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NotALamer · 10-02-2009, 07:26 PM

It should come out drier with a longer, lower temperature mash. I did 152 for 60 and it came out pretty good but it could probably be drier. I haven't measured the FG so I can't tell you exactly how dry it is. If you're that concerned about a couple of degrees difference you should listen to the BrewStrong on attenuation because there are a lot of other things that can affect it.

korgman · 10-03-2009, 03:18 AM

I have another 5 gallon batch of this in primary. I found a place locally that sells corney kegs. If I decide to condition this in the keg, do I add priming sugar, or is that only for bottle conditioning/carbonation? If I keg it, I would definitely push with nitogen.

jtlawlor · 12-14-2009, 05:59 PM

Question:

I was wondering the effects of using a Wyeast 1728 Scottish Ale instead of the WL004 Irish Ale? Seems pretty close - and the Wyeast page names this for Extra Stout styles... (Note: I have a 1728 in the fridge, washed, from a Scottish Ale)

WL004
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High

vs.

Wyeast 1728
Origin:
Flocculation: high
Attenuation: 69-73%
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV

jtlawlor · 12-29-2009, 04:07 PM

Got one last brew in before the end of the year! Plus my brother was in town from LA!

Classic mix of brewing, Lou Malnatti's Pizza and Bears Football! Oh, and throw in a Stone Ruination IPA while brewing! Perfect!

Brew started at 4pm-ish on Monday before the Bears game
Finished the boil as game started at 7:30pm.
Mashed indoors (damn cold in Chicago now!) - kept Mash Temp (153-152) held for full hour.
*** Need to know how much Sparage water to have on hand... had a bit too much!
Didn't do a pre-boil gravity test... Hit the OG mark well with 1.046!!
Bears won, in a thriller!
Pitched starter at 74 degrees, active bubbling as of 8am. Using the Scottish Ale yeast that I had washed. (Still wonder if the Scottish Ale yeast will effect the flavor profile?)

Thanks for the recipe BierMuncher! It smelled GREAT, I loved the roasted qualities while brewing. Now the hard part ... waiting!

Myrdhyn · 12-30-2009, 03:34 PM

Would you pitch this onto a cake of Windsor?

I'm planning on doing back to back brews, one of which is a bitter using Windsor, the second would be this stout. If I can save a few bucks on yeast, bonus.

jtlawlor · 12-30-2009, 05:47 PM

Quote:

Originally Posted by Myrdhyn

Would you pitch this onto a cake of Windsor?

I'm planning on doing back to back brews, one of which is a bitter using Windsor, the second would be this stout. If I can save a few bucks on yeast, bonus.

From reading a bit on the Windsor, it might not ferment out as much leaving you a sweeter stout... see
http://www.homebrewtalk.com/f39/apparent-attenuation-question-81774/

Myrdhyn · 12-30-2009, 08:23 PM

Ah, if that's the case then I'll have to use something else because I'm looking for something on the dry side.

jtlawlor · 12-30-2009, 08:44 PM

Back on Page 9 - post 74: they recommended possibly using S-05 dry yeast.

Bdogg · 01-13-2010, 04:40 AM

Will be brewing this, hopefully sooner than later, with Wyeast 1084 Irish Ale. My yeast comes in on the 27th of January and I have all the grains. Man. Sometimes I am so impatient, I want to do it now!

400d · 01-15-2010, 06:48 AM

I have some questions:

1. Can I use 0.5 tsp of baking soda in mash?
2. Can I roast my own barley and get a decent ingredient for this brew?
3. Should I crush flaked barley?

thanks