" Ditch's Stout " Master Class .....

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LeeH
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Re: " Ditch's Stout " Master Class .....

Post by LeeH » Fri Sep 02, 2016 11:31 am

Well it's been a long time but due to the AG rig being temporally decommissioned I just had to do some kits/extract brews.

Ditch's stout on Nitro.

Image

Maysie

Re: " Ditch's Stout " Master Class .....

Post by Maysie » Tue Oct 25, 2016 3:56 pm

LeeH
I am in the process of working towards doing the same thing, so can I ask was that brew carbed with CO2 and then pushed through a stout faucet with beer gas?

What temps/CO2 units did you use and what PSI did you use for serving?

LeeH
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" Ditch's Stout " Master Class .....

Post by LeeH » Sun Oct 30, 2016 3:50 pm

It was put in the keg straight from the FV. Stored at 10 deg @ 25PSI with a 70/30 N/C02 mix for 2 weeks before serving at the same pressure.

HTH.

Maysie

Re: " Ditch's Stout " Master Class .....

Post by Maysie » Mon Oct 31, 2016 12:11 pm

Thank you!

Much appreciated. 8)

Dadstaxi
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Re: " Ditch's Stout " Master Class .....

Post by Dadstaxi » Sat Jul 07, 2018 12:46 pm

I was clearing out the cupboard the other day and tripped over a tin of Coopers stout - not sure how it was left unused but the use by date was 2013. There was no yeast but cue further rummaging. This revealed a kilo of brewing sugar and a sachet of Safale 04 yeast with a 2015 expiry date. I followed the recipe on page 1 and while searching for the paint mixer I found an open kilo of medium dme so I added it to the mix and fired up the drill.
Well to my surprise all is frothing away merrily. My initial concerns about using very out of date ingredients seem unfounded but lets wait for the tasted test!
If nothing else this has got me back into brewing as on the strength of this, I now have 25 gallons of elderflower champagne under way!

WalesAles
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Re: " Ditch's Stout " Master Class .....

Post by WalesAles » Sat Jul 07, 2018 9:21 pm

Dadstaxi wrote:
Sat Jul 07, 2018 12:46 pm
I was clearing out the cupboard the other day and tripped over a tin of Coopers stout - not sure how it was left unused but the use by date was 2013. There was no yeast but cue further rummaging. This revealed a kilo of brewing sugar and a sachet of Safale 04 yeast with a 2015 expiry date. I followed the recipe on page 1 and while searching for the paint mixer I found an open kilo of medium dme so I added it to the mix and fired up the drill.
Well to my surprise all is frothing away merrily. My initial concerns about using very out of date ingredients seem unfounded but lets wait for the tasted test!
If nothing else this has got me back into brewing as on the strength of this, I now have 25 gallons of elderflower champagne under way!
Dad,
I like your style of Brewing. :D
On day 7 of Fermentation put 40 Earl Grey Tea Bags in a muslin bag in the Brew.
You will be pleasantly surprised by the outcome! :D
Read through this to see the final outcome...viewtopic.php?f=4&t=73130&start=45
Great Fun to be had by all! =D>

WA

Keep us posted!

25 gallons! Flippin` eck. where do you live? I fancy a pint?

WalesAles
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Re: " Ditch's Stout " Master Class .....

Post by WalesAles » Sat Jul 07, 2018 10:04 pm

25 gallons?
You`re `aving a larf.
Last edited by WalesAles on Sun Jul 08, 2018 11:01 am, edited 1 time in total.

wezzel01
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Re: " Ditch's Stout " Master Class .....

Post by wezzel01 » Sun Jul 08, 2018 10:41 am

Since I bought my Braumeister and dived into AG I’ve never contemplated going back to kit brews but I’m really tempted to brew Ditch’s Stout.

Is it really that good?


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WalesAles
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Re: " Ditch's Stout " Master Class .....

Post by WalesAles » Sun Jul 08, 2018 10:59 am

WalesAles wrote:
Sat Jul 07, 2018 10:04 pm
25 gallons?
You`re `aving a larf
Previous post had a misprint

Dadstaxi
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Re: " Ditch's Stout " Master Class .....

Post by Dadstaxi » Sun Jul 08, 2018 1:11 pm

2 bored teenage children, no Coopers ginger beer kits to be had,a hedgerow full of Elderflowers and 8 empty kegs ( but only 1 FV) what else is chap to do?

Dadstaxi
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Re: " Ditch's Stout " Master Class .....

Post by Dadstaxi » Sun Jul 08, 2018 1:18 pm

So is the thinking that I may have too much sugar in there and "The reason being that tea has a lot of tannins that would go really well in a strong stout to balance out any sweetness"?

WalesAles
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Re:

Post by WalesAles » Tue Jul 10, 2018 6:42 am

wezzel01 wrote:
Sun Jul 08, 2018 10:41 am
I’m really tempted to brew Ditch’s Stout.

Is it really that good?


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wezzel,
Yes, it really is that good! =D>
Read through the post. Great Fun.

WA
Dadstaxi wrote:
Sun Jul 08, 2018 1:18 pm
So is the thinking that I may have too much sugar in there and "The reason being that tea has a lot of tannins that would go really well in a strong stout to balance out any sweetness"?
Dad,
The most sugar I have used was 500gr Demerara.
We will just have to wait and see what yours turns out like.
Can`t see a problem, Cooper`s Stout is `Bomb Proof`! :D

WA

wezzel01
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Re: " Ditch's Stout " Master Class .....

Post by wezzel01 » Tue Jul 10, 2018 2:12 pm

WalesAles wrote:
wezzel01 wrote:
Sun Jul 08, 2018 10:41 am
I’m really tempted to brew Ditch’s Stout.

Is it really that good?


Sent from my iPad using Tapatalk
wezzel,
Yes, it really is that good! =D>
Read through the post. Great Fun.

WA
Dadstaxi wrote:
Sun Jul 08, 2018 1:18 pm
So is the thinking that I may have too much sugar in there and "The reason being that tea has a lot of tannins that would go really well in a strong stout to balance out any sweetness"?
Dad,
The most sugar I have used was 500gr Demerara.
We will just have to wait and see what yours turns out like.
Can`t see a problem, Cooper`s Stout is `Bomb Proof`! :D

WA
Thanks. You’ve sold me. I’m gonna give the Braumeister a day off and give it a go. I’ve got some Madagascan vanilla essence somewhere so I might bung a bit of that in too.


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WalesAles
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Re: " Ditch's Stout " Master Class .....

Post by WalesAles » Wed Jul 11, 2018 7:16 am

wezzel,
viewtopic.php?f=57&t=31569&start=810

Pic is 4th post down. The trug will catch the `Spew` when the lid blows off.
Loose lid, no heater.

WA

Dadstaxi
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Re: " Ditch's Stout " Master Class .....

Post by Dadstaxi » Tue Jul 17, 2018 5:46 pm

Well a bit of a delayed update: this brew was kegged a couple of days ago: The initial taste suggested it was a bit thin but bearing in mind where and indeed how I started and indeed the prevailing temperatures, that may not be a total surprise. Because of the apparent lack of body, I added a good 40 teaspoons of the darkest sugar I could find and again gave it a good wizz with the drill and paint stirrer. I gave the keg a quick whiff of CO2 and 12 hours later secondary fermentation was obviously underway. The keg has been transferred to a cooler place while hopefully natural fizz will develop.

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