OK just kegged my second batch of dry stout 3 days ago.
here's the ingredients, provided by Dan's Homebrew Store in Vancouver:
yeast: nottingham
extract: pale malt
grain bill: .5 lb each of carapils and wheat, 1 lb roast barley
hops: zeus whole 15 AAU
Anyway this was a pretty standard extract brew: boil the water, add the extract and hops, boil for about one hour, while doing so add the grain sparge.
Initial gravity was 1.045
This one fermented for only 4 days, and I waited around for 3 more then I racked it into a carboy. At this point gravity was 1.020. It sat for 10 days in the carboy with an airlock on, and when I kegged it the gravity was 1.010. Guess it fermented more in the carboy!
I set the PSI to 15, shook the keg, and then let it sit for 3 days.
This one is superb! https://cdn.homebrewtalk.com/images/smilies/n045.gif The finish is much cleaner and drier, the roasted barley really comes out, and there are way fewer "random smells" for lack of a better word-- the taste is much more focussed (sorry for all the metaphors).
Anyway, here's what I did differently from batch 1:
a) Fermentation at a lower temperature. (~18 degrees instead of 20)
b) no idea why the fermentation was so fast-- first batch went for 7 days!
c) the loong rack in the carboy might also have contributed to the much cleaner taste.
Anybody who brews stouts, love to hear what you have to say.
here's the ingredients, provided by Dan's Homebrew Store in Vancouver:
yeast: nottingham
extract: pale malt
grain bill: .5 lb each of carapils and wheat, 1 lb roast barley
hops: zeus whole 15 AAU
Anyway this was a pretty standard extract brew: boil the water, add the extract and hops, boil for about one hour, while doing so add the grain sparge.
Initial gravity was 1.045
This one fermented for only 4 days, and I waited around for 3 more then I racked it into a carboy. At this point gravity was 1.020. It sat for 10 days in the carboy with an airlock on, and when I kegged it the gravity was 1.010. Guess it fermented more in the carboy!
I set the PSI to 15, shook the keg, and then let it sit for 3 days.
This one is superb! https://cdn.homebrewtalk.com/images/smilies/n045.gif The finish is much cleaner and drier, the roasted barley really comes out, and there are way fewer "random smells" for lack of a better word-- the taste is much more focussed (sorry for all the metaphors).
Anyway, here's what I did differently from batch 1:
a) Fermentation at a lower temperature. (~18 degrees instead of 20)
b) no idea why the fermentation was so fast-- first batch went for 7 days!
c) the loong rack in the carboy might also have contributed to the much cleaner taste.
Anybody who brews stouts, love to hear what you have to say.
