My stout attempt

[rotten]

My stout attempt is either a sweet stout or american stout IMO.
Here it is.

1.5 kg LLME (50.85%)
0.5 kg DDME (16.95%)
0.4 kg Crystal med (13.56%)
0.3 kg Roast Barley (10.17%)
0.25 kg Amber malt (8.47%)

15 g Tett @ 60 min (4.6% AA)
15 g Perle @ 40 min (7.6% AA)
15 g Perle @ 10 min
15 g Amarillo @ 10 min (8.6% AA)
IBU 39.1
SRM 33.8
OG 1052
Make 16 ltr
US-05 yeast

How much should I prime a stout? How long should I condition for? It will be racked after fermentation over. Is it worth trying to clear a stout? (gelatine)
Cheers

[AidanMatthews]

Hey mate i recently made a stout dunno if u bulk prime or not.
i just did my normal 2 coopers drops for my 650ml glass bottles. Carbonation was nice and nice creamy head.
2 coopers drops is 7gm of cane sugar


edit
I left in bottle for 3 weeks before drinking, 4 weeks and its starting to taste better and better.
due to heavy malt flavor its a good ageing beer

[rotten]

Gday.
Normally prime 1 tsp castor sugar for 750 ml bottles. Have thought about bulk priming but haven't done it yet.
Cheers

[AidanMatthews]

Hey mate i found a good bulk priming thingo....

http://webspace.webring.com/people/ms/s ... lator.html

U can searchs sweet stout there in style

Select what u need, temp is what u brewed at, this time of year its a out 20 for me
Dextrose is what i would use personally if i had the gear to do it

2 coopers drops roughly calculated is 2.5 volumes of co2 from my brew

[rotten]

O.K. brewed this tonight

This is a partial recipe. mash 2.5 ltr 60 min @ 66c. Volauf 3 times. Sparge 10 ltr 75-80c, (modified sparge, volauf with sparge water twice, soaked in sparge water 10 mins, volauf again twice.) Boil volume 11 ltr, followed recipe above for hops.

OG 1048, 50% efficiency which is great for me.

Highlight - this week I split a US-05 yeastcake into two 750ml stubbies, then capped. Got one out today for a starter, took cap off, tipped out top liquid and primed with 50g DLME, put cap on and shook like buggery. Shaking like buggery proceeded for at least 3 hrs, sitting on top of heater inbetween shakes. Went to un-cap to pitch starter, BOoOM!!! starter everywhere in kitchen, and I mean EVERYWHERE. Lucky to still have eye. Another stroke of luck is wife and kids stayed asleep so I live to brew another day (now I have cleaned up).

Lesson learned - DON'T make and shake a starter without an airlock (what an Idiot)

P.S. still pitched what was left of starter and will check tomorrow in case other half of trub needed.
Cheers

[big dave]

Had the same thing happen in the door of the fridge

Good thing I was home on my own to clean up before the boss spied the mess....

How did the ferment go Rotten?

[rotten]

Well, I have got a 3 inch high Krausen, don't have any bubbling through airlock happening yet though. I have read enough posts to realise not to worry as that's not a true sign of fermentation. I did remove lid yesterday in readiness to pitch rest of yeastcake and decided against it, yeast looked healthy enough for me. Does a stout normally ferment slow?
Cheers

[AidanMatthews]

This time of year it can because of lower night time temps and ur using an ale yeast.
what temps are u fermenting at?

20c -22c should be 6 - 7 days

Also i found with my stout ths FG was higher than my ales and lager, i could only put that down to unfermentables in a very dark beer

I bottled mine as it got stuck at FG of 1018

[rotten]

i used US-05 yeastcake, pitched 20ish c , ferment around 16-18c. Once i saw krausen i didn't touch it. I scored a brewcraft heater plate off a mate and put brew on that for a day to finish things off after 7-8 days. Racked to secondary and put in fridge after 2 days to add finings before bottling. FG at bottling 1008.
I did taste it out of fermenter at bottling, it's sweet, dark, and will need time to mature. Very tasty though.
Cheers

[warra48]

I'm bottling my first Stout today.
Went from OG 1.051 to 1.014.
The hydro sample yesterday tasted oh so nice.

[rotten]

G'day all.
I cracked the first bottle of my stout today over dinner. It was a perfect beverage for turkey chorito sausages with ricotta-spinach tortellini, and mash spuds to top it off. Felt like an Irishman.

Bloody Beautiful doesn't seem to do it justice. I thought it may be sweet when I bottled (fg reading good for something besides numbers) but it has balanced beyond my expectations. Will only improve with age.

Cheers