choc stout

[pongobilly]

just started my choc stout and yes it does have a great smell of chocolate, getting a reading of 1040 to start which should be around 4% all said and done, should be a great session beer if all goes well, just not sure what to prime this with, any ideas anyone, i was thinking maybe dark muscavado sugar

[mysterio]

I would just use whatever you usually use, the taste from the priming sugar will be negligible.

[Hoppkins]

I would just use Glucose. Leaves less sediment than normal sugars.

[pongobilly]

well i just got in from work and noticed not much head on the choc stout, but saying that the picture that hoppkins posted of his didnt look like much head had formed

[pongobilly]

NICE BIG HEAD ON THE CHOC STOUT THIS MORNING

[Curious Brew]

NO NEED TO SHOUT ABOUT IT

Good head is *always* worth shouting about!

[mattfuzzy]

NO NEED TO SHOUT ABOUT IT

Good head is *always* worth shouting about!

too right...

-matt

note: my head was very good with the choco stout....
o and i used safale s04, cuz the yeastie sachet that came with the beer... well i had safale kicking around and i wanted to try it

[pongobilly]

choc stout down to 1018 after 3 days, lets hope it doesnt get stuck

[mattfuzzy]

i just tested mine after 4 or erm... 7 days... either way i leave in primary for nearly 2 weeks anyway (9 -14 days) so dont see much point opening the fermenter all the time checking till its done, then if its premature just start it back up again
although never really had a ferment stop on me, yet.
-matt

[pongobilly]

just getting all things ready to put my choc stout in to newly aquired wilkos budget barrel, i know i should have bought a 4" top but i couldnt bear the thought of bottling and i have a super cask comming at xmas so for the time being i am gonna give the budget barrel a go

[pongobilly]

i didnt get the s30 cap for it just yet, but will do when its time to start supping

[pongobilly]

choc stout is now in the keg, primed with 60g dark muscavado sugar and is now in the kitchen which is 18deg (is this ok) as i would have thought that the secondry ferment will create a bit of temp anyway, i can always turn on the heat belt for it (is this a good idea)

[Hoppkins]

I just left my 2 kegs in my warm spare room for 2.5 days and then straight in the shed.

I would of left them in the spare room longer but SWIMBO was giving me the GLARE

[pongobilly]

as i have put my choc stout in a budget barrel, how much of the 5 gallon will i get out without having to add some gas, also will it be ok to remove the cap and add a s30 cap when needed

[booldawg]

Pongo - what was the final gravity on your choc stout? Mines about 1016 after 12 days, only dropping ever so slightly. I pitched a half teaspoon of yeast vit yesterday.