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

[simco999]

Highly amusing

[The_blue]

Well mines in the cornie. I ended up making it up to 20 litres, when the froth settled i had about 18 litres and it was very, very strong tasting.

I managed a couple of trial jars and it's very drinkable straight out the FV


Will it last till xmas like i planned?? maybe...

[Ditch]

Will it last till xmas like i planned??

Yeah. As f**king If!

'Tis a bit pokey, at 18, isn't it? I kegged my last one at that, just for sh!ts and giggles. One I'm amongst now though? I topped it up to twenty with some treated water I had sitting around. Better now.

[hong]

Love this recipe & this thread. Have been a drinker of this for some time time & have never tampered with the recipe. There is one little thing that i have wondered though. If i used Beer kit enhancer would i need any other sugars for a decent brew? I was gonna try a 1kg of Muntons beer kit enhancer just out of curiosity. Hope this isnt a silly question!

[Ditch]

Dunno, Hong. It's something I'll have to work out in my head, look .....

'BKE' is malt and sugar, right? So, by definition, ye'll be adding a shade less malt (less body) and adding sugar ~ beer thinner .....

Now, obviously, on a scale of 1 - 10, it's going to take some raging Beer Queen to detect That level of difference. I'm happy if my stuff tastes 'nice'. I don't shove my nose in the glass, swill the sh!t around my mouth and stare up into a corner of the room for a minute That's to say; I'm Not an 'All Grain' type

So, no; The average kit maker wouldn't much care. But, ye still deviating from what I'm suggesting here. And ye doing so in a patently 'downward' way.

Your call. Why not use a kilo of dried malt ~ as I suggest ~ and perhaps use my 'optional' mug of sugar? Sort of tips the 'BKE' idea in the other direction, see?

[crafty john]

Dunno, Hong. It's something I'll have to work out in my head, look .....

'BKE' is malt and sugar, right? So, by definition, ye'll be adding a shade less malt (less body) and adding sugar ~ beer thinner .....

Now, obviously, on a scale of 1 - 10, it's going to take some raging Beer Queen to detect That level of difference. I'm happy if my stuff tastes 'nice'. I don't shove my nose in the glass, swill the sh!t around my mouth and stare up into a corner of the room for a minute That's to say; I'm Not an 'All Grain' type :mrgreen

Now now Ditch just cos some of us brew AG doesn't mean wer'e beer snobs, we just like a proper pint

[Ditch]

John; Some of your guys seem to have this pathological need to come into this board and, while adding absolutely nothing to the thread, simply proselytise about bloody AG!

Ye know; Someone might ask, say; " How can I make a fuller bodied bitter? ". And a bunch of 'strangers' appear, saying simply; " Go AG! ". Like, WTF?!

Ye'll never find me launching into Extract or AG boards and declaring that kits are simpler and still produce a great pint. ~ Well; Coopers do!

In short? Just my way of sticking a sly one to the Drum Bangers. Not The AGers as a whole

[crafty john]

John; Some of your guys seem to have this pathological need to come into this board and, while adding absolutely nothing to the thread, simply proselytise about bloody AG!

Ye know; Someone might ask, say; " How can I make a fuller bodied bitter? ". And a bunch of 'strangers' appear, saying simply; " Go AG! ". Like, WTF?!

Ye'll never find me launching into Extract or AG boards and declaring that kits are simpler and still produce a great pint. ~ Well; Coopers do!

In short? Just my way of sticking a sly one to the Drum Bangers. Not The AGers as a whole

Ditch
As I have said in the past you are a legend

[Fohat]

Dunno, Hong. It's something I'll have to work out in my head, look .....

'BKE' is malt and sugar, right? So, by definition, ye'll be adding a shade less malt (less body) and adding sugar ~ beer thinner .....

Now, obviously, on a scale of 1 - 10, it's going to take some raging Beer Queen to detect That level of difference. I'm happy if my stuff tastes 'nice'. I don't shove my nose in the glass, swill the sh!t around my mouth and stare up into a corner of the room for a minute That's to say; I'm Not an 'All Grain' type

So, no; The average kit maker wouldn't much care. But, ye still deviating from what I'm suggesting here. And ye doing so in a patently 'downward' way.

Your call. Why not use a kilo of dried malt ~ as I suggest ~ and perhaps use my 'optional' mug of sugar? Sort of tips the 'BKE' idea in the other direction, see?

I've done Coopers Stout with BKE and later with dried malt extract (a la Sir Ditch) and I'm no beer expert (on my 8th kit now), but I reckon there was a definate improvement with the DME. In fact the difference surprised me. Suffice to say, I haven't gone back to BKE.

[Ditch]

Suffice to say, I haven't gone back to BKE.

I've honestly never been near the stuff myself, mate. Ye just don't know what they're putting in there. If I want to add a dash of sugar, along with my own dry malt? I get to choose that sugar. And it's gonna be a good one.

Muscavado is a SOB for a strongly dark ale, eg. 'Golden' sugars are nice in more middle of the road brews. White sh!t? I wouldn't even want it in my tea! And, god alone knows what floor sweepings level stuff they put into anything labelled " BKE ".

No. I want to enhance my beer kits? I do so. Me in charge.

[simco999]

Now, obviously, on a scale of 1 - 10, it's going to take some raging Beer Queen to detect That level of difference. I'm happy if my stuff tastes 'nice'. I don't shove my nose in the glass, swill the sh!t around my mouth and stare up into a corner of the room for a minute That's to say; I'm Not an 'All Grain' type

This is precisely why I come onto the Kit forum - to enjoy Ditch's opinions. If you think I swill it round like a fine wine - priceless. I'm firmly in your camp Ditch - get it down yer neck.

If your Stout suits you then great. I must admit to wanting to give it a go.

[Ditch]

If your Stout suits you then great. I must admit to wanting to give it a go.

Ye haven't yet then?!

Good God!!!

[simco999]

The gauntlet has been thrown down - I will accept sirra.

[hong]

Suffice to say, I haven't gone back to BKE.

I've honestly never been near the stuff myself, mate. Ye just don't know what they're putting in there. If I want to add a dash of sugar, along with my own dry malt? I get to choose that sugar. And it's gonna be a good one.

Muscavado is a SOB for a strongly dark ale, eg. 'Golden' sugars are nice in more middle of the road brews. White sh!t? I wouldn't even want it in my tea! And, god alone knows what floor sweepings level stuff they put into anything labelled " BKE ".

No. I want to enhance my beer kits? I do so. Me in charge.

Okay cheers Ditch for your replies & advice always appreciated. So in your experience what is the best sugar too add?

[Ditch]

Fohat; I've always brewed with 'better' sugars, to be honest. I'd never put that white, washed out sh!t in my beers.

With this brew? I like a drop of Raw Cane. Mine just happens to be Organic, because that's what the shop in town sells. I couldn't give a sh!t if it's organic. Long as it's raw cane and so has some life left in there.

RCS should be available in any decent supermarket, these days. I'd hesitate to suggest Demorarra ~ or how ever ye spell it ~ because, though I've not used that in years now, I seem to remember it adds quite a distinctive taste.

Sorry I couldn't respond as ye posted. Had paint all over my hands