coopers stout tips please

[THE EMBALMER]

just a quick up date been in the keg for 7 days now and the after taste has calmed down a wee bit ,i must be honest i do prefer my first batch with the medium spraymalt very smooth . this one is nice dont get me wrong but has a much stronger after taste , some may like that but going by my first attempt i think i will stick to ditch"s advise and stick to tried and tested recipe.
no problem with experimenting of course but now i know that liquid dark malt too much for me ,so back to medium next time me thinks it may calm down some more the longer it is left in the keg will see.

[THE EMBALMER]

i must admit after the first glass it does seem to get better, must be just the first hit then you get used to the taste

[KevP]

I find my beers taste so very different dependant on how warm it is, as my brews are served from the shed it matters a great deal.

[THE EMBALMER]

i think my taste buds had temporarily lezzed out for a moment
all seems well now going down a treat

[WishboneBrewery]

just a quick up date been in the keg for 7 days now and the after taste has calmed down a wee bit ,i must be honest i do prefer my first batch with the medium spraymalt very smooth . this one is nice dont get me wrong but has a much stronger after taste , some may like that but going by my first attempt i think i will stick to ditch"s advise and stick to tried and tested recipe.
no problem with experimenting of course but now i know that liquid dark malt too much for me ,so back to medium next time me thinks it may calm down some more the longer it is left in the keg will see.

Well I've started out with the Dark spray malt so I know no different, the next batch is definitely going to be a split batch, more hops, maybe medium spray malt, and the liquorice, and Muscovado sugar I thought of before. I'd really like a more bitter kick on the pallet, so will boil up some hops with the spray malt.

[Ditch]

all seems well now going down a treat

Alright, ye mad f*kka; I've been following this one ~ of yours ~ without too much comment. Because I've been waiting for the revelationary conclusion.

Is all that we're going to get (reading between the lines) that ' It tastes fine, gets ye wrecked and who really gives a fart anyway? '

Come on. Sort ye shit out and give us a more ..... I dunno! Just Try to describe the difference ye find with the Dark addition.

Yeah, I know; I'm a fine one to talk! All I can do about the Medium mix is swear up, down and sideways that it's The Utter Dogs!

I think, maybe, this is the problem when we lowly Kit makers discover Nirvana in a tin; We simply haven't the 'vocabulary' of the All Grain, 'White Collar' merchants to describe Why something hits our mark. Basic blokes, with basic tastes and requirements; We just Know what we like, when we taste it, eh?

[THE EMBALMER]

well ditch i will try and describe the taste differences ,now its been in the keg for a while it has mellowed into a really nice drink. i think my first impressions where a bit off as my guts where not up to scratch(bug thing) its now very much like the medium batch but with a bit of an after taste that in not unpleasant but just the general stoutyness lingering in you gob for a good while.it smells of chocolate ,like an empty chocky box,which is all i get to see with our lass about she can smell chocolates at 100 paces!
its very rich flavour with plenty of body to it ,really good foam when poured so much in fact i cant pour a full glass as the head is 3rd of glass.
like for like i think the medium spraymalt has a smoother maltier less bitter taste and was very morish .
i think this one will be a better pint as time goes on but i reckon i will stick to the medium malt next time,would have been nice to have put some in a few bottles and do a back to back taste test but who cares like you say it tastes good cost 50p a pint knocked it up myself big keg to chip away at great what more could a man ask for?? cheers

[Ditch]

Cheers for that, mate. That's got my old brain box ticking.

So ~ and I'll try to pick my words very carefully here; How would it sound, to you, if I suggested that it's just possible that the Dark DSM may, potentially, give a flavour and 'Body' / Mouth Feel to Coopers Stout which could, possibly, be considered - by some - to 'Out Guinness Guinness?

I'm thinking - to try to explain myself here. Though ye'll have to forgive my complete lack of knowledge as to what words describe a flavour 'properly' - how Guinness strikes me as more " Dry " ('Bitter'?) than Coopers Stout would ever know how to be.

And I wonder if it isn't That which Guinness drinkers feel they like in their pint? (I seem to remember those who dislike Guinness saying it's " Too Bitter " or " Dry " for them).

In fact, now ye have me actively thinking about it? I'd say there's only a somewhat tenuous link between Coopers Stout and Guinness. Bit like a sheep and a goat; They're both more, vaguely, like each other than either is like a cow. See what I'm saying?

Hmm. I'd better leave it there, as I'm yet to even try my Dark malt in a Coopers.

One more point: Were we not told, along the line, that Coopers based their Stout on Guinness? Fair comment. Only Coopers don't suggest we add SM, do they?

Perhaps 'Coopers Stout', made with Medium Spray Malt, should be known as " Ditch's Stout " then?

[delboy]

Cheers for that, mate. That's got my old brain box ticking.

So ~ and I'll try to pick my words very carefully here; How would it sound, to you, if I suggested that it's just possible that the Dark DSM may, potentially, give a flavour and 'Body' / Mouth Feel to Coopers Stout which could, possibly, be considered - by some - to 'Out Guinness Guinness?

I'm thinking - to try to explain myself here. Though ye'll have to forgive my complete lack of knowledge as to what words describe a flavour 'properly' - how Guinness strikes me as more " Dry " ('Bitter'?) than Coopers Stout would ever know how to be.

And I wonder if it isn't That which Guinness drinkers feel they like in their pint? (I seem to remember those who dislike Guinness saying it's " Too Bitter " or " Dry " for them).

In fact, now ye have me actively thinking about it? I'd say there's only a somewhat tenuous link between Coopers Stout and Guinness. Bit like a sheep and a goat; They're both more, vaguely, like each other than either is like a cow. See what I'm saying?

Hmm. I'd better leave it there, as I'm yet to even try my Dark malt in a Coopers.

One more point: Were we not told, along the line, that Coopers based their Stout on Guinness? Fair comment. Only Coopers don't suggest we add SM, do they?

Perhaps 'Coopers Stout', made with Medium Spray Malt, should be known as " Ditch's Stout " then?

Dark sprayalt will have some roasty character, some people aquaint this roastyness with bitterness, if you are adding dark spraymalt to a concentrate that only requires ordinary spraymalt then obviously you'll be upping the roasty chocolate characteristics of that beer possibly to a level beyond what the manufacturer had aimed for.

[Ditch]

" ROASTY "! Del, you have it!

Yeppers, that Really describes the elusive 'flavour' I was trying to touch on there (as I sent my italics to hell ~ thus the late Edit of my original post! )

Frankly, too pissed to sit here making sense of any of this right now. However, " Roasty " is definitely a term ye'll see me adopt and utilise in future discussions of the Coopers Stout / Guinness Comparisons question.

Kudos to ye!

[Blue Brew]

Hi all,

I'm going to be bottling my first Coopers Stout tomorrow, only the second kit I've done and so wanted advice on what priming sugar to use. My first kit was the Coopers Australian Lager which I'd brewed and primed with good old Tate & Lyle, but this gave it a cidery taste and I don't want to ruin my Coopers Stout like that.
I made the Stout with medium spraymalt following Ditch's advice and it'll have been in the FV for a week tomorrow (SG 1036 and now at 1010). I've only got Tate & Lyle and Demerara sugar in and could only get anything else by post for mid next week. For those of you that do prime it, what would you use?

Cheers

[Ditch]

When I used to prime, I went to Waitrose for my sugars, as a rule. Demarrera was ok. Dark Musvavado was good in some brews. In Coopers Stout? I'd be happy enough to try the Demar'.

If ye do; Let us know what ye reckon.

[Blue Brew]

Cheers Ditch.

Looking forward to trying out the famous Coopers Stout. Only hope I can leave it alone for a good few weeks to get the best from it. I've been drinking the Australian Larger for a week or so and other than the cidery taste I've been impressed with it. Certainly gets you floored after 8 pints or so

Got a second FV to use for the bottling as priming 40 of them for the lager was a pain. Would 80g be about right do you think?

I'll keep you posted.

[Ditch]

Would 80g be about right do you think?

Ah. Now There I have to plead ignorance and bow out, mate. It's been so long since I was bothering with priming that I wouldn't have a clue now. Just see what everyone else suggests is the industry standard and bash that in

Incidentally; Ditch doesn't prime, simply because Ditch doesn't keep sugar in the cottage. Absolutely no reaon why ye shouldn't prime, like everyone else does. Just pointing out that I can't offer a valid reason Not to. I just do without because I didn't do it first time and the beer was still fine.

[THE EMBALMER]

oh its good gear i tell you, i think the roasty flavour is the one to describe this brew. i was trying to hit the the nail with a burnt iron type of lingering after taste which i must admit has become a lot more pleasing .i am really enjoying this brew now. i think because my first with the medium sme was very smooth and malty after a day or two, this one i think needs a bit of time to mature and it is turning out very nice indeed.i think it would kick guiness"s arse in the taste dept
ditch the only way is for you to knock some up and give it a thorough tasting
cheers