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

[Ozzyjohn]

"Isoamyl alcohol and acetic acid can combine to form isoamyl acetate, which can give beer a banana-like flavor. Since a given yeast strain can uniquely determine which acids and alcohols are produced during fermentation (and in what quantities), it makes sense that ester production is also a characteristic of a given yeast.

Ester production increases with higher fermentation temperature, lower levels of dissolved oxygen, higher gravity wort, and lower pitching rates. If you’ve noticed fruity, solvent-like, or banana flavors in your beer, try brewing a few mid-gravity beers with original gravities around 1.050 or below, aerating well (better than you have been), and using an adequate pitching rate."

That info is what I just lifted from an article in BYO magazine and I believe that it adds to the discussion, what do you think?

Cheers

I think I need several pints of Coopers if I am to even begin to understand all that - and I need to start on it right now. What a great excuse.

Thanks and Cheers:)

Regards,
Ozzyjohn

[Shaun21]

Been in the keg now for 4 days, had one last night and it was really nice! Think this one is a winner, best one I've made so far, in fact, it's the first one that I've actually really enjoyed! The rest get the same answer 'yeah it's okay'.

Nice one Ditch!!

[Marshbrewer]

Yep, mine has turned out great, all of my friends also think it looks and tastes excellent. Nice one Ditch.

[bullseye]

I put one of these on the go on Sunday, after reading the thread i got out the degassing stick attatched it to the drill and gave it some serious stick.
Its bubbling away nicely and is giving off a lovely malty whiff in the kitchen.

I have done about 8 kits now, all turned out well apart from a muntons imperial stout, had a stuck fermentation with that one but it turned out rank, had to throw it away. So i have high hopes with this recipie, used an amber spraymalt and got an O.G. of 1048.

[Ditch]

Bullseye; Ye sound bang on for the course there, mate.

I'd be interested to hear what temperature ye making it at? Also, if ye keg or bottle it ~ I'd like to talk to more people who use BK's.

In fact, simple truth to tell? The moment stuff made to the way I make it goes in a bottle? Right there, it loses all relevance to this thread. It becomes an entirely different subject matter.

Not wishing to sound picky or bitchy here. It's just that I'd, genuinely, like a 'Brew Buddy' to discuss this stuff with. Compare notes through the year. Exchange views and ideas.

I guess I'm just a stuck in the mud dinosaur

But, even dinosaur's probably appreciated having their own kind in view.

[AnthonyUK]

Hey Ditch, Is it not better to master at least one thing?
There is a lot to be said for being satisfied as most people brewing are constantly trying different stuff looking for the 'perfect brew' which it appears you have found yours.
I have yet to try your method but I will and I'm pretty sure it will become a regular stock item.
Unfortunately I keep finding 50% off items which I'm working through.
I must confess to not having read through all 22 pages and wonder if you would consider updating your initial post as a sort of history as your method has evolved.

Anthony


Cheers Ditch for the update

[Ditch]

I must confess to not having read through all 22 pages and wonder if you would consider updating your initial post as a sort of history as your method has evolved.

That's actually a very valid point! Yeppers. Much of what's been put on here can be divided between discussion of 'Banana Flavours' appearing in beers and the expectable, " Nice one, Ditch. I'm giving this a try. " sort of stuff.

Trouble is, as intimated above, most people tend to try one. Say they love it. Then, like kiddies in sweet shops, their bulging eyes move on.

I'm sort of in the polar opposite situation. I've tried this. Loved it. Now I find it extremely hard to contemplate bothering with anything else, because I feel anything else will prove, " Very nice ..... But ... "

Anyway, yeppers. I'll pop in a swift synopsis of the very limited 'evolution' of my gear, since the first post. Later on today though. Much to get done yet, AFK.

[bullseye]

Bullseye; Ye sound bang on for the course there, mate.

I'd be interested to hear what temperature ye making it at? Also, if ye keg or bottle it ~ I'd like to talk to more people who use BK's.

In fact, simple truth to tell? The moment stuff made to the way I make it goes in a bottle? Right there, it loses all relevance to this thread. It becomes an entirely different subject matter.

Not wishing to sound picky or bitchy here. It's just that I'd, genuinely, like a 'Brew Buddy' to discuss this stuff with. Compare notes through the year. Exchange views and ideas.

I guess I'm just a stuck in the mud dinosaur

But, even dinosaur's probably appreciated having their own kind in view.

Hi Ditch

The temperature has been constant at between 20 and 22 C in my kitchen. The bubbling has slowed down now a fair bit, but i intend to leave it in the fermenter for a full two weeks to let the yeasties clean up after themselves.

I will put in bottles as i like a slight chill on a beer at this time of year. If i was making it in the autumn i would keg it mate, trouble is my shed gets very hot and i wouldn't want to spoil the brew.

I really like the look of the recipie and i'm more than sure it will taste spot on.

[Ditch]

I must confess to not having read through all 22 pages and wonder if you would consider updating your initial post as a sort of history as your method has evolved.

Just for anyone else's benefit; This has now been done. See my (Edited) first post on this thread, to learn how I made four more, yesterday

[Graymee]

Just a quickie to save me reading thru 22 pages...

If I was to bottle this, would I need to prime the bottles? I would assume not as there is no mention of priming a keg and the very short conditioning time indicates that there is no secondary fermentation going on.

Sorry if it's already been asked or if it's an obvious question that my newbie brain hasn't absorbed yet!

Cheers
Graeme

[Ditch]

Graeme; I honestly wouldn't know anything about this stuff, in relation to bottles. I simply don't bottle my beer

Ye should also know that I don't prime it, simply because I forgot to, first time round, and never saw any reason to change that since. I use no CO2 either, because I simply couldn't get any. Again, I learned to make do without it.

I guess, if ye going to make this stuff up and put it in bottles? Ye'd might as well stick to what ever process ye used to using for any other beer ye going to bottle.

[Simon7]

If I was to bottle this, would I need to prime the bottles? I would assume not as there is no mention of priming a keg and the very short conditioning time indicates that there is no secondary fermentation going on.

It's a funny one to prime Graeme, you want the nice white head on top but not all the fizz! My last Coopers Stout (brewed to 20 litres) was primed with 60g Granulated Brown Sugar. You do have to make the effort to put the head on it when you're pouring it when you've primed at that rate though.

Once it's bottled I leave 5 -7 days in a warm place and then it's ready to drink.

[mickhew]

If I was to bottle this, would I need to prime the bottles? Graeme

I do the stout all the time, and bottle it. If you want head and a little sparkle, then you need to prime. If you don't the stout will be flat, like water. I don't mean the taste, I mean the fizziness. I prime 20 litres with about 70 grams normal sugar, then bottle. When I open the bottle I get a little hiss, then head on the pint, and a little sparkle on the tongue. The way I prefer it, everyone's different though of course.

[bullseye]

Just had my first bottle of this brew after leaving it for 8 weeks, and it is truely superb! I would have to say my best brew to date. Nice one Ditch, i will enjoy drinking this stuff mind you in october i will put on another batch but this time i will keg it, it will be interesting to see the difference it will make.
And i will have a cracking brew to enjoy over christmas!

[Ditch]

Bullseye ..... (I came over all Oliver Reed then, for some reason!) I'd most definitely remind ye to keep a 'winter time' brewed keg at 'Room Temperature'.

I've never really thought to look at thermometers and log records. But, I 'watched' my stuff turn from gorgeous, like right now, to something less and less, at the temperatures dropped.

This is categorically Not a brew to serve cold.