Wheelspin
Well-Known Member
Let me start by saying that I love stout. Especially Castle Milk stout and the occasional Guinness we get here over in South Africa.
Over the last 3 years I've made 4 or 5 stouts which, without exception, have been too sweet, did not ferment down far enough, and eventually became hard to handle due to bottle bombs and gushers.
Could anyone give a few pointers on the art of making stouts.
To date i have made a Left Handed Milk Stout clone, O Flannigans Standard stout and a Black Pearl porter with equally disappointing results !!!
Any tips guys ?
Over the last 3 years I've made 4 or 5 stouts which, without exception, have been too sweet, did not ferment down far enough, and eventually became hard to handle due to bottle bombs and gushers.
Could anyone give a few pointers on the art of making stouts.
To date i have made a Left Handed Milk Stout clone, O Flannigans Standard stout and a Black Pearl porter with equally disappointing results !!!
Any tips guys ?