My next brew is going to be a stout not unlike Guinness and Murphy's. My last batch was made in something like 2004, so I don't have strong memories, but I do have some info I recorded.
At first, I thought the stout was a little too fruity. Then after it sat in the keg for some weeks, it was perfect. I might knock the bitterness down slightly this time, but other than that, stout of my dreams.
I used 1056 instead of Irish ale yeast, and I fermented at 68.
Wondering what people think. Would I be better off with Irish ale yeast or a lower temperature? Maybe the yeast or the temperature led to the fruity taste, and the beer got better because the esters or whatever dissipated with time.
On the other hand, maybe I want to learn from this so I can get extra fruitiness in an imperial stout.
At first, I thought the stout was a little too fruity. Then after it sat in the keg for some weeks, it was perfect. I might knock the bitterness down slightly this time, but other than that, stout of my dreams.
I used 1056 instead of Irish ale yeast, and I fermented at 68.
Wondering what people think. Would I be better off with Irish ale yeast or a lower temperature? Maybe the yeast or the temperature led to the fruity taste, and the beer got better because the esters or whatever dissipated with time.
On the other hand, maybe I want to learn from this so I can get extra fruitiness in an imperial stout.