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Old 11-11-2011, 02:10 AM   #1
Nov 2011
Posts: 2

Hi in going ro brew a dry stout this weekend. I read somewhere the you should only use the bitter hops not the aroma and such is it true? And what does vatting mean? And My last question, how do i get the great foam head? Hope i can help me!

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Old 11-11-2011, 05:49 AM   #2
Double_D's Avatar
Feb 2011
Las Vegas, Nevada
Posts: 1,947
Liked 204 Times on 150 Posts

The hops thing is right as far as I know. the style doesn't have hop aroma/flavor. Vatting as far as I know means putting everything together to ferment. The head comes from the tap. You need a tap with a restrictor plate (stout tap) and a beer gas blend (75% N2 and 25% Co2). The beer is conditioned on Co2 then dispensed with the beer gas so it doesn't become over carbonated at the pressure required for passing through the restrictor plate.

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Old 11-11-2011, 05:50 AM   #3
Kayos's Avatar
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
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Look up O'flannigan standard in the stout recipe area. Great place to start. Use some flaked barley for the head retention (maybe 1/2 to a lb.). Yes, use some bittering hops, no need for flavor or aroma hops in a regular stout recipe. Anything you have on hand to get you the IBU's you are looking for.
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Old 11-11-2011, 10:02 PM   #4
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
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Not alot of hop flavor or aroma in this style, just enough to balance it.
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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