CAN YOU RECCOMMEND A STOUT?

[BIGTRACTOR]

sorry if this has been answered before, i've searched the posts but i cant find much, could i have the consensus on the best stout kit out there? i've got ciders , lagers, light ales and more flavoursome ales all maturing in my kegs, but i'd like to add a good irish style stout to the menu.
i know there is loads out there and they all sound good, but would like to hear the opinion of anyone who has tried a few, cheers!

[Stonch]

Black Moor Stout from Brupaks was amazing. Try it!

[sparky Paul]

I've done a John Bull Masterclass 3Kg Irish Stout and it turned out to be very good indeed after a good period of conditioning, it had a lovely tight creamy head too. The flavour was a of very plain stout, similar to the ones available commercially (you know the ones), unlike some kits which have hints of liquorice, coffee, chocolate, etc., etc.... I would imagine the JB would make an excellent base to add flavour malts to, if that's your sort of thing.

I now have a Brupaks Brewer's Choice Irish Stout to do, I'm looking forward to that one...

[Stonch]

Sparky, it's those licquorice, coffee and chocolate notes that make good stouts so worthwhile, and the lack of them that make the likes of Guinness so pointless!

In my opinion, anyway!

The Black Moor Stout had a very long chocolate aftertaste our panel of tasters found sublime.

Just don't ruin quarter of your batch with vanilla extract like we did...

[BIGTRACTOR]

thanks guys, having had a great deal of success with the brupaks range, i'm gonna go for the black moor stout. my local HB shop have just started stocking brupaks so hopefully they have some stout kits in stock will keep you posted how i get on with it, cheers!

[Stonch]

It's a lovely beer alright. Note that I only got mine down to 1015 FG in the end, which is five points adrift from target. It still tasted absolutely cracking though, and not too sweet. Nonetheless, have a sachet of Brupaks Beer Enzyme on hand in case it stick and put a teaspoon of yeast vit in at the beginning. I used neither because I didn't have them.

The enzyme really works - our latest bitter appeared to be sticking around the 1015 mark end of last week, so I stirred in a sachet. We racked last night at the magical 1006 - a first.

I know it's not all about FG targets, but as a new homebrewer it's terribly satisfying to get there!

[sparky Paul]

Sparky, it's those licquorice, coffee and chocolate notes that make good stouts so worthwhile, and the lack of them that make the likes of Guinness so pointless!

In my opinion, anyway!

I agree, Guinness may be a bit boring, but it is popular! Some homebrewers just want a clone of the stuff they sup in the pub.

What I was trying to say is that the JB would be a useful base to add flavour malts to - for this you need to start with a fairly neutral tasting beer ideally. It also has the benefit of being at the cheaper end of the 3Kg kits available.

The enzyme really works - our latest bitter appeared to be sticking around the 1015 mark end of last week, so I stirred in a sachet. We racked last night at the magical 1006 - a first.

I know it's not all about FG targets, but as a new homebrewer it's terribly satisfying to get there!

The enzyme is fine if you're after a light, dry style of beer. Although it can be useful for restarting ferments, I would use it as a last resort as the effects are pretty uncontrollable and can be undesirable in many beers - you may well end up with a few extra points of alcohol at the expense of essential body in the beer, the result being a beer which is thin for its style.

Don't get too obsessed with obtaining a low FG, especially if you've substituted spraymalt or LME in place of sugar. It's the unfermented dextrins which give a certain mouthfeel to a beer, and these are converted out by the enzyme. If a 100% malt brew finished around 1015, I wouldn't add the enzyme, though I do keep some in the fridge in case of emergency.

[Stonch]

Paul, thanks for the tips. To be honest when we tasted a small sample when racking yesterday, I did notice it was a little thin... live and learn though.

[sparky Paul]

Paul, thanks for the tips. To be honest when we tasted a small sample when racking yesterday, I did notice it was a little thin... live and learn though.

Of course you live and learn, that's what it's all about.

I've no doubt the beer will be perfectly drinkable, at least there be more alcohol in it!

[Stonch]

And a light bodied tipple - dry hopped with the old Bramling Cross - might be perfect for summer.

[BIGTRACTOR]

cheers guys, reserved a brupaks black moor, picking it up in the morning. I know i won't get the thick creamy head with my equipment, but what would be the best method : bottom tap keg, top tap keg or plastic bottles?

ps. i understand what your saying about the enzyme, i thought 'yeah great i'll chuck it in my lager and it'll make it stronger. which it did but it made it a bit thin,It was ok for downing with mates though !! i don't reckon a thin tasting stout would be very good so i'll only use it as a last resort.

hopefully the HB shop has some of that yeast vit too

[delboy]

Just don't ruin quarter of your batch with vanilla extract like we did...

I thought on one of the other threads you said it was a resounding sucess , are you sure it was vanilla extract and not that disgusting stuff vanilla essence, there is a world of difference in the flavour, not to mention about £4 in the price (about a £1 for the essence and £5 for the extract.

I made and all grain version of a vanilla caramel ale using vanilla extract and i have to say it was superb.

[Stonch]

Just don't ruin quarter of your batch with vanilla extract like we did...

I thought on one of the other threads you said it was a resounding sucess , are you sure it was vanilla extract and not that disgusting stuff vanilla essence, there is a world of difference in the flavour, not to mention about £4 in the price (about a £1 for the essence and £5 for the extract.

I made and all grain version of a vanilla caramel ale using vanilla extract and i have to say it was superb.

It's extract. It seemed like a resounding success until the second pint... you live and learn!