Fingers crossed Stout

triumph · Post by **triumph** » Sunday Jan 15, 2006 5:21 pm

1 Can Coopers Stout
1 Can Coopers Amber Extract
250 g Dark Crystal, no Gelflings
250 g Chocolate
150 g Rolled Oats
30 g Fuggles 25 min boil
10 g Fuggles 20 min soak at flame out
Safale US-56 pitched @25c. SG 1059

I wanted a big thick and rich grainy Stout. My long fermenting spoon almost stands up in it! Tasted MASSIVE out of the hygrometer. It's called fingers crossed stout as I really dont have much of an idea of what I am doing. But, onward, ever forward, nothing ventured, nothing gained! I will post tasting notes, but please dont say "I told you so!" Cheers, Triumph. (or at least I am hoping it will be!)

Post by **Oliver** » Sunday Jan 15, 2006 7:26 pm

Triumph,

Sounds fantastic. Let us know how it tastes. I reckon it will be great out of the fermenter, too!

Oliver

triumph · Post by **triumph** » Monday Jan 16, 2006 8:10 pm

Oliver,
It IS fantastic out of the fermenter! I took a reading tonight as an excuse to try it, and I am very excited about this one! Going along very nicely and I just love the colour..

MHD · Post by **MHD** » Monday Jan 16, 2006 8:35 pm

Is that made up to 23L?

triumph · Post by **triumph** » Monday Jan 16, 2006 9:04 pm

MHD,
I made it up to 21 litres. Its just a habit of mine, the first ever brew I did was too watery IMHO. Creature of habit now I guess!

yardglass · Post by **yardglass** » Monday Jan 16, 2006 9:33 pm

triumph wrote:
250 g Dark Crystal, no Gelflings

triumph · Post by **triumph** » Friday Jan 27, 2006 8:08 pm

Well, I got greedy and cracked one open tonight. Jeesus! Nothing but coffee and dark bitter chocolate! Initial impression is to much chocolate malt, but you get used to it. Maybe 150grm next time, and there will be a next time! The colour is like sump oil and the head is not too great yet (too green). I will be keen to see if the bitter chocolate eases off a bit, does anyone know about ageing a stout like this? It almost has a rummy flavour to it, with a gentle slightly sweet malt finish that lasts quite a while. All in all, I am happy with it, but will make a few alterations next time. All in the name of education! Thanks to everyone for all the tips and hints!

yardglass · Post by **yardglass** » Friday Jan 27, 2006 8:35 pm

what is it ? about 5 weeks in the bottle ?

i would have thought it would have been passable by now.

triumph · Post by **triumph** » Friday Jan 27, 2006 9:00 pm

Yard,
1 week in the bottle. Just me having no patience...

yardglass · Post by **yardglass** » Friday Jan 27, 2006 10:26 pm

triumph wrote:Yard,
1 week in the bottle. Just me having no patience...

it's an irresistible urge.

we're yeast junkies, that's what we are......

triumph · Post by **triumph** » Friday Feb 03, 2006 7:56 pm

I think I may have converted one of the blokes I work with to the wonderful world of Homebrew! This Stout has turned out fantastic, even though it is only 2 weeks in the bottle! I took one into work today and my mate could not believe it was HB. He brewed a bit in his younger days and thought it was ok then, but was blown away by the quality of the ingredients we can get now. I told him that imagine what you could do if you actually knew what you were doing. Thanks for all the tips blokes, am a bit pissed on the stuff at the moment. all good

Daron · Post by **Daron** » Sunday Feb 05, 2006 9:12 pm

I just knocked over my last stout last night... I call it Black Death coz that's how I feel the morning after.

It's Coopers stout with some fuggles and extracts, honey, and a couple of cloves. Bugger me, it tastes great but the head is still dizzy.

At work now and still feeling cloudy.

Won't stop me making another batch soon though.

homebrewandbeer.com

Fingers crossed Stout

Fingers crossed Stout

Re: Fingers crossed Stout