Maiden Brew - Irish Stout - Page 2

KingBrianI · 01-08-2009, 09:54 PM

I would hazard to say that at 1.062 OG, the stout is no longer Irish.

keelanfish · 01-09-2009, 01:09 AM

I'm not an expert on beer styles, and I didn't name it. It's the name of the minimash kit I ordered from Morebeer. They estimate I should have hit 1.068 and should end up with an ABV of 6.5-7.25%

Here's the link:

Irish Stout- Mini Mash | MoreBeer

I'm going to brew a Saison next that they estimate at 1.096 and ABV of 8.5-9.5, which is much stronger than a typical Saison like Saison Dupont or Saison Foret which are around 6.5%.

Belgian Saison- Mini Mash | MoreBeer

Actually, reading the instructions included in the kit, they state 11% on the Saison. This is a minimash kit and includes 12 lbs of malt and a hefty bag of LME. Hopefully it's good!

I've never brewed a morebeer kit, these are my first two.

KingBrianI · 01-09-2009, 01:28 AM

Oh, I'm not saying that the naming is wrong on your part. I realize that is how morebeer labeled it. I think it is more a result of morebeer capitalizing on the bigger, faster, stronger drive many homebrewers have. Gotta have more ABV! Gotta have more hops! Little appreciation of balance and moderation is seen anymore, I'm afraid.

The beer should be good regardless!

LakeErieBrew · 01-09-2009, 02:48 PM

That immersion chiller is damn purdy! Nice work!

keelanfish · 01-16-2009, 04:57 PM

So, this brew has been in the primary for two weeks today. It's fermenting in a water bath and it held at 70 degrees for about 3 days. Then it dropped to 68 and held there until 2 days ago. We had a massive cold spell (it was 12 this morning in Atlanta) and now it is at 65. Should I do something to bring the temp back up, or is this okay?

I used the White Labs Irish Ale Yeast

Starderup · 03-05-2010, 03:15 PM

I would be interested in more pics. I wish I knew how to solder copper.

ODaniel · 03-05-2010, 06:54 PM

Quote:

Originally Posted by KingBrianI

I would hazard to say that at 1.062 OG, the stout is no longer Irish.

"Irish" Stouts used to be primarily Extra/Double and even Imperial. I would sub "Irish" for "Dry".