Stout Kits

[barl_fire]

I've reduced the brew length to 20 litres, so I might not see it go too daft either. Although I've stuck with the Coopers yeast sachet and remembering my Dark ale that used the same yeast, that was very lively indeed.

[jason123]

Just started a brewmakers Irish Velvet Stout made with a bag of Dark Spraymalt and a 500g bag of Dark Molasses Sugar. Smells lovely being made up? For my first stout kit I can't wait to see what this comes out like

[Ditch]

Here ye go, lads; Straight from the stable, as it were .....

My own FV's, after twenty four hours. Just building what I call 'Their Brains' ~ Because it looks for all the world like a cream coloured brain in there, at a given point:






And then, at forty eight hours? Ejaculation!






Just been in there, twenty four hours after taking that last shot. Everything's settling back down again

[barl_fire]

Here ye go, lads; Straight from the stable, as it were .....

My own FV's, after twenty four hours. Just building what I call 'Their Brains' ~ Because it looks for all the world like a cream coloured brain in there, at a given point:





And then, at forty eight hours? Ejaculation!





Just been in there, twenty four hours after taking that last shot. Everything's settling back down again

That's a wondrous sight to behold I'd be tempted to take a spoon to that foam like a bowl of ice cream

Mine hit that "brain" phase at about 6.00pm last night, I thought it was so weird looking that the way it generates those big folds of foam. It was pushing up against the lid when I got in early in this morning, but I think with reducing the brew length to 20l I've avoided any overspill, although its the most vigorous fermentation I've ever seen. Don't think I'll bother topping it up to 21-23l now though, figure it'll taste really good left as it is. I don't think I'll bother priming my keg either I think it just stick in the keg with a shot of gas and stick it in the cool garage to condition once it's done, not really fond of gassy stout, I'm hoping it'll be creamy

[barl_fire]

Just a quick update, curiousity got the better of me tonight so I took a gravity reading for the Ditch stout and it's down to 1.012 from OG 1.041 on Thursday, so I suspect I'll be kegging around about Thursday or Friday. Had a sneaky taste from the trial jar, (well all 100ml to be honest ) and blimey this stuff tastes amazingly good even now (better than my 7 week old Coopers Dark Ale to my taste buds!). Not sure how long you guys normally leave this conditioning but I suspect this is going to be getting drunk very young in the keg

[Ditch]

I suspect this is going to be getting drunk very young in the keg

You just enjoy it, mate.

My personal advice would be to watch the temperature. I find it's better at 60F than 50F. Alright, I'm guessing those temp's. But, my cottage is damn cold now ~ other than this room, with the stove on. And my stout just isn't up to the quality I enjoyed back in the " Summer ". Colder conditioning / serving takes so much away from the flavour, I feel.

One of these days, I'll have to get round to making a thermostatically controlled cupboard, to keep my kegs at a higher temp' than my unheated back room provides in Winter.

Yeppers, just consciously taken a sip of the pint I'd just brought in here. Bit like drinking from a mountain spring; Chills he whole upper palate, it's so bloody cold! Ye just can't taste subtle flavours with a frozen mouth.

[barl_fire]

You just enjoy it, mate.

My personal advice would be to watch the temperature. I find it's better at 60F than 50F. Alright, I'm guessing those temp's. But, my cottage is damn cold now ~ other than this room, with the stove on. And my stout just isn't up to the quality I enjoyed back in the " Summer ". Colder conditioning / serving takes so much away from the flavour, I feel.

One of these days, I'll have to get round to making a thermostatically controlled cupboard, to keep my kegs at a higher temp' than my unheated back room provides in Winter.

Yeppers, just consciously taken a sip of the pint I'd just brought in here. Bit like drinking from a mountain spring; Chills he whole upper palate, it's so bloody cold! Ye just can't taste subtle flavours with a frozen mouth.

Aye I'm not keen on cold beer either, the one exception being Newcastle Brown Ale for me though which needs to be drunk straight out of the fridge. With this current cold weather I've got to pour my ale from the kegs in the garage into a 3 pint jug and let it sit in the warmth of the kitchen for half an hour before I drink it so I can taste the stuff properly.

[jason123]

barl_fire wrote:
I suspect this is going to be getting drunk very young in the keg

Better get another one going asap then

[barl_fire]

barl_fire wrote:
I suspect this is going to be getting drunk very young in the keg

Better get another one going asap then

too right, I've got high hopes for the Ditch Stout being one of my regular house beers

[barl_fire]

kegged the Ditch Stout this evening so fingers crossed, didn't waste any time and got another batch of ale in the fermenter tonight, this time a modified John Bull London Porter which is gonna be bottled.

[dedken]

After 3 weeks in the bottle, I can confirm that my Milestone's Black Pearl is tasting really rather good, with a creamy maltiness, signs of a developing head and some clinging to the glass. I'm looking forward to what is going to taste like in another 3 weeks. Actually its so good now I'm worried it might not make it to 6 weeks old!

[thedeckking]

I've got my ditch's stout on and 72 hours later it's not exploded I know I should be happy but I feel I'm missing out

[Ditch]

What is it doing then?

Sounds odd .....

[thedeckking]

What is it doing then?

Sounds odd .....

After 24hours it really got going and foamed right up, just touching the lid in a few places. By the next morning the foam had calmed down. I've put a bubbler on and it's going like crazy, just no foam.

[Ditch]

Ah. That's cool. 24 hours, at 20 degrees, is when it tends to do it's thing best. God knows what other variables one could work in there. But, it sounds like ye well past Point Break now.

I tend to work to my same procedure, like clockwork. Thus I get pretty much the same result each time. Like clock work. I posted about it, with pictures, recently. Maybe on this thread?

Just carry on. Only; Don't try to drink it too cold. Loses much of its flavour when chilled, I find