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

[Ditch]

That shade of green doesn't suit you, mate!

It's not that hard really - read the first post, decide if this is the brew for you, realise there are fifty something pages of people saying how good it is, follow the instructions, enjoy!

I'd ask the little clique of wankers who popped up together to squeak that I'm some sort of shadow of my former self; WTF have They contributed to this forum ~ before they took a pop at me and then scuttled off elsewhere?

Lot of satisfied patrons on this thread. They ask? I answer. That's how it's reached fifty seven pages. Quality

[tazzymutt]

It's now almost two weeks since I pitched the yeast in this kit and it is still siting a little high at an SG of 1014 (OG was 1044) and tastes a bit sweet, so I have given the yeast a gentle rousing and will leave it a while longer before transferring it to the barrel. It started at 20C for a couple of days before I increased the temperature to 22C so I am a bit surprised that the SG is still that high.


Ian.

[Linus]

It's now almost two weeks since I pitched the yeast in this kit and it is still siting a little high at an SG of 1014 (OG was 1044) and tastes a bit sweet, so I have given the yeast a gentle rousing and will leave it a while longer before transferring it to the barrel. It started at 20C for a couple of days before I increased the temperature to 22C so I am a bit surprised that the SG is still that high.


Ian.

I`m at a 1010 and a week in, mine was 1040 SG,so gave her a rousing,according to the figures its 4% abv,it did lose some co2 this afternoon but none since.

I was hoping for more ABV.time will tell.

Tasted good by the way.

[Ditch]

See, Ian? Ye doing at least two things that I don't do there, look. Altering the temperatures and digging a Hydrometer in it.

Take a pint of lager. Taste a sip. Then, replace the sipped volume of that great big pint with a spoonful of lime cordial. Right there, ye've got an entirely different animal. Yes? So miniscule an adjustment. Such a gulf created.

Now, me? I honestly haven't got a clue what 'strength' my stuff comes out at. Within reason, this isn't an issue for me. I mean, I want to know I've been drinking, by the end of the night. But, I'm not counting pints or clock watching their potency to any degree.

No. To me? Enjoying what I'm drinking is more important. There's only me here. I'm entering no competitions. As long as I enjoy my stuff? That suits me

A fair few other people appear to enjoy it too. Perhaps you won't? Too sweet? There it is then. Maybe my gear simply is too sweet for your tastes? This is fine. And I see it as constructive. I prefer Murphy's to Guinness. Is Murphy's sweeter? I'd guess it is? I like it that way.

But, then; I've also long since pointed out on here ~ and others have concurred ~ that my stuff has this chameleon quality. It can change from day to day. Never mind what effect the seasons might have. It's a pretty 'organic' pint.

So, please do carry on as ye doing. I welcome ye personal opinions here as you experience what I'm trying to get at. One person getting their finger on what they genuinely don't prefer about this stuff is probably of more value than a dozen simply saying it's The Dogs.

Why is it 'The Dogs'? That's hard enough to pin down as it is. Counter points to its Dogness can only help broaden our grasp of a description

Hmm. May I ask your preferred, commercial stout? Guinness? Murphy's? Beamish? Something else?

How does this compare to other stout kits ye may have tried?

I don't feel this is a recipe for hardened Guinness fans. Never have. It'd be nice though to be able to assure someone that it is a cracker for " xxxxxx " drinkers.

As ever; I welcome Any opinion / discussion of what They titled " Ditch's Stout ". I find it all as fascinating as the beer in the glass in front of me as I type ~ and that fermenting in the other room

Oh, and, this monumental and ongoing dialogue can Really piss the f**k out of people like " Geezah "

[Ditch]

I`m at a 1010 and a week in, according to the figures its 4% abv. I was hoping for more ABV. Tasted good by the way.

Linus; Exactly how closely did ye follow my instructions?

Did you also see where I ('Accidentally') made my shit to 3 gallons? Ye want poke? Try That shit!

Don't come trying to blame me though. I'm taking NO responsibility!

It also tasted Absolutely F**king Fantastic!!!

[crafty john]

Just looked at the plug socket and noticed the fish tank heater has been turned off The Mrs has turned it off

Oh, that's just Baaad!!! .......... Coming on here and talking about f**king air locks!!!

FFS Ditch when will they ever learn

[Ditch]

Like kids. We can't slap 'em, John. We just have to keep trying to talk to them and trying to get through!

[crafty john]

See, Ian? Ye doing at least two things that I don't do there, look. Altering the temperatures and digging a Hydrometer in it.

Hey Ditch, I am probably gonna get slated to hell for this but here goes, I totally agree with you mate. I brew AG and I hardly ever use a hydrometer, I just mash, sparge, boil, cool, add yeast, wait 2 weeks and keg the bugger. I have never had a bad brew yet. The only time I use a hydrometer is when I sense that something isn't quite right with the mash. I do use a thermometer though as that is essential with AG.

I will now sit back and wait for the purists to take the piss and slate me

[Ditch]

I will now sit back and wait for the purists to take the piss and slate me

What? Those same purists who feel its an insult to Their 'science' that guys living in mud huts were getting pissed as f**king handcarts, on beer they'd brewed before the wheels for that handcart were invented ~ let alone Their f**king Hydrometers!

[crafty john]

I will now sit back and wait for the purists to take the piss and slate me

What? Those same purists who feel its an insult to Their 'science' that guys living in mud huts were getting pissed as f**king handcarts, on beer they'd brewed before the wheels for that handcart were invented ~ let alone Their f**king Hydrometers!

yea thems the ones.

[tazzymutt]

See, Ian? Ye doing at least two things that I don't do there, look. Altering the temperatures and digging a Hydrometer in it.

I know, the temperature was simply because I noted it was a little colder than you recommend so I turned it up slightly, no further adjustments have been made. I already admitted to being a nerd by measuring out the sugar in a mug, then weighing it. That's simply because when I get something I really like I want to be able to do it again. During the first brew I have no real idea of how it will turn out, so I keep loads of notes. The hydro is also a habit, I have always bottled my brews and not being keen on bottle bombs I like to know it has really finished before I wrap it in glass. I guess a barrel would simply vent any surplus pressure so ensuring it has finished is less of an issue, but old habits die hard...

Enjoying what I'm drinking is more important. There's only me here. I'm entering no competitions. As long as I enjoy my stuff? That suits me

You'll get no argument from me on that Ditch. I brew for me, if my wife, son, friends like it that's OK but it is not the object of the exercise.

But, then; I've also long since pointed out on here ~ and others have concurred ~ that my stuff has this chameleon quality. It can change from day to day. Never mind what effect the seasons might have. It's a pretty 'organic' pint.

I have to admit that this intrigues me, I can't help wondering if the changeability is down to you drinking it very young. Does the changing seem to slow down once the brew has been barreled for a while? Have you ever had any sit around long enough to find out? Or does the brew go past its' best if left too long? Whatever happens, I aim to enjoy it

Hmm. May I ask your preferred, commercial stout? Guinness? Murphy's? Beamish? Something else?

I very rarely drink commercial stouts. I had not drunk Guinness for almost twenty years until fairly recently. I tried it again in a pub that had no beer (only fizz) and I still don't like Guinness; I drank water for the rest of the evening... Murphys and Beamish I have enjoyed on occasion, but recently I have developed a taste for porters and stouts from some of the smaller local breweries, Ellend's 1872 Porter was an astonishing brew that I really want to get my hands on again and a local Black Horse Stout seems to be guaranteed to put a smile on my face. Hence my decision to try the most revered stout recipe in the DIY world.

I don't feel this is a recipe for hardened Guinness fans. Never have. It'd be nice though to be able to assure someone that it is a cracker for " xxxxxx " drinkers.

The fact that it is not like Guinness is part of the attraction for me...

Oh, and, this monumental and ongoing dialogue can Really piss the f**k out of people like " Geezah "

It's almost worth posting just for the irritation factor, learning stuff from the thread is a bonus.

I don't think I have ever looked forward to trying a brew this much, I guess 58 pages builds a lot of anticipation The little taster was very encouraging, plenty of good flavour there and i reckon some of the sweetness will be sorted out by the yeasties in the next day or so.

Thanks for your help.

Happy brewing,


Ian.

[Ditch]

Must say; I'm having absolutely never ending nightmares with my temp's here, just now! F**king heaters just can't seem to sort their shit out, in those trugs. 'Happily' though, it never seems to go below 20. That's far from ideal, to my mind.

But, then it's gone up to 27 at one point! And nothing I can do seems to do much to alter the fact that that orange light's on. Seriously; It's getting so I find myself considering buying up the brand new, 150 Watt heaters they have in town.

Changeability of this stuff? Could be its youth, I s'pose. Capturing that blossoming. Maybe I'm just getting what others are missing. Because they leave their beer alone. To 'mature' untested.

Again, I guess if people want to stick to the traditional principles, or what ever method they've latched onto and abide by? That's up to them. Might it be possible though that other brews are offering this quality? Yet people miss the experience, simply because they've hard wired themselves to think it taboo to touch the gear too soon?

Temperature plays a role too though. I must say that. I'm pinned down in a bit of a cross fire of things I'd like to get doing, right now. All needing cash, of course! Thus, I'm sort of frozen. Nothing's getting done.

But, a way of preserving a degree of temp' when serving this stuff in the cold weather is a definite must. I have a pint here now. Glass is so cold it's uncomfortable to hold. Liquid inside it is cutting my throat on the way down! Honestly; If drinking guests turned up tonight? I'd suggest we adjourn to a pub!

That said? It is 52 in this room. God knows what in the store room. And there's a f**king blizzard going on outside. Just indicating the point though that Serving Temperature plays an absolutely vital role with this stuff. Someone once tried to patronise me, on here. Asking;

" Let me get this right; So, you like warm, flat beer?! ". Yes. I do. Maybe that one liked freezing Heineken? Dunno.

That Guinness ye tried, recently? Sizzling cold? Just gone to get another pint. It's about 6 out there! 11, in here. (Yeah; I'm out of fuel! ) But, I think todays lesson really must be a reiteration of Serving Temperature. Make it like I do? It'll be flat enough as it is. The deviled detail now is temperature.

And, this is where we, once again, see that I'm only another pilgrim here. I'm no Master, yet. Because; I'm yet to taste a 'proper' pint of this stuff, and think to stick a beer thermometer in it! Something I'll strive to manage, given warmer weather. We need something more concrete than 'warm'.

Ever onwards .....

[lotsobear]

New to this game. Having read through a lot of posts I decided to go for Ditch's stout as my first brew. Tried to follow instructions to the great man's letter.

However, when I syphoned to the keg I noticed a strong apple / pear drop smell and a similar flavour when tasting the brew. From reading a wee bit, I wonder if I pitched the yeast too early when the wort was too hot as I put the cold water (to 20l) straight after mixing the can and malt with boiling water and then put the yeast straight in thereafter.

Temp was as close to 20 for primary fermentation for 10 days after that as I could keep it.

My thoughts are that these flavours are acetaldehyde / fusel alcohols.

Has anyone else had this with the stout and will these flavours disappear with a couple of weeks in the keg? Also will leaving the wort for a few hours before pitching in future stop this happening or does it run the risk of the wort getting infected?

[Ditch]

Oooohh! That's not too clever, mate. Listen; I'm literally flying out the door, right now. I'll get back here when I get back. If anyone else cares to chime in in the meantime, ye may get some earlier response.

[timbo41]

Brother Ditch..is this normal? Had a massive spew,and this is what the beast looks like now day 7. Hoping its just krausen residue. Smells great not off and tastes the nuts. Picture doesn't show but the clumps are yellowish in colour
....help!