Suggestion for a first stout?

[PearlJam]

Yeah this is pretty normal for an underpitched (liquid) yeast as they are simply taking note of supplies and multiplying before commencing fermentation. As a result you'll finish with a lower FG with a higher number of fusels which the yeast will eventually convert to esters giving you a beer thats fruitier but less malty.

Here was one experiment I came across on Brulosophy I think:

Also in terms of airlocks the bubbler I've found is a bit better for avoiding clogging, although I usually put in a blow-off tube at first as I always get excess activity during the attenuation phase.

I will brew this one again and try to get it closer to what it should be. Hopefully it will still come out decent enough

 

[Brew_Meister_General]

I will brew this one again and try to get it closer to what it should be. Hopefully it will still come out decent enough

Well post the results and well have a review! Besides, if you follow a recipe you'll always get a good beer, plus theres a solution to every problem, my last beer finished a bit thinner than desired (1.012) but crazily enough you can actually buy dextrins ('Body Bru') and just add that to the fermenter, which helped me get it up to 1.016

 

[PearlJam]

I am thinking of doing the same recipe immediately after bottling. Should I first do the yeast washing and make a starter or is it ok to just rack onto the yeast cake after bottling?

I get a few different views about racking onto the same yeast cake and not sure if it only relates to when doing different beers.

 

[KeninMN]

Don't bother washing. Rack onto about 1/3 of the yeast cake and save the rest in sanitized jars for a future brew. (I would, however, suggest making a starter with the yeast you save for later.)

 

[PearlJam]

Took the gravity this morning and it is at 1.014. The sample tasted very promising even though I just brushed my teeth.

 

[Brew_Meister_General]

I am thinking of doing the same recipe immediately after bottling. Should I first do the yeast washing and make a starter or is it ok to just rack onto the yeast cake after bottling?

I get a few different views about racking onto the same yeast cake and not sure if it only relates to when doing different beers.

Washing would be ideal as then it allows you to separate the yeast from the trub although racking would be a much easier option, especially if you plan to brew again the next day.

Sending it dormant over night by storing the vessel in the fridge would also be ideal but considering its size thats probably not an option, so maybe stick in the cellar with some ice packs just to slow activity.

With harvested yeast you wouldn't need to make a starter, you'll just have to judge by its thickness how must yeast it contains which you can find out about somewhere, I don't actually know.

 

[PearlJam]

So I got everything yesterday to do a new batch. The plan is to bottle and brew on the same day (tomorrow).

I started thinking of experimenting with a couple of bottles. I want to prime 2 with brown sugar, 2 with honey and then also 2 bottles adding maltodextrin to get a feel for how it changes the end product.

The problem is that it appears I will have to boil the maltodextrin before adding it and seeing that I will only do a few bottles it becomes difficult to calculate how much goes into an individual bottle. I will try whatever I can figure out, but if there is any ideas I would appreciate it.