Stout question

[DrZiggy]

I have an EDME Stout I am plannig to brew for Xmas, Thinking of only doing 24 pints, looking at the instructions it states to not use sugar. Is this ok ? normally use the more expensive 2 can range which dosn't need sugar so not sure if I should do so or no... Also thinking of Priming with Malasas sugar ( sorry of spelling) as sold by my local tesco's has anyone tried this and had a good result ?

[Ditch]

Doc Z; I have no personal experience of either that kit or that procedure, so I'm not about to start suggesting anything about them.

However, (Black Strap) Molasses is what I use in my tea every day. I, quite frankly, don't even know what the hell this stuff is. But I like it!

Could it be that you've come to the idea of using it through a similar, round about, way? Only one thing I'd say; If ye've hit a cup of tea with this stuff, ye'd be totally aware of just how potent it is. And No tea on earth ever tasted anything like one hit with a touch of Molasses. Right? It's mind alteringly Taste altering, isn't it? And, I guess, ye either love it or would spit it out. But where might that cross over point be found, with something so strongly flavoured as The Black Stuff?

See what I'm getting at? It'd be So easy to wreck an otherwise probably fine brew.

Know what I'd do? I'd go ahead and brew the beer, 'as is'. Then, when it's ready, I'd first try some, to get the bench mark for that brew. Then I'd try a little experiment. I'd pour another. Take a bit of it off and add a measure of molasses to that sample. Warm it, as I stirred it. Dissolve the molasses and then sling that back into the original pint. Swift stir and see what ye've created. If it rocks ye boat? Great! Ye've invented A 'Molasses Mulled Edme Stout' (A MMES )

If it tastes like the devils piss? Ye've ruined a single pint of otherwise, probably, perfectly acceptable stout and still have two dozen left to enjoy.

Others here will see ye right about the other concerns. But molasses is a subject dear to my own heart ~ as is a good stout!

[Aes9471]

Also thinking of Priming with Malasas sugar ( sorry of spelling) as sold by my local tesco's has anyone tried this and had a good result ?

DrZiggy I had my first proper taste of this very brew last night, fermented with 1kg BKE and 200g of brown sugar. Primed with soft brown sugar with molasses, if your sugar is of the soft variety DO NOT use it for priming UNLESS you can get an accurate measure. I used my usual 1/2 teaspoon scoop but as my sugar was the soft kind it was impossible to get a proper measure I tended to go for a less than full scoop but on tasting it the stout was woefully under carbonated the brew itself was lovely just not fizzy or as much as it needed to be. I would and have just used the rest of the molasses brown sugar in making up a Hambledon Bard Old English Bitter kit, which is supposed to be a little like Theakkston's OP give it 6 weeks and I'll let you know if it works better that way!?

Sorry re-reading that I will try to make myself clearer, the problem I had was that the sugar being soft was sticking to itself and not flowing like normal granulated sugar thus making it impossible to get an accurate scoop of 1/2 teaspoon, so much so I had to dispense with the funnel in each bottle as the sugar was clogging that up also. As for the Hambledon kit I'm sure any 'dark' ale Porter type would benfit from brown sugar with molasses. In respect of your original question if you are priming with a bottling bucket or to a keg there would not be any problems either.

[Curious Brew]

I primed a Cooper's Stout with Black Treacle, that turned out okay...

[Ditch]

I primed a Cooper's Stout with Black Treacle, that turned out okay...

" Okay " ? Just " Okay "? So, it Doesn't do to try to improve on what we have? I'd genuinely have thought not. I'm yet to anywhere get near to understanding the complexity of flavour I find in my own Coopers Stout. I don't want to confuse issues further

But, hey! CB, ye Inspirationalist you! I've just had a great idea! Please Do PM me to remind me of this, in time for tomorrow evening. Or at least respond here, so I'll hopefully find it?

How about I take a can of this Guinness and stir in a 'level teaspoon' (like, yeah; Given time to get the rest off the damn spoon!) of my usual Black Strap Molasses?

Guinness just tastes like dish water, to me, since Coopers Stout. I wonder if some of the thick, black, flavourful could do anything for it?

I'm post Jameson now and really should try to get my head down. But that's a belter of a trial I'll be itching to try

Remind me and I'll report back asap.

[Curious Brew]

By "okay" I mean bloody nice!

Damn my English reserve.

[Ditch]

Found it, look!

Right. This does it! I'm (sadly) about to eat my chicken curry. But, I do that every night anyway, so it won't make a lot of difference. So, after I've had my dinner, I'll 'treat' my next pint with BSM. I'll report back here in about an hour!

'Jims: It's As Good As Live!'

[KevP]

Was it a big curry? I'm biting my nails to the quick in anticipation of the outcome.

I'm planning a Stout for my 'after the next brew' brew so would be interested.

*drums fingers on the table*

[Ditch]

Sorry, lads. Got distracted last night .....

It was f*ckin horrible! I put a 'level teaspoon' of Black Strap Molasses in a drop of Guinness and slung the lot - spoon 'n all - in the micro for a couple of minutes, to melt the molasses.

Stirred well. Added to the bulk of the Guinness. Stirred that well too. Tasted dire! Don't Do It!

Maybe a 1/4 tea spoon wouldn't have tasted quite so much like a pint of molasses? But I honestly can't see such a powerful flavour adding much to anything, other than the tea I just drunk. It Is a strong flavour and has nothing of coffee or chocolate, which Can add niceness to a Stout.

I think there just about endeth my experimentation with molasses and beer. Big Thumbs Down from the Ditch Shitter!

[Danmet]

I made an EDME Stout a few weeks ago & used sugar (I'm kinda broke) - just had my first glass from the barrel (it's been in the barrel for just over 3 weeks and I couldn't wait any longer) and thought it tasted great. I've only made 3 kits so far and used sugar on the first 2 to see how much difference it makes - so jury is still out - but I just used sugar for primary & secondary fermentation and have been pretty pleased with the result.

I might mess around a bit more with the next one to compare them.

I just don't know why I didn't start homebrewing sooner

[LOAMY]

Not wanting to hyjack a thread but also not wanting to spam up new threads.

what's the general consensus on priming stouts ? My recently brewed (and amazing tasting after only 3 days in the FV) will be due for bottling at the weekend, Do I prime as normal (as per the cooper instructions, although I suspect they are generic) or should I go with less or not at all ? Bearing in mind Stout to my knowledge shouldn't really be a gassy brew should it ?

LOAM

[Marts]

I don't know that there is a consensus on it, beyond the consensus of going with personal preference. I'm certainly not one to believe a drink must be served a certain way.
That said my personal preference for stout would be 75g of granulated for 20 litres.

[Ditch]

what's the general consensus on priming stouts ?

I'm with Marts on this one; What ever suits you.

I'm also inclined to agree, quite strongly, in fact, that a Stout shouldn't be served with Throat Bite. This is why I never really look at bottles It can't be right, drinking anything that makes ye belch

For myself? I'm yet to 'prime' a keg. This is Not based on some long learned wisdom of HB alchemy. It's because I'm a f*cking wreck and have never yet remembered to dose the barrel. Not having any other use for sugar either, I don't have any in the cottage.

This is not to say I'm in any way 'opposed' to priming. Maybe I should? I might look into that. I really just wanted to point out that perfectly delicious Stout can be produced without priming. So, what ever priming may add? Just add it to ye own tastes

[LOAMY]

hmmm, I might look at getting a keg then for the next time and only "lightly" prime this batch, or not at all :S

[DrZiggy]

Thanks for the help guys think I'll run as an experiment... started fermenting 15 liters, didn't add the sugar for fermentation, but seems to be coming along ok. If it was an Ale I would normally leave for 12 days before looking to botle so will plan the same here unless anyone suggests otherwise.....
Plan is to bottle and prime most of it using Marts advice of 75g per 20 liters (i'll work the Maths exactly later.) with normal sugar / brewing sugar, I'll set aside 4 bottles to prime with the Molasses sugar which will be done with varying amounts of the stuff and see how it turns out...

I'll update in 3-4 weeks after bottling and let you know how it turns out