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

[Paddy Bubbles]

You were warned! I hope ye have it on some non porous surface, or something?

I was. I took the ultimate precaution of a black plastic bag under (and around) the fermenter.

Not looking forward to cleaning up after this one!

[Goulders]

Noticed small leak around the tap seal

Forgot to vaseline the seal! Anyway, the secondary fermentation is kicking off, managed to lay the keg on the sid and remove the tap, what a load of gas in there! Vaselined and resealed. 2 hours later, just unscrewed the lid slightly and more gas let out. Quite feisty this one.

Even poured a small glass. Lovely head, nice stout, vey smooth, but will be better in a couple of weeks I reckon.

[hong]

Well finally kegged mine too. Didnt prime with sugar, just syphoned straight into keg. Mine is a true Ditches stout, did everything the old master said so its now sitting stewing in the keg. Hoping to keep my hands off until at least Saturday, but will probably have a little swing before. Just hope it all ends up good, because i`ll be making lots lots more of the stuff, fingers crossed! Thanks again to Ditch & everyone else for there advice!

[Ditch]

Nice stout, very smooth, but will be better in a couple of weeks I reckon.

Hoping to keep my hands off until at least Saturday, but will probably have a little swing before.

I feel it's as much down to the temperature (range) ye 'keep' and serve this gear at. That, to me, makes more difference than age.

Kept in a keg at 'Room Temperature' ~ what? 60 - 70 F ? My gear's tasted fantastic inside of five days in the keg.

Stuck in a cold place? There's really little ye can do for it In fact, following this winters experience? I really Must make myself a two keg warming box. Somewhere to keep a couple of kegs at a sensible temp' for serving at.

See; I don't believe a spell of 'Cold Conditioning' destroys the beer. I just think the great amalgam of flavours get lost once it's allowed to get cold to the point of pouring.

Saying that? That's probably true of most any beer. How can we best taste that which freezes our taste buds?

But, I'd truly be interested to hear opinions from those who keep notes of the temp's they store / serve this stuff at. Be fascinating to work out the rough, 'Best' temperature range.

Still So Much work to be done here. Guess I'll just have to keep on making it and drinking it! Oh, the things we do for science!

[hong]

Its a very intersesting point Ditch. I mean like, so called stout drinkers rave on about Guiness being served cold and to be honest there is no taste at all. Its something i have learned since i have started roaming these boards. I am so addicted to this now, i just hope it turns out ok and then maybe start other things too. Gonna keep my brew in the kitchen for a few days then probably in the dining room where its a lot cooler or even the garage. But could the garage be too cold? lets wait and see. I just wanna get stuck into it now! I can see more & more of this black gold being made asap, cheers!

[Spud395]

I reckon 12 deg C is what you're looking for here Ditch.

[Ditch]

Gonna keep my brew in the kitchen for a few days then probably in the dining room where its a lot cooler or even the garage. But could the garage be too cold?

Hong; I ferment my sh!t at a regular 21c. I then keg it, in the same room but ~ obviously ~ without the heater in it.

I've never done this warm to colder / colder to warmer, what ever it is sh!t with my beer. In short, I suppose; I don't " Condition " it. I just put it in a BK, then in a glass. Then inside myself. I don't ask too many questions.

What can I tell ye? My thermometer, in here where I live, says it's pushing 11c as I type. But, this room contains five Dogs and I. Lot of body heat generating. 'Cellar' room is probably a degree or two colder. Beer's pretty harsh, from there.

When I talk of " Room Temperature ", see, I'm trying to speak for what I consider 'normal' people. People who have 'proper' homes and probably have / had kids, and so are used to keeping certain standards. Below 70F would probably be considered child abuse, yeah?

Sorry. I don't know the conversions between % F & C. But, I'd guestimate, my stuff tastes best around the 70F range. About what it gets to, in my 'Cellar' in mid summer.

I brew it, pretty much identically, year round. See? Most major difference comes simply with the natural cycle of the weather / temperatures. It tastes Fantastic, in sunny, hay growing weather. Can get a bit sharp, even towards the acidic, when it's brass monkeys indoors.

I really need to buy another couple of min / max thermometers. Keep avid notes. And live much longer!

[Ditch]

I reckon 12 deg C is what you're looking for here Ditch.

Spud; You're a fair bit further south than me, mate. Dunno what ye summer temp's get to? Also don't know how ye live / brew. My 'Cellar' room is in the shade, with eighteen inch thick stone walls.

So, it doesn't bake at the peak. Nor does sh!t freeze in there, during the depths of winter.

That said; I've never yet left an up / down thermometer in there. But, nor have I ever brought a pint out and considered it Too warm. Not quite .....

12 C ? What's that in F, mate?

[Spud395]

Online convertion thingy says thats about 55 F, your normal fridge temp is around 40F so a good bit warmer than that.
I bring mine in from the shed and let the sit by the fire for a while

[Ditch]

Yeah. I actually have a proper, fridge thermometer in this room. Seems to say a fridge should be between 0 and 4 1/2 C.

This room is now 15 C, I think? Not cold. But no body would sweat in here either. I prefer my gear warmer.

I basically enjoy 'Warm, flat(ish) beer <-- Hate that 'Smile'. Looks c**tish. Must find a better one.

Edited to say; Here, try This one instead: Better?

[hong]

Ditch, i just love your attitude towards brewing. You make it so much easier, practical & more importantly fun. Brew it, keg it, sup it. You are the man!!

[hong]

Had my first pint tonight, and god i was suprised how good it was. Lovely colour, great first taste but the after taste was much nicer. Sort of like liqourice with ah well i dont really know but it was fooking good! How the hell do you keep your hands off it? Hail king Ditch!

[Ditch]

Had my first pint tonight ..... Sort of like liquorice with ah well i don't really know .....! How the hell do you keep your hands off it?

I Don't!

[EliteEvil]

Yeah. I actually have a proper, fridge thermometer in this room. Seems to say a fridge should be between 0 and 4 1/2 C.

A fridge is meant to be between 2 and 8 I think, any more or less than that and we have to adjust the fridge (at work for insulin).

[far9410]

Hi
just about ready to drink ditch's stout, sneaky tastes are good cant wait now