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

[The_blue]

Got mine started. Didn't have brown sugar so used castor

Ended up with an OG of 1054! If i hit 1012 it's gona be 5.5% Had to make it up to 20 litres to get that!

A little strong for me but i'd adapt

[Ditch]

The Blue; Sorry I couldn't answer ye earlier, mate. I was actually out in the kitchen, putting five FV's together

Castor sugar? Listen; At the amount we're using here? I doubt it would matter, to the average mortal, what bloody sugar we used

I just happen to use organic raw cane because that's what the guy had on view in the shop. I'm a creature of easily formed habit. I keep buying it there. I'll bet I could get a Kg bag of some other 'brown' type sugar, in the supermarket, for a lot less ..... Can't be arsed!

But, no; Were ye adding a Kilo to 20 Litres? Sugar would / should become a major consideration. But, a mug full? (Not even a quarter K, is it?) Just sling it in would be my advice

[The_blue]

No problems Ditch, It was more of a comment than aquestion. It was alreay in the FV when i posted.

It's just some extra fermentables.

The foam has settled and it's closer to 19 than 20 litres. That and 9 litres of head!

[Beer O'Clock]

That second photo looks like the brewing equivalent of "touching cloth"

[simco999]

In Lancashire we say "Tuppint cloth".

[50CAL]

That second photo looks like the brewing equivalent of "touching cloth"

Hahahaha thats brilliant

[The_blue]

I've got to drink that!


The head has nearly all gone now.

[afur130173]

i read this whole thread the other day and got so excited i just had to get a brew on yesterday.

not sure which post i read it in but i took inspiration from it.

my stout has been made as follows

1 can Coopers Irish Stout
500g Extra Dark DME
300g brewing sugar
filled to 21 litres, not leaving much head space, so much so its already coated the underside of the FV lid, nothing through the airlock yet though.

less than 24 hours in and got good fermentation going.

had an OG of 1050 so it looks like it could be a decent strength depending on the final gravity.

looking forward to this one.

on a side not i had to add more yeast and nutrient to my alco coke, just wasnt budging past 1016. if it fails its only cost me £1.69 so not an expensive failure, still smells like coke though.

[Ditch]

Afur; I'd strongly advise ye to whip out that air lock and take the whole lid off, just laying it back on top. If ye that concerned about the little hole the lock leaves? Chuck a dampened J Cloth over it, to keep insects out.

I also trust ye have the FV in a position where the inevitable 'Spew' won't do damage and cause ye heart ache?

[The_blue]

I'm loosing my marbles! I've had the hydrometer in the FV for the last 2 days and it's sat at about 1011..

I've just transfered the Stout to the secondary for finings and taken another taster. It's quite a heavy sweet drink...

Hydrometer back in and I'm now getting 1014. I shouldn't be sweet at that should it?



I've not added the finings yet. Should I leave it another day or so? This causes a schedule clash, I'm on my hols on Thursday night!

Would it be OK to add the finings into this container Wednesday then leave it a week and a half?


P.S. I've no idea where the touching cloth pic went!

[crafty john]

Why are you adding finings to a stout?

[Ditch]

Blue; I tell people exactly what to do, look. No nuance left out. And what do ye do ....? Now ye in here screaming and panicking and going on about sweetness and finings.

Where do I say finings? What temperature do I say I ferment at? How long for?

Just leave the stuff alone and go on holiday, or what ever ye doing. Drink it when ye get back.

[crafty john]

Blue; I tell people exactly what to do, look. No nuance left out. And what do ye do ....? Now ye in here screaming and panicking and going on about sweetness and finings.

Where do I say finings? What temperature do I say I ferment at? How long for?

Just leave the stuff alone and go on holiday, or what ever ye doing. Drink it when ye get back.

+1 to that

[The_blue]

Blue; I tell people exactly what to do, look. No nuance left out. And what do ye do ....? Now ye in here screaming and panicking and going on about sweetness and finings.

Where do I say finings? What temperature do I say I ferment at? How long for?

Just leave the stuff alone and go on holiday, or what ever ye doing. Drink it when ye get back.

It's only a comercial!

I wanted to get it in the cornie thus the finings..

[afur130173]

3 days into fermentation and my first ever stout has slowed down to a blurp every 60 seconds or so.

Took a hydro reading of 1014 so its not too far away from being done, surely this aint right after only 3 days in fv. I do plan on leaving it much longer though before bottling (no room for kegs or cornies), prob two weeks.

I am a relatively new brewer so i aint too sure if this normal, none of my previous 3 kits went this fast, temp is a constant 23C.