XXXS 2008-12-14

[Invalid Stout]

As I posted elsewhere, I make tiny batches as I don't have a boiler yet, but I do want to do a full wort boil rather than diluting stuff.

For this reason I decided to make a strong stout -- same amount of extract, but less water to heat up on my weedy cooker. Too late for Christmas, obviously, as it will take a good while to mature, but I can always bottle condition it in small bottles and try it next Christmas!

Heat 6L water
Steep 200g chocolate malt at 75 for 30 mins
+1 tbsp fresh ground coffee

Mixed 70g candy sugar with some chocolate malt wort and allowed to melt/bubble.

Added another 2L water and returned all chocolate malt liquor to the pan.
Added 1/4 tsp gypsum
Added 1.4 kg pale LME
Added 10g Northern Brewer - 80min

the original gravity was 1082
on the 17th it was down to 1042 and on the 19th 1036. It already tastes pretty good, but will need to finish fermenting and then mellow for a good long time. What gravity should I expect this to reach?

[yashicamat]

Which yeast did you use? The sugar will get fermented away completely, but I'm not sure about the extract. I'd guess that you'll be looking at about 1020ish FG.

[Invalid Stout]

Thanks. The yeast was harvested from a previous brew and probably originally generic dry yeast, I've forgotten the name of it Gervais, something like that?

[Garth]

I've forgotten the name of it Gervais, something like that?

is that the yeast Ricky has been advertising recently....?

(it's Gervin)

[Invalid Stout]

I knew it wasn't Gervais but something similar. According to the lazynet, this is the same yeast everyone calls Nottingham on here. Is that correct?

[Garth]

it is supposedly, just in a smaller (6g) sachet

[Invalid Stout]

This was terribly oxidised last time I tried it. I put it in stews now