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Date: 16 Sep 2006 21:25:40
From: John LaBella
Subject: Another Noob Question about Irish Stout
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I just purchased a Kit of Irish Stout by Coopers.
The Store I bought it from said - You don't need anything else (I hate
when they make you come back and get xxx or yy). Just add water and go.
However now I am home I have just noticed that the recipe says you can
add Malt and Dextrose.
Should I go with the Store owner and just brew without Or should I go
back and get Malt and Dextrose (and in the future look for another
supplier)?
Thank you
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Date: 16 Sep 2006 18:22:21
From: Karl S
Subject: Re: Another Noob Question about Irish Stout
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John LaBella wrote:
> I just purchased a Kit of Irish Stout by Coopers.
> The Store I bought it from said - You don't need anything else (I hate
> when they make you come back and get xxx or yy). Just add water and go.
> However now I am home I have just noticed that the recipe says you can
> add Malt and Dextrose.
> Should I go with the Store owner and just brew without Or should I go
> back and get Malt and Dextrose (and in the future look for another
> supplier)?
>
> Thank you
>
I don't know about that particular kit, but there are some
hopped-extract-in-a-can-with-a-yeast-packet-on-top varieties that are
designed to be mixed with water and sugar to make a five gallon batch.
While ordinary table sugar is OK, some people prefer corn sugar
(dextrose) instead. For more flavor and body, you could use malt instead
of either form of sugar.
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Date: 18 Sep 2006 08:06:53
From: MDixon
Subject: Re: Canning starter wort
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Jeff wrote:
> I was going to can a small batch of wort - I'm thinking of trying to
> hit 1.035 SG with it. What gravities does the collective shoot for in
> starter wort? I saw that some like to vary the gravity based on the
> beer they are making - but I'm looking for something middle of the road
> since the beers these are going to be used for are all over the map in
> respect to OG and ABV,
Starter wort would not have any ABV since it isn't fermented. Shoot for
what you described as an OG...
>
> Also, should the starter wort be hopped, and to what degree? I'm hoping
> I don't have to boil starter wort for a full hour to extract enough AA
> for the process. OTOH, the descriptions some have posted about starters
> indicate that they don't hop them at all... What's the opinion here?
No hops, no need.
>
> And finally a question about canning itself - can you can a half-jar
> rather than a full jar? I was thinking that it would be ideal to put
> 1qt in a 2qt jar. Then you'd just open it, throw in the yeast, and
> put on a bacterial barrier (sterile gauze) and let it go. You could
> even step it up with another pint (assuming I can some pints) if you
> wanted to. Does anyone do this?
Yes, you can use a 1/2 full jar. You need to pressure can however, not
simply water bath. See my page on starters for info on everything from
why you need to pressure can to how I do it with AG...
http://www.ipass.net/mpdixon
Cheers,
Mike
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Date: 18 Sep 2006 05:26:52
From: Steve/Aus
Subject: Re: Another Noob Question about Irish Stout
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"John LaBella" <blank@dev.com > wrote in message
news:MPG.1f76283e10ebd13e9896ad@netnews.mchsi.com...
>I just purchased a Kit of Irish Stout by Coopers.
> The Store I bought it from said - You don't need anything else (I hate
> when they make you come back and get xxx or yy). Just add water and go.
> However now I am home I have just noticed that the recipe says you can
> add Malt and Dextrose.
> Should I go with the Store owner and just brew without Or should I go
> back and get Malt and Dextrose (and in the future look for another
> supplier)?
>
> Thank you
>
If this is your first beer, stick with recipe given with the kit. If
something goes wrong along the way, you haven't lost much. If you start
replacing sugar with malt extract, add some dextrose etc. etc. you can
easily double the cost of the beer.
If you're experienced and have never made this particular kit you still
might be better sticking to the recipe until you taste the finished product
and can appraise the results. For example, Irish stout is not real malty so
adding malt instead of sugar might make it too malty for the style. Irish
stout is generally fairly dry (Guinness draught for example) and malt
extract contains unfermentable sugars so it will turn out sweeter than
designed. Then you'll have to add some extra hops to compensate, and so it
goes on. Adding dextrose (maltodextrin, derived from wheat and has nothing
at all to do with malt) will add more body and mouthfeel with little impact
on flavour.
There is nothing wrong with your supplier, what he stated is correct and
modifying the kit is optional but not necessary.
Steve W (in Aus)
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Date: 18 Sep 2006 14:47:06
From: GeoffT
Subject: Re: Another Noob Question about Irish Stout
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> If this is your first beer, stick with recipe given with the kit. If
> something goes wrong along the way, you haven't lost much. If you start
> replacing sugar with malt extract, add some dextrose etc. etc. you can
> easily double the cost of the beer.
> If you're experienced and have never made this particular kit you still
> might be better sticking to the recipe until you taste the finished product
> and can appraise the results. For example, Irish stout is not real malty so
> adding malt instead of sugar might make it too malty for the style. Irish
> stout is generally fairly dry (Guinness draught for example) and malt
> extract contains unfermentable sugars so it will turn out sweeter than
> designed. Then you'll have to add some extra hops to compensate, and so it
> goes on. Adding dextrose (maltodextrin, derived from wheat and has nothing
> at all to do with malt) will add more body and mouthfeel with little impact
> on flavour.
> There is nothing wrong with your supplier, what he stated is correct and
> modifying the kit is optional but not necessary.
> Steve W (in Aus)
Sorry, but isn't dextrose just another name for glucose? I.E. almost
fully fermentable sugar?
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Date: 18 Sep 2006 23:01:06
From: Steve/Aus
Subject: Re: Another Noob Question about Irish Stout
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"GeoffT" <sonic_death_monkey@hotmail.com > wrote in message
news:1158616026.716181.290850@e3g2000cwe.googlegroups.com...
> Sorry, but isn't dextrose just another name for glucose? I.E. almost
> fully fermentable sugar?
>
Yes you're right, I'm thinking dextrin
In Aus, they sell mod kits which usually contain various proportions of
maltodextrin and dextrose which replace the normal 1Kg of sugar. These are
probably avialable world-wide in any case.
Steve (in Aus)
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Date: 19 Sep 2006 20:46:46
From: Andy McKellar
Subject: Re: Another Noob Question about Irish Stout
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John LaBella wrote:
> I just purchased a Kit of Irish Stout by Coopers. The Store I bought
> it from said - You don't need anything else (I hate when they make
> you come back and get xxx or yy). Just add water and go. However now
> I am home I have just noticed that the recipe says you can add Malt
> and Dextrose. Should I go with the Store owner and just brew without
> Or should I go back and get Malt and Dextrose (and in the future look
> for another supplier)?
>
> Thank you
>
Like all of Coopers's kits, this one is designed to have more
fermentables added. Their website says that this kit, in particular, is
"...[i]intended to be mixed with 500g Coopers Light Dry Malt and 300g
Coopers Dextrose to 23 litres."
OTOH, it's your beer; make the way you like it. One of the reasons
these kits are designed to need other fermentables is to give you a
chance to tailor it to your own taste without forcing the batch size to
grow. The only caveat I would offer is, if you vary from the Coopers
recommendation, at least make sure your OG after your changes is right
for the ABV you want.
--
-- Andy McKellar
Dallas, TX
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