Coopers Irish Stout

[Shaun21]

Hey, I've just started this kit and the smell from it was amazing. Has anyone else done this kit? How did it turn out?

I've used a Kg of normal Tate & Lyle sugar, will that be fine or should I have used something else? This is a heads up for next time I make a stout which from the smell of this one already it's going to be a definite.
but saying that, it's all in the tasting I suppose.

Thanks.

[Ditch]

I've used a Kg of normal Tate & Lyle sugar

Ouch! Look on the bright side, Shaun; When ye make the next one, with dried malt, it'll taste a world better than this one

[Shaun21]

Haha, damn, hopefully it won't taste too bad. The guy in my local HB shop gave me a little taster and it was amazing, didn't tell me which sugar he used though, but, I didn't ask him, so I suppose it's my fault

[Shaun21]

Oh and do you have any advice for the next one? I want to make it as nice as the one in the HB shop. It's at about 22 degrees at the moment, is that a decent temperature?

[far9410]

Well, after virtual jukebox, ditch's stout is about the most visited post on here, so take a look at that.

Cheers

[Big Al]

I'm about to put this one on myself. Alan, from my local brewing shop said to use this one if I liked the coopers stout.
I've gone for 500g brewing sugar and 500g brewing malt. Hoping this one turns out well. Will be putting this brew on this
weekend when I get back home

[Old Speckled Ben]

Hey Big al, I see you're from South yorkshire...me, too

Which HB shop do you use?

[Big Al]

My one is in Doncaster, Home Brew Supplies on Balby road

[Shaun21]

Just got another quick question, didn't want to put this in the ditch's stout thread because i've not made ditch's stout (yet) anyway... it's been in the FV now for 5 days and I took a hydrometer reading to see how far along I am, thought I would try some once I took the reading and it is really tangy, is this normal? I always panic when I'm brewing.

[Ditch]

Shaun; " Tangy ". Very good word. Yes, in fact that's about Exactly how I'd describe stout at the 'not quite ready yet' stage.

Sounds perfectly normal

[Shaun21]

Nice one Ditch, I suppose I can just leave it alone now for a couple more days, see where it's at then!

[Ditch]

Let me put it this way, Shaun; Whilst I've had extremely limited exposure to the " Irish " stout ~ maybe just the two or three kits? I'm not as great a fan as I am of the 'Ordinary' stout, done my own way. But, for the sake of This discussion? Same things apply:

Five days, kept at a constant 21 C, can produce a stout that a man with access to nothing else would be glad of. I don't know what temp' ye have that FV at.

Either way though, ten days in the FV is the industry standard. Then it's a case of pretty much do as ye feel once it hits the Keg. Myself? I'll get amongst it. My stuff certainly gets better in the keg. The last of the first keg tastes better than the first pints. The second keg, having sat there while I drunk the first, tastes better than the first.

But, I find serving temperature is what makes a good stout unbelievable. I'm yet to pin point that optimum level of 'warm beer' factor. But, it could be as high as maybe 16 / 17 C ? Much below that and it's just 'cold'. Young, cold stout? Ye gonna get that lip smacky tang.

In the final analysis then? I'd say don't even think about it too much yet. Leave it alone for another five. Then try it at 'Room Temperature'. Then consider if ye reckon another week or so standing in the keg might be in order.

One thing I will say for Coopers Stout though; It's incredible how fast it can change. Couple of days can make a hell of a difference to the taste experience. That's possibly why I have to 'constantly monitor' my own BKs! The sh!t we have to put up with, in the name of science!

[brianboru]

made the coopers irish 10 dys FV then 4 in the barrel. made with ikg light dme and 500g dark drown sugar. ....result is best stout i made yet.

[Ditch]

Nice one, Brian. Good for you!

Only, ye not gonna leave us there, are ye? Compared to what other Stout kits? Using what dry malt / sugar ratio's?

I must admit; I feel I need my own horizons broadening. I'm such a 'comfort zone' / rut dwelling creature of habit.

I'd Love to try this American " Chocolate Stout " I'm sure I've read mention of. In fact, I'd just love to try more stouts! Anyone willing to progress my learning? Please bring the keg, in the van, to; " Ditch Sh!tter. Co. Leitrim." And I'm sure we could lose some quality time!

If only I could develop a taste for bottled stouts. Dunno. 'Pour now. Drink four hours later' just doesn't do it for me.

[brianboru]

Hi Ditch
Ive made the regular coopers about 5 times and that was the number 1 ( always with 1kg dme). I made a muntons premium one last summer to 15 L( only had small fv available) with 1 kg brewing sugar that turned out good too. Ive done an AG stout that have turned out "ok" after a bit of time. Always been using 1 kg dme with the kit . Ohhhh also made the woodfordes NOG thats down on the label as porter. Its lovely too but its like a very dark ale more than a stout as i know it anyway. not too up on the porter v stout crack.( I know one has roast barley in it and the other dont etc) . Anyway this one is very good. Might get an original stout on asap and have my own taste off as i have a second barrel now.

ps ditch i can try post you a bottle as im in cork....i bottled a few too.