a secondary. Just let it sit in the primary for a month.

__________________
* My Bar Build
8-Paws Brewing Co.
On tap:
.
.
Secondary:
Primary:
. Fightin' Words Irish Red (10g)
On Deck:
. Heavenly Scourge Black IIPA
. Biermuncher's Nierra Sevada
Kegged:
.

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