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I am thinking of making a stout, guinness style and was wondering how to second ferment. In the bottle with sugar or just bottle it.?? i dont have a keg or nitrogen so is it possible to get the creaminess without nitrogen.???

prime with corn sugar, although very little diff to cane sugar, and try some rolled oats (old-style oats should be cooked up...1-minute oats can be mashed in as is)ian

+1 on Rolled Oats

Another idea is a bit of crystal and a bunch of dextrine malt like Weyermann Carapils.

I agree, I like a rich & smooth stout, and a dry stout, hell... I just like stout.

I dont want to sound stupid but rolled oats.please elaborate. ie how much and how and when to add..

i will use LDME and some special grains and steep those so when do i add the rolled oats.??

sorry, 200-400g mashed in with grain or if u are doing an extract with grains, u may be able to steep it with say some black malt, etc,ian

Rolled oats aka flaked oats must be mashed.

Steeping them will release a whole lot of starch will makes the beer hazy (not such an issue in a stout).

A mini mash/partial with some grain is needed.

Or as mentioned, add some body using carapils which can be steeped.

I love stouts and wouldn't make one without adding either flaked oats and/or barley.