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Old 06-01-2008, 04:39 PM   #1
StarsNBars8
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May 2008
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Anyone have a good Guiness Clone?

I've tried a couple of stouts in the past, and I've found a few "clone tries," but I'm looking for that same rich, creamy, full finish...

Thanks all!

 
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Old 06-01-2008, 04:43 PM   #2
McSwiggin'
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Feb 2008
Fort Lauderdale
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Biermuncher has a tasty guinness clone in the recipe database.

here's a link:
http://www.homebrewtalk.com/showthread.php?t=28239

 
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Old 06-02-2008, 01:48 AM   #3
Hoosierbrewer
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Apr 2008
Muncie, IN, Indiana
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There is one in an older BYO magazine also.
__________________
Primary 1: Oatmeal Coffee Stout
Secondary: American Mild IPA
Keg 1: English Bitter

Next up: Double IPA for friend, Kolsch, Graff, American Wheat, Dunkleweizen.

 
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Old 06-03-2008, 12:37 AM   #4
StarsNBars8
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May 2008
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Thanks! This seems to be the latest request and it's been encouraged by others who wonder into the back yard.
I appreciate it.



Primary: Brown Hard Cider
Secondary: Cherry Heff
On Draft: Blue Moon and Honey Apricot Ale

Planning: Guiness Clone, Firestone Double Barrel Clone

 
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Old 06-03-2008, 12:44 AM   #5
Hoosierbrewer
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Muncie, IN, Indiana
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Guniness is good, but you can brew a great stout yourself. Oatmeal stouts are usually a hit as are coffee stouts.
__________________
Primary 1: Oatmeal Coffee Stout
Secondary: American Mild IPA
Keg 1: English Bitter

Next up: Double IPA for friend, Kolsch, Graff, American Wheat, Dunkleweizen.

 
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Old 06-03-2008, 02:18 AM   #6
Funkenjaeger
 
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Quote:
Originally Posted by StarsNBars8 View Post
I'm looking for that same rich, creamy, full finish...
Not to bash guinness clones by any means, but "rich" and "full" aren't words I'd use to describe guinness, and as far as "creamy", you're not going to really get the full effect there without serving it on nitro. If you're actually trying to get a rich, creamy, full stout you should explore other stout varieties (besides dry stout) - if you haven't tried other commercial stouts to put guinness in perspective, you definitely should. If you want 'creamy', oatmeal stouts are awesome. Sam Smith's oatmeal stout is great, and their imperial stout is so thick and creamy it's like drinking liquid silk.

I've done the guinness 'clone' from the BYO 150 clones issue, and it came out great - smooth, clean, dry, and very drinkable, not thick or very roasty like some stouts.

 
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Old 06-04-2008, 06:03 AM   #7
StarsNBars8
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May 2008
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I'll look at some others, but I've never enjoyed an Oatmeal Stout. There are a couple of microbreweries around, and I always sample their Heff, Ale, and Stout... so I've had a handful.
As far as the Nitro goes - I've been thinking about putting in my keg, and replacing the CO2 for a while - I know in Portland many places have different types of beer on Nitro and they're great.

 
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Old 06-04-2008, 06:22 AM   #8
Austinhomebrew
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Mar 2007
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Here is a trick. Take a stainless aeration stone and attach 2 feet of 1/4" hose to it. Connect it to the short gas diptube in your corny keg. Carbonate this way. The reason the nitrogen makes a creamy longer lasting head is because it has very tiny bubbles. Co2 has large bubbles and if you force Co2 through the stone it will produce small Co2 bubbles and simulate a
Co2/Nitrogen carbonation.

Great for stouts or any thing you want to be creamier.

Forrest

 
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Old 06-04-2008, 08:44 AM   #9
Awfers
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May 2008
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Murphy's Irish Stout is considered "better" among some beer lovers (rounder, smoother, creamier).

But that all comes down to personal preference as well (the Coke is better than Pepsi argument)

I prefer Murphy's, when I can get it, and am keen to try brewing one..

As far as a recipe, there seem to be tons online, none of which I have tried I must admit...

 
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Old 06-04-2008, 11:59 AM   #10
Funkenjaeger
 
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Quote:
Originally Posted by Austinhomebrew View Post
Here is a trick. Take a stainless aeration stone and attach 2 feet of 1/4" hose to it. Connect it to the short gas diptube in your corny keg. Carbonate this way. The reason the nitrogen makes a creamy longer lasting head is because it has very tiny bubbles. Co2 has large bubbles and if you force Co2 through the stone it will produce small Co2 bubbles and simulate a
Co2/Nitrogen carbonation.
That doesn't make any sense. CO2 is not stored in the keg as bubbles, it's stored as dissolved gas (and carbonic acid). While a stone would produce fine bubbles when carbonating, they'll just be dissolving. The head doesn't form until the beer exits the faucet and enters your glass, where the pressure is released, in which case the original method by which the carbonation got in there will not make any difference. The only way I can see this making a difference is if you were injecting a stream of micro CO2 bubbles into the beer AS you were dispensing it, so you'd basically be shooting some foam right down the beer line - which would require that the stone be either in-line with the out tube, or at least RIGHT next to its inlet.

 
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