Ó Flannagáin Standard - Page 30

**DubbelDach** · 02-07-2012, 01:01 PM

Brewing up some Standard this weekend... Gave a shout-out on my website in return for hijacking and rebranding your recipe!

Cheers!

Rubes · 02-18-2012, 02:49 AM

Drinking this right now, and it's delicious. Brewed it on January 4th, bottled 3 weeks ago with 5oz of priming sugar. More sugar than necessary for a stout, so it's a bit overcarbonated but it tastes good. The one thing I don't understand is the lack of a head, even when I pour really aggressively. It's carbonated and there is a small ring of foam that sticks to the glass a bit but no head at all. I don't know if it's just young or if maybe I did something wrong. In any case, I'll be brewing it again.

**bottlebomber** · 02-18-2012, 04:59 AM

It's probably too young, especially if carbonation seems overly harsh. A well aged bottle conditioned stout can't help but have a decent head. Also refrigerating for a few days before drinking helps.

harlond · 02-20-2012, 02:54 PM

Quote:

Originally Posted by harlond

I made a variant of this [2/1/12] . . . Scaled it down to 1 gallon . . . .
* * *
This is my first batch, sort of. About 18 years ago, I made five 5-gallon batches of homebrew. Every one had a terrible plastic taste . . . (which is redundant, when you think about it).

Just bottled it. Tasted the dregs of the bottling bucket, and didn't detect any plastic. I think it's going to be drinkable.

Boek · 02-29-2012, 12:40 AM

I used this recipe except I added one pound of base malt. After two weeks in the primary the gravity is 1.021. I mashed at 155. Any ideas why the fg is so high? Should I stir up the yeast or re-pitch? The OG was 1.047.

**bottlebomber** · 02-29-2012, 01:02 AM

Are you using the wlp004? That is pretty sweet... What is your fermentation temp?

**DubbelDach** · 02-29-2012, 01:49 AM

Just kegged this and put it on 30psi gas. Can't wait to try it tomorrow night, it smells amazing!

Boek · 02-29-2012, 02:44 AM

Quote:

Originally Posted by bottlebomber

Are you using the wlp004? That is pretty sweet... What is your fermentation temp?

Using ferentis s-04. Ferment temp was 68, on the third day it dropped to 59 then I raised it back up. What should I do?

**bottlebomber** · 02-29-2012, 03:07 AM

Quote:

Originally Posted by Boek

Using ferentis s-04. Ferment temp was 68, on the third day it dropped to 59 then I raised it back up. What should I do?

It could be one of two things. Either the yeast crashed out from the sudden cooling. The other thing is, while some people have reported good attenuation with Fermentis US-04 I have not. For me it usually hits somewhere around 68-70% so it could just be that that's where the yeast was able to take you on this beer. You could try rousing the yeast and warming it up to see if you can get it down a little and in the future use Nottingham for a dry beer.

harlond · 03-17-2012, 01:15 AM

Quote:

Originally Posted by harlond

Just bottled it. Tasted the dregs of the bottling bucket, and didn't detect any plastic. I think it's going to be drinkable.

Tasted this for the first time tonight. It poured a nice dark-brown head, which looked great, though it didn't last long. It's totally drinkable. It's not great, but it's quite drinkable, maybe a little astringent in the finish, but my palate is so undeveloped who knows. Anyway, I had 25 gallons of failure when I tried brewing years ago, now I've got 500ml of success.