Hi,
Brewing stout for the 1st time, So do I need to use finings?
It is bound for a cornie and so far I have had good results with isinglass on both lager and bitter!
But stout is pretty much black, so, to fin or not to fin, that is the question?
Regards,
SM67
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Cornie 1: Geordie Bitter
Cornie 2: Edme German Superbrew Gold Lager
Conditioning: Coopers IPA (bottled)
FV1: Coopers Stout
FV2: Coopers Real Ale
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Finings in stout ??
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Shoit
Re: Finings in stout ??
Personally I wouldn't think that you would need to use finings in stout. A lot of people don't use finings in any of their homebrew, most of the time with the correct process and time beers will clear of their own accord.
Kev
Kev
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Shedman67
Re: Finings in stout ??
Cheer shoit,
But time aint on my side. Me and my thirsty friends drink faster than my brews ferment
Thats why I went down the cornie route. And although I don't mind a cloudy pint, I prefer to serve it to clear to my friends.
But time aint on my side. Me and my thirsty friends drink faster than my brews ferment
Thats why I went down the cornie route. And although I don't mind a cloudy pint, I prefer to serve it to clear to my friends.
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shandypants5
Re: Finings in stout ??
I am doing my 1st Coopers stout too, and using a corny, should be going in next week sometime.
How much pressure do you intend to put on it in the corny, I dont want to end up with a pint that looks like a milkshake.
How much pressure do you intend to put on it in the corny, I dont want to end up with a pint that looks like a milkshake.
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Shedman67
Re: Finings in stout ??
I will probably carbonate at 10PSI. I don't have much control on temperature at the mo.
It is all down to personal preference at the end of the day.
I like my lagers cold (4-7degC) with 13PSI, bitter (12-14degC) @ 10PSI
I believe stout is best severed @ 8-12C. Try it at a low Psi 1st like 7. If its too flat turn it up till happy
So far I have used a combination of force & forget lol.
I tend to apply 30PSI and roll the keg on the floor for 20 mins. then depressurise the keg ad let it sit at serving pressure 10-12PSI overnight in the cool and next day it's done. If it's a bit too flat I increase the psi a bit and see.
Our Stouts shoud be finished about the same time
I used a beer enhancer (500g Glucose & 500G of dark Malt) Plus 100G os plain suger an it went off like a volcano!
Foam explosion after 8hrs
Several towels later it has calmed down.
best regards,
SM67
It is all down to personal preference at the end of the day.
I like my lagers cold (4-7degC) with 13PSI, bitter (12-14degC) @ 10PSI
I believe stout is best severed @ 8-12C. Try it at a low Psi 1st like 7. If its too flat turn it up till happy
So far I have used a combination of force & forget lol.
I tend to apply 30PSI and roll the keg on the floor for 20 mins. then depressurise the keg ad let it sit at serving pressure 10-12PSI overnight in the cool and next day it's done. If it's a bit too flat I increase the psi a bit and see.
Our Stouts shoud be finished about the same time
I used a beer enhancer (500g Glucose & 500G of dark Malt) Plus 100G os plain suger an it went off like a volcano!
Foam explosion after 8hrs
Several towels later it has calmed down. best regards,
SM67
-
shandypants5
Re: Finings in stout ??
thanks for the info Shedman
Up till this brew I have only had a guage with a red/green indicator on so I have been gassing up by ear. I used to turn it off when the corney starts to creak, then let the gas out of the relief valve before serving.
Some brews were perfect, some were fire extingishers that took 10 min to serve a pint.
This week I have finally got a real regulator and a guage with numbers on.
My stout is with 1Kg of dark spraymalt and has already dropped to 1014, I will still allow it the regulation 10 days before kegging though. (drinking the test jar sample was very nice too I think its going to be a goodun.)
It SO nice to see a brew ferment fast after doing a slow wherry that only made 1016 and a Santas winter warmer that barely dropped to 1019 after nearly 3 weeks.
Up till this brew I have only had a guage with a red/green indicator on so I have been gassing up by ear.
I used to turn it off when the corney starts to creak, then let the gas out of the relief valve before serving.Some brews were perfect, some were fire extingishers that took 10 min to serve a pint.
This week I have finally got a real regulator and a guage with numbers on.
My stout is with 1Kg of dark spraymalt and has already dropped to 1014, I will still allow it the regulation 10 days before kegging though. (drinking the test jar sample was very nice too I think its going to be a goodun.)
It SO nice to see a brew ferment fast after doing a slow wherry that only made 1016 and a Santas winter warmer that barely dropped to 1019 after nearly 3 weeks.