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Date: 03 Sep 2006 14:11:52
From: Brian Foster
Subject: Tell me about your stout...
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Brewed my first batch of stout last night. It's a Foreign Extra Stout from
extract. Simple really. Mostly dark and some amber extract, pitched some
Doric dry yeast (after rehydrating) and I'm just waiting to see some bubbles
(none yet @ about 12hrs) 1.063 OG. If it tastes even half as good as it
smelled brewing it, it should be a complete success.
Scorched the extract a little bit when it first went in. That stuff just
dove for the bottom of the kettle. But it was minimal and I'm hopeful it
will not have any lasting affects.
I'm thinking I'll bottle rather than keg this batch so as to let it age and
I'm also thinking these things might make nice gifts around the holidays
too.
Would you say stout needs to age more than other styles of beer?
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Date: 03 Sep 2006 10:25:18
From: JS
Subject: Re: Tell me about your stout...
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On Sun, 03 Sep 2006 14:11:52 GMT, "Brian Foster"
<brianfoster@houston.rr.com > wrote:
>
>Scorched the extract a little bit when it first went in. That stuff just
>dove for the bottom of the kettle. But it was minimal and I'm hopeful it
>will not have any lasting affects.
>
Do you kill the heat before adding extract?
>
>Would you say stout needs to age more than other styles of beer?
>
Not really. Unless it's high in alc. What was the gravity?
--
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Date: 03 Sep 2006 10:25:08
From: Gerard Eberlein
Subject: Re: Tell me about your stout...
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"Brian Foster" <brianfoster@houston.rr.com > wrote in message
news:IoBKg.11708$dl.2670@tornado.texas.rr.com...
>
> Would you say stout needs to age more than other styles of beer?
Bigger the beer the better it is when aged is the rule of thumb. A few
months for a stout is a decent time but it could go much longer. I have a
RIS that's been bottle aging for 2.5 months though and it still tasted like
penny/blood in the backround. It tasted that way when I bottled too, so I
dunno if the of flavour is from something else. Either way it's not
undrinkable, but not so great either. Good luck with yours.
Gerard
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Date: 03 Sep 2006 14:04:53
From: alebrewer
Subject: Re: Tell me about your stout...
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Brian Foster wrote:
> Scorched the extract a little bit when it first went in. That stuff just
> dove for the bottom of the kettle. But it was minimal and I'm hopeful it
> will not have any lasting affects.
>
Stouts are more forgiving on minor schorching than other styles. I
wouldn't worry.
In the future, you might try dissolving the extract in hot water prior
to adding it to the kettle. When I used extract exclusively, I'd dump
the extract into my primary fermenter bucket (actually, I'd take the
primary to the LHBS and have them put the extract directly into it) and
add about a gallon of hot water. Dissolve as much as would dissolve
quickly and pour that into the kettle. Add a half gallon of hot water
to the bucket and dissolve most of the rest. Add another half-gallon,
etc..... After the third or fourth time, all the extract was gone and
my kettle was as full as I wanted, ready to go.
ab
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Date: 03 Sep 2006 23:11:31
From: Brian Foster
Subject: Re: Tell me about your stout...
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This is why this news group is great. Useful information. I will try this
next time.
Thanks
"alebrewer" <alebrewer@wt.net > wrote in message
news:1157317493.125644.202920@m79g2000cwm.googlegroups.com...
>
> Brian Foster wrote:
>
>> Scorched the extract a little bit when it first went in. That stuff just
>> dove for the bottom of the kettle. But it was minimal and I'm hopeful it
>> will not have any lasting affects.
>>
> Stouts are more forgiving on minor schorching than other styles. I
> wouldn't worry.
>
> In the future, you might try dissolving the extract in hot water prior
> to adding it to the kettle. When I used extract exclusively, I'd dump
> the extract into my primary fermenter bucket (actually, I'd take the
> primary to the LHBS and have them put the extract directly into it) and
> add about a gallon of hot water. Dissolve as much as would dissolve
> quickly and pour that into the kettle. Add a half gallon of hot water
> to the bucket and dissolve most of the rest. Add another half-gallon,
> etc..... After the third or fourth time, all the extract was gone and
> my kettle was as full as I wanted, ready to go.
>
> ab
>
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Date: 05 Sep 2006 20:37:41
From: Bob
Subject: Re: Tell me about your stout...
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"alebrewer" <alebrewer@wt.net > wrote in message
>
> > Scorched the extract a little bit when it first went in. That stuff just
> > dove for the bottom of the kettle. But it was minimal and I'm hopeful it
> > will not have any lasting affects.
>
> In the future, you might try dissolving the extract in hot water prior
> to adding it to the kettle. When I used extract exclusively, I'd dump
> the extract into my primary fermenter bucket (actually, I'd take the
> primary to the LHBS and have them put the extract directly into it) and
> add about a gallon of hot water. Dissolve as much as would dissolve
> quickly and pour that into the kettle. Add a half gallon of hot water
> to the bucket and dissolve most of the rest. Add another half-gallon,
> etc..... After the third or fourth time, all the extract was gone and
> my kettle was as full as I wanted, ready to go.
>
I just turn off the burner while adding extract, until it is well mixed in.
I do heat it a bit, and shake it with hot water added to thin it a bit first.
Bob
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