stout

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  1. snmcatee

    For Sale Complete 15 gallon BIAB electric brewing system

    Everything you need to brew easily and quickly! Located in MN. $1750 for everything!
  2. kevin58

    Historical Beers 1956 Amstel Stout

    I found this recipe on Ron Pattinson's blog, Shut Up About Barclay Perkins. Amstel is not a beer I know anything about except that they brew lagers. So it came as a surprise to see the word Stout attached to the Amstel name. I brewed this as soon as I read Ron's article which states that Stouts...
  3. A

    HELP WITH A STOUT.

    Good day everyone. I made an Irish stout, according to my own recipe. While pouring it for carbonation, I tried it. It turned out according to the recipe: there is a burnt taste and its aroma, as well as coffee and bread crusts. But it turned out to be a dry stout, and I wanted a sweet one...
  4. P

    Can Lutra actually be such a BEAST?

    I brewed a stout using Omega Yeast Lutra kveik. Let's go. Lutra® Kveik OG was 1075 and after 24 hours at 30°C (about 86°F), it reached 1027, making the beer about 6,3 %. The taste was quite harshly bitter. After 48 hours it is still at 1027 and tastes delicious. My question is, can this...
  5. jayjay

    Banana Split Recipe - how to add banana to beer

    Hi fellow brewers So i want to experiment with a milk stout by "dry hopping" with toasted cacaonibs, vanilla and banana process to imitate a banana split dessert. However, i am worried that raw banana might contain too much fat to work properly in the beer, so i am thinking of using...
  6. mccamich

    Nitrogenating Keg Using Diffusion Stone...Same Volume of CO2 as NCO2?

    Hey all. I brewed an Irish stout that I am very excited about and I decided to keg it (first time kegging) and to nitro it (also first time nitrogenating). I have all the equipment, the tank, the regulator, the hoses, the diffusion stone, etc and I'm 90% sure that I know how to hook it all up to...
  7. B

    Magnesium acceptable level for stout

    Hi guys :) I know that the acceptable level of magnesium for making beers is 0-40 ppm, but in most recipes it is around 5 ppm. I know that the malts have magnesium on sufficient level. But my question is: my water is 16 ppm and I'm wondering if it is too much for stout ? So it is 16 ppm plus...
  8. Larryposte

    Maple syrup in stout wort

    Hey there, my wort is ready and I’m planning to add maple syrup to it in order to brew something closer to a pastry stout than a regular stout. I have 22 liter of wort, how many maple syrup should I add to that before I make all of this fermenting? Thanks in advance
  9. DanInSydney

    Belgian Stout Bottle Priming

    Hey guys, getting ready to bottle but the recipe didn’t give any directions on this! I want to bottle prime with sugar. Any advice on which sugars and what quantity?
  10. DanInSydney

    Irish Stout fermentation

    Got a stout on the go in 2 glass carboys. 3 weeks fermenting and looked finished - beautiful black colour. But... Yoday 1 of the carboys started bubbling away like crazy and has gone back to the brown colour it was before turning black. See left back right above. Any idea whats going on?
  11. secretlevel

    How to (Successfully) Brew with Maple Syrup - My story of trial and error

    I have tried pretty much all of the methods to try to get maple flavor in my beers. I've done a maple as priming sugar, maple-aged oak staves, fenugreek seed beer, maple extract beer, maple in primary, maple in secondary, maple soup, maple gumbo... just kidding about the last two. You get the...
  12. BryggAnton

    Adding Dextrin during fermentation

    Hi folks! I'm 1 week in to the fermentation on my big extract stout. And now i wounder if i can add some dextrin directly in to my fermentation vessel, or is it too late? I'm planning on kegging it in 2-3weeks from now.
  13. FL_ABG_brewer77

    Perpetual Blending

    So my idea is that i'll brew a beer (probably either a stout or a barely wine) and I'll let it age for a year. Approx 2 weeks before batch #1 is a year old, i'll brew batch #2. And I'll repeat this cycle year after year. Each time I'll pull an equal amount of each vintage and blend them...
  14. B

    Jacketed Conical

    I’m looking for a jacketed conical. I’d consider 7-8 or 15 gallon. From what I can find Brewers Hardware, Stout, Glacier Tanks and maybe Brewha are the only ones making jacketed conicals for home brewers. I’ve looked at buying new from Brewers Hardware but was hoping somebody may be looking to...
  15. jayjay

    Need quick advice adjuncts effect on priming sugar quantity

    Hi I am about to bottle my first milk stout in which i will be adding a tincture of roasted cacao nibs and vanilla beans to the bottling bucket right before bottling. However i am in doubt as to whether the sugar contents of the adjuncts would mess up the usual priming sugar quantity and...
  16. T

    Climbing Gravity-Taking a High Gravity Beer From Grain To Glass

    When I first started Home Brewing my first thought was not to brew some sophisticated Belgian Ale using only imported ingredients from some monastery high in the Alps, but rather I centered my aim to something more American. My aim was to brew something that showcased the truly American ideal of...
  17. A

    Brew It! - Yooper's Oatmeal Stout

    Charles Caleb Colton once said "Imitation is the sincerest form of flattery". As brewers, that is an exceptionally true statement. There's a reason that expressions like RDWHAHB have become a staple of brewing. It can be intimidating to develop a recipe, let alone one that's going to have...
  18. V

    Craft The Perfect Draft - Hazy Daze Stout

    As the Fall season approaches here in the Northeastern United States it brings with it the shorter days and cooler temperatures that signal the end of summer. In a few weeks the leaves of the deciduous trees in my neighborhood will start to change color. The same green leaves that provided...
  19. lemy

    Temperature Issues Beyond Reason

    Early this morning I brewed a Chocolate Oatmeal Stout. This is the first 12-gallon batch on "my" system. I possess a 14.5 gallon conical fermenter, so why not fill it? Since it was my first big batch, it was not without problems and a lot of learning. I learned a valuable lesson about combing...
  20. lemy

    Temperature Issues Beyond Reason

    Early this morning I brewed a Chocolate Oatmeal Stout. This is the first 12-gallon batch on "my" system. I possess a 14.5 gallon conical fermenter, so why not fill it? Since it was my first big batch, it was not without problems and a lot of learning. I learned a valuable lesson about combing...
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