Ó Flannagáin Standard - Page 11

jcole · 02-08-2009, 02:09 AM

I bottled this today. It tasted delicious.

However, my FG was higher than expected at 1.016 for some reason. My OG was 1.047.

No big deal, its still in line for what I was shooting for - but I'm curious as to why the FG came out high.

Can't wait to start drinking this stuff.

jcole · 02-14-2009, 02:19 PM

After about a week conditioning in the bottle, this stuff is great. Probably the favorite stout I've brewed so far!

**bzomerlei** · 02-16-2009, 02:55 PM

I made this recipe this past Friday, following the grain bill exactly, but doubling up the hops getting it up to 33 IBUs. Everything went very smooth, I hit 1.046 OG going into the fermenter.

I created a starter 36 hours before pitching, and the starter pretty vigorous airlock activity for the first 20 hours but then subsided. I believe the temps of the starter and the wort were within a few degrees of each other, right around 68. My starter was 1/2 cup DME in a pint of water.

Now my question... I did not see any visible krausen layer during the first 48 hours. There still is airlock activity, but I'm a bit concerned, especially since there was a post in this thread that said they had the biggest fluffiest krausen ever with this brew. Do I need to be worried? This is only my second batch, so I'm still new to this. I'm thinking that perhaps I did not aerate the wort enough (I shook the BetterBottle to aerate).

supermoth · 02-24-2009, 10:22 PM

One question for those of you who bottled this beer: how did you prime?

jcole · 02-24-2009, 10:47 PM

I used the 4.5 oz (126g) package of Priming Sugar from AHBS. Came out nicely carbonated.

ODaniel · 02-27-2009, 07:13 AM

Just brewed this tonight. Ended up having a little brew party. It was fun. Can't wait to try it in 3 weeks. We are going to force carb it.

I just remembered we totally forgot about the Roasted Barley being .75 lbs and dumped the whole pound in. I'll let you all know how that recipe is, hah.

crazyboy · 03-14-2009, 07:37 PM

This looks great I think it will be my next brew. But I have wanted to brew a coffee stout.

Do you think it would taste good if I added some ground coffee or whole beans to the secondary?

If so how much should I add to get a moderate flavor and for how long.

robertjohnson · 04-25-2009, 11:43 PM

Sorry if this is a silly question, but what's you boil volume for this?

uncleozzy · 05-29-2009, 01:39 PM

I've been away from brewing for awhile (just moved, haven't had a chance to get going again), but I had the ingredients for this lying around and finally brewed it up last Sunday. Everything that could go wrong did (wort all over the kitchen, boil-over, runaway fermentation temperature), but you know what? The sample I took last night, after 11 days, was awesome. Fermented with Nottingham, so even with the high temps (up to 73 or more at one point), ester production wasn't out-of-control (just a touch of fruit).

I did a PM and mashed low because I can never get extract to ferment dry enough, and wound up with slightly better-than-expected efficiency and an OG of 1.050ish. The Notty took it down to 1.014, which, if past experience is any indicator, is where it will finish. I'm going to let it sit another week before bottling, to see if the yeast won't clean it up a bit more, but I'd drink it as-is, no question. This is a great recipe (I did give it a little more bittering, though).

undallas · 05-29-2009, 03:19 PM

Quote:

Originally Posted by uncleozzy

This is a great recipe (I did give it a little more bittering, though).

+1 on this... but IMHO, I think this beer is one of those beer where yeast and hop is not the main character... it is all about malt... The mixture of malts that integrate into a wonderful stout... I really enjoy this one. Time to make a black and tan homebrew beers tonight...