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Happen to have a coopers irish stout, bottled about three weeks ago. Prelim tasting last night was quite pleasant. Nutty and chocalate come to mind, if not a little sweet. Brewing additives play their part!.
In regards to those additives:
500 gm dried dark malt, 150 gm honey, 150 gm lactose, 350 gm ...

Currently brewing "brewmaster" Irish Stout.
-500gm dark malt
-150gm lactose
-350gm dextrose
-150gm honey (dogger inspired, maybe not enough to make a difference?)

Boiled for 30 mins and lame yeast starter used.
Let you know how it goes.
Very low starting S.G. of 1040. If it gets to 1010 the alc ...

I have more questions!. I want to know more!.
Great responses fellas, just have a few queries.

Ciderman,
You mention F.G. is relevant to exploding bottles because of unfermented sugars. Therefore, shouldn't F.G. naturally be higher because of the temp it was brewed at? (my case 32oC for most of it ...

Thanks guys, for all the helpful advice so far.

Actually had read most of the info given, through browsing the web and reading some of the previous posts on this forum. But I wanted confirmation, as you can't always believe what you read.

May I also add that some of you guys are quite ...

Hi!.
Am new to brewing.
Coopers stout. No fancy additives. Start temp 27oC. Got up to 32oC during fermentation. Blew the smitherines out of airlock. After 30 hours stopped completely. O.G 1054. after 30 hours S.G 1014. Three days in S.G 1012. Now wrapped in wet towel (probably too late) and temp ...