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just reading through this thread, personally i think some of you are over priming, but if you like it go for it i usually prime 3g of dex per ltr, my next stout will be an imperial that i'm leaving till next winter, i won't be priming that one at all, it should come out great by then

Yeah, the Essential Guide to Bulk Priming recommends low priming for stouts, which is 0-3g of dex. When I bottled my simple stout, I used a low carb level, just like you.

nice blog rwh i'm doing almost the same recipe this weekend (hopefully) for coopers sparkling but doing an all grain (my first go) over two pots, just gotta make the candi suger, i'm lazy

-Phill

hi, are these medicine tasting compounds likely to give me a hangover? i washed the sodium met out with boiling water and used filtered water in my brew? can anyone suggest an explanation for this weird taste?

rwh wrote:Sounds damn good to me, only comment is that it's about 5%, might be worth chucking in 500g LDME if you like it stronger. The oats should be good, make a nice creamy head.

Ah, I forgot to mention I'll only be filling to 18L..... hopefully will assist with the 'chunkiness' of the beer.....

just cracked my first semi primed one and the weird taste has vanished leaving me with the nicest beer i have ever brewed

I just bottled this other day (it's scarey to see my beer cellar is growing faster than I can drink them. since I have purchased 2nd fermater).... I don't know what I have done, I was pretty pissed on my home brews and at the time it seemed a good idea to make a other brew, I couldn't be bothered to weight the stuff, just used measurement cups and it's roughly like 250g per cup or there of.

Sweet Stout

1 x Can Thomas Coopers Irish Stout
1.5kg Amber Malt Extract
4 cups of Dried Dark Malt
3 cups of Dried Corn Syurp
500g Lactose
2 teaspoons Licorice extract
Safale S04 yeast
Water topped up to 17.5Lts mark

I didn't use any hops, I chucked everything in 2 litres of water, bring to boil, then simmer for 5-10 minutes.

OG 1.078 FG 1.029 (I was worried about the FG for couple of days, but it stayed the same for nearly 3 days.)

Only used half of the priming suger instead of ethe standard teaspoon of dexcrose per bottle, because I was bit wee worried about the risk of them exploding due the high final gravity.

The taste is very interesting while I was bottling them, it reminded me of Kahula, very toffee-ish with hints of rich coffee and licorice

how do you incorporate the oats? any oats?

Beerdrinker32 wrote:how do you incorporate the oats? any oats?

Never did any oats, but what I have learnt is just boil the oats and turn them into porridge, and I am not sure if you add into the keg filtered or unfiltered.

Someone will answer you soon I believe

I've only incorporated oats unmashed, though you can add them to the mash. To incorporate them unmashed, you just treat them like crystal malt. When you do this, they add unfermentable starches, which give a creamy mouthfeel. Not sure what adding them to the mash does as I've never done it.

Hi Chaps!

Put down the stout last week and already 5 days into fermentation its tasting nice (you gotta taste when checking SG right?? )

Now, I've done a search and do apologize if repeating, but I'm thinking about priming...
I'm not a bulk primer yet, so it's just me and the trusty measuring spoons...

I'm thinking 1 teaspoon per 650ml bottle, and 1/2 teaspoon for a 355ml bottle (the taster bottles)...
Too much????

I read that the "standard" amount for a 650/750ml bottle is about 2 teaspoons...

thanks for all the advice!!!

http://oz.craftbrewer.org/Library/Metho ... uide.shtml

Medium priming level, 4-6g/litre. 1tsp =~ 4g.

so, let's say 5g/litre.

650mL: 3.25g or 3/4 of a teaspoon approx.
355mL: 1.8g or 1/3 of a teaspoon approx.

But 1 tsp per 650 and 1/2 tsp per 355 would be fine too (closer to the 6g/L), and probably easier to get consistent!

Thanks rwh - that clears it up a bit!!
Too be honest, I just can't seem to get my head around it all - and am starting to think bulk priming may be the way to go!!!!

Thanks again mate...

In related to the below receipe I experimented with, "tasted" a bottle last night after approx 10 days in bottle..... very very very impressed with taste so far, it's like almost prefect nightcap sort of drink, but not ready to drink yet. I could drink it now if I want, but for some reason, it's miles better than that bitter Stout I made in my first brew, this 2nd brew is SO nice and sweet, which made me to head to my local HBS and buy other tin of Cooper's Irish Stout Kit Can, thats why I have put 12 of these bottles to be store at my Dad's place where he lives least 250kms away, where they can mature in peace away from my hands to pour them in the glass!

damonpeyo wrote: Sweet Stout

1 x Can Thomas Coopers Irish Stout
1.5kg Amber Malt Extract
4 cups of Dried Dark Malt
3 cups of Dried Corn Syurp
500g Lactose
2 teaspoons Licorice extract
Safale S04 yeast
Water topped up to 17.5Lts mark

I didn't use any hops, I chucked everything in 2 litres of water, bring to boil, then simmer for 5-10 minutes.

OG 1.078 FG 1.029 (I was worried about the FG for couple of days, but it stayed the same for nearly 3 days.)

Anyhoo, what I am trying to ask, is I have some spare Oats (actually got like over 20 kilograms worth at work , and leftover Roasted Black Malt (or grain) which is used in the lethaldog's Chimay Blue receipe, as I am using my old man's computer, left the packet at home, forgot whats it's called.

I want to do the same above receipe again, but I would like to add some Oats and Roasted Black Malt Grains(?)

The question I wanna ask is how much of these above extra stuff I want to try add them into, the Oats and Black Malts/Grains I should Add into my 3rd Stout attempt.

I have used the search method, still bit wee confused with some jargon used here, I have read some receipe said "steep"... what does this mean? and for long? use the juices from oats/grains? or add the whole lot after turning them into porridge? Mash the Black Malt seeds thingy then boil it with oats, and wash it off with water and keep the juices, discard the grains/seeds/oats? or other way around?

If anyone here could spare their few minutes and explain to me as if I am a dummy, it would be great, along with suggestion related with above receipe I created myself during my tipsy nights, how much of the two above products I want to add into my third stout.

Cheers.

Damon

Steeping is merely soaking the grain in hot water for 45mins-60mins then strain into the boil and sparge( pour some more hot water through the strained grain).
For a small amount of grain lets say 150-300gms i would usually steep in a pot with about 500ml-1litre of hot water straight out of the tap, then once done sparge with about the same amount of water once again straight out of the tap.
as far as oats go i have never actually used them, but im sure someone else can answer that part for you.
If the brew is already good then with the black grain start off small say 100gms and then adjust next time if your not happy with the results, You can also use roasted barly in a stout to add colour but this will need to be mini mashed unlike the black malt..


P.S Remember the grain has to be cracked before steeping or mashing, im sure you already know this but better safe than sorry


Cheers
Leigh

Thanks for reply Leigh

damonpeyo wrote: The question I wanna ask is how much of these above extra stuff I want to try add them into, the Oats and Black Malts/Grains I should Add into my 3rd Stout attempt.

I have used the search method, still bit wee confused with some jargon used here, I have read some receipe said "steep"... what does this mean? and for long? use the juices from oats/grains? or add the whole lot after turning them into porridge? Mash the Black Malt seeds thingy then boil it with oats, and wash it off with water and keep the juices, discard the grains/seeds/oats? or other way around?

Hi Damon!
I'm relatively new to homebrew, but will try and offer my advice as I recently used rolled oats in my stout...
I added both my cracked chocolate malt grain and rolled oats (about 150-200gm each) into one grain bag and steeped for about 30 mins...
I then squeezed all the goodness out of it and sparged (poured about 1L hot water through the grain bag....
You'll find the oats will get REAL gooey after soaking for 30 mins, but its worth it...

Not sure if this helps - but in summary, would recommend adding the oats!!

Cheers,
Saul

Cheers Ahsaul, starting to understand better now

OK, this is what I did:

Thomas Coopers Irish Stout
1.5kg Coopers Amber Liquid Malt
3 cups of Dried Dark Malt
2 cups of Dried Corn Syurp
500g Lactose
250 grams Uncle Toby's Oats - (steeped for a hour in hot water/drained/washed out into the wort.)
150 grams Roasted Black Malt, crushed and boiled for 25 minutes
20 grams Fuggles Hops boiled for 25 minutes with Black Malt.
2 teaspoons Licorice extract
Safale S04 yeast
Water topped up to 17.5Lts mar

OG - 1.071 on Thursday 5th October
Current G- 1.032 Today, Wednesday 11th October.

Got veru interesting armoa.... very different, sweet, amlost made me drool.