big supper
Well-Known Member
Hi,
Me and my brewing buddy would like to do an Irish stout and I just had a couple of inquiries.
1. What, as far as ingredients is concerend, makes a stout(or beer for that matter) dry?
2. How do you get a creamy texture?
3. Should it stay longer in primary or secondary, or does it need longer in bottles?
I have looked at some of the recipies on this site and will probably try to convert a all-grain to extract. Any experiences would be appreciated!!
Me and my brewing buddy would like to do an Irish stout and I just had a couple of inquiries.
1. What, as far as ingredients is concerend, makes a stout(or beer for that matter) dry?
2. How do you get a creamy texture?
3. Should it stay longer in primary or secondary, or does it need longer in bottles?
I have looked at some of the recipies on this site and will probably try to convert a all-grain to extract. Any experiences would be appreciated!!