Glad to hear that you are enjoying it AnCapJake. You summed up this brew pretty much dead on, lots of color and flavor but exceptionally drinkable. Bigger isn't always better.
I brewed this recipe this weekend and had a lot of trouble with boil overs. I had to remove the pot from the heat every three minutes or so to prevent them. This might be due to my 2.5 gallon boil size. Everything else was done per the recipe. The other problem I had was the trub did not settle in the cooled wort well, and a lot made it to the primary. Did anyone else experience either of these issues? Is there anything I can do to correct it? I thought I could rack off the trub early and re pitch. All advice is appreciated.
I am brewing a new version of this recipe since I am back in an apartment and don't have room for all grain. The numbers are all pretty close to the original recipe. I am most excited about swapping the black patent for Carafa III (I love Carafa III). Also, I think the addition of the Maris Otter should add some depth and a slight nuttiness to it.
Briess Golden Light Dry Extract 4 lbs, 8 oz
Briess Flaked Oats 1 lbs, 0 oz
Lactose 1 lbs, 0 oz
Crisp Chocolate Malt 0 lbs, 12 oz
Crisp Maris Otter 0 lbs, 8 oz
Briess 2 Row Carapils 0 lbs, 8 oz
Weyermann De-Husked Carafa III ® 0 lbs, 8 oz
Fuggles Pellets, UK 1 oz @ 60 mins
Fuggles Pellets, UK 1 oz @ 5 mins
Danstar Windsor
Brewed this yesterday and smelled good!
Are u guys doing secondary? Or just primary? How long should the fermentation last?
Wingnutt73 said:My Fermentation was pretty fast 2-3 days. I did not use a secondary either. Bottled it after 11 days in the primary and should be enjoying it this week.
So I just found out I forgot to get the Oats!!!!!!!!!!!!!!!!!!!! I guess since I have everything preped and ready to go I'm moving forward with 1lb of Flaked Wheat instead. I should get similar results (I hope). Let you know how it turns out.
I went to the LHBS and got ingredients, the grains only came in 1lb bags, so that's what i got, and the guy crushed them all together, so i have twice as much black patent and carapils as i need, do you think this will effect the beer in a negative way?
I would consider doing a double batch if its all mixed together. Get enough for another batch minus black patent and carapils. Double the black patent will throw it off for taste and of couse color. Hop ibu will be off as well, thats why I suggest a double batch. I will be worth it in the long run. Everytime I make it, it doesn't last long, family and friends seem to come around more when they know its on tap.
shadows69 said:How much chocolate nibs did you add to the secondary? Should be a smooth subtile chocolate after taste.
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I added just a little bit after leaving in the vodka for a week. But i'm reading on "how to brew" by john palmer that high fermentation temps will produce really bad off-flavors in the beer.
The batch fermented at 70 -72F. That might be it
Cultkid said:That's quite a blanket statement though. I mean, there are plenty of different yeasts that love a good warm fermentation. A lot of Belgian yeasts for example thrive and produce wonderful aromas in that 70-72 temperature range. Some can even handle as much as 80-86F.
I cant find a reason why the beer doesnt tast very good. What contamination tastes like? That could be it too.
Also it took me a about two hours to cool the wort, maybe thats part of the off flavors...
I will open another bottle tonight or tomorrow and try to identify any aroma or taste so i can let u guys know..
Cultkid said:One other thing to consider is that as a beer ages (assuming you're bottle conditioning and not force carbonating) is that the yeast will continue to scavenge off flavors in the beer and will continue to bring the gravity down as low as it can go. I once made a very high gravity (1.108 OG) barleywine that tasted horrible when I first made it. After letting it ferment for 2 weeks in primary, and then in the secondary for 3 weeks I bottled it, waited a couple weeks and tried it. It was bad. Like really really bad. So I sat on the bottles for a year and a half, and then entered them in a competition just so I could get an expert opinion on "what did I do wrong?" But to my surprise, after a year and a half cellared in the basement, they not only took their category "an excellent example of the complexity and depth of the style" to quote one BJCP certified judge, they placed in the Best in Show... so I guess my advice is to be patient, and try your stout again in 2 or 3 months. Most stout is improved with age.
So SG on days 7 and 10 in primary were unchanged at 1.032, from OG of 1.065. I did some serious stirring after the grains on brew day (12 oz black patent and 8 oz roasted barley). ABV comes out to 4.3, which is actually higher than what DrinkinSurfer's recipe actually calculates out to. But 1.032 seems super high. Does anybody have any thoughts? Does this fit with my extra grains? When would anyone consider repitching? I think I saw someone who racked at 1.030 earlier in this thread. It tastes pretty good - chocolate, roasty, with a very faint tang which I'm attributing to the lactose. Thanks for any and all advice - I'm a supernewb
Hi All,
Im about to plan my first ever AG brew and had planned on a creamy type Stout as i am a Guinness lover and unable to get it where i now live.. So this recipe sounds and looks perfect for me in many ways.. suits my tastes and seems to be a rather easy/fast brew to bottle to my mouth beer
A few questions that i dont understand reading through all the posts:
1. SG and FG.. how do i test this? From what i read it sounds like you guys are opening up the primary fermenter a few times to test? how is this good for the beer opening the fermenter ?
2. What exactly is the point/need of secondary fermentation? why is it not possible to just leave it in the primary fermenter the whole time until bottling?
3. When priming to bottle, can this be added to the fermenter and then bottled or do i need to add a little to each bottle?
4. When brewing, talking time of boil and such, is that time calculated from the point where the water starts a boil or just total time over the heat? This mash part confuses me cause ive watched videos where people are mashing whilst over a gas burner so heating, but also seen some home brewers mashing in an old cooler, with no heat at all.. just preheated water..
5. I live in a hot place, can this stout be ok fermenting at say 25 degrees celcius?
6. Dues to space restrictions, i want to do a 1 gallon first brew, and am hoping that i can maybe after primary fermentation that i can split it into 2 half gallon secondaries to maybe experiment with some different flavours in each like the vanilla and chocolate additions.. is that possible?
Im sure more questions will arise, and i know i have a lot to learn before actually doing this first brew, but at least i think i have now found the recipe that i want to do!!
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