Stout help
IRISH BANDIT
black head when poured and about half a glass get most light headed. I
still have a 2 litre left and was wondering if this will mellow? Right
now everybody is scarred of it
Thanks
Kevin
Jerry Barkley
immediate disposal at no charge:-)
jerry< or you could wait it out.
"IRISH BANDIT" <Dev...@webtv.net> wrote in message
news:24909-3B3...@storefull-146.iap.bryant.webtv.net...
dcole100
bubble walls are made of the same beer as the body). If you are looking for
the guinness head, I would suggest either dispensing with nitro (from a
kegging system) or investing in a "pocket sparkler" (a syringe (without
needle) that you suck up half full of beer, and then fill the rest of the
half with air, then put the nozzle just under the surface of the beer and
inject rapidly. Be careful as it can cause huge foaming until you get
experience with it; do it over a sink the first couple of times).
Good luck,
Dan Cole
Andrew Hamm
<24909-3B3...@storefull-146.iap.bryant.webtv.net>...
--
I'd always thought music was too formal, and
I thought "well, I'll get into this and fix it"
- Don Van Vliet
IRISH BANDIT
I used the 1.8kg can of Mountmellick Products limited. Famous Irish
stout home brew kit.
I started with 8 cups of boiling water added the mix it and added 1.5
cups of sugar. poured in to fermenter with 4qt cold water and added
enough water to reach 8.5qt. added yeast, and let sit in fermenter for 1
week then put in 4 2 litre jugs with 1.5TSP sugar and mixed then let
rest a week the first was heavy tasting and had the tan head since it
has developed into a wicked banshee of a stout. I have tried cutting
with coopers lager and it still pretty strong. AS they said at work this
is a beer to serve your friends? I am sitting on the last jug and will
wait for about 3 months before trying it again.
Andrew Hamm
That comes out at about 8 litres of wert, so holy shit! Most 1.8kg tins are
made up to either 18 or 22.5 litres by convention, so you are at least 2 or
nearly 3 times more concentrated than standard usage.
Now, some tins, including some stout tins I've done, take a kilo or 3 of
malt, so maybe that all balances out in the end to suit an 8 litre brew? But
still, it does sound like you've gone mad with the concentration;-) Since
you say it's wicked strong, then you must have super-charged it.
Did you measure the specific gravities before and after fermentation? If so,
what are the numbers? It's very easy to calculate the approximate alcohol
from those two numbers.
Barry Condrey
What kind of sugar did you use for the wort and the priming? Table
sugar? Did that alter the taste of the stout, or could you not tell
with it being that strong ...
IRISH BANDIT
I am still new at brewing. I used table sugar for everything on this
brew. I have since used honey on my other batch of coopers red. Should
I just call it quits on this stout and try again or is there hope?
Kevin
Andrew Hamm
If it's too alcoholic then cut it with something lighter - why not? There
was a thread about this recently. Or, if you've only got a few litres
(quarts) left, then just enjoy it in moderation as a kinda beery wine. I've
got a 10% and a 7.5% brew resting and I'm sure as hell looking forward to
cracking a few of them, but it'll only be one bottle at a time.
RE measuring gravity : get down to a homebrew shop if you can and get a
hydrometer. If you get one specifically for brewing then there will be info
and calibration to make it easy and specific. If you can't get to a shop,
well, any hydrometer that measures from about 0.990 to 1.100 would do the
trick. I'm sure you can order a whole lot of gear thru the internet too.
Just watch for that little security padlock in the corner of your web
browser...
You can also guesstimate the % from the ingredients, but I've lost my
references to web sites wot calculate it for you, and I thought i picked up
a small program which does the same thing, but I can't find that either.
Can somebody out there dump a bunch of web addresses down please?
Table sugars are frowned upon in this group, because it doesn't contribute
to interesting flavours or body. It's a cheap bulking agent that's pointless
in large quantities if you are homebrewing. If you wanna imitate commercial
brews then it becomes necessary, but then cloning commercial stuff seems
less important the more you get into it and realise what miracles await you.
Malts of various kinds are preferred for fleshing out a recipe. And having a
recipe is a good place to start too;-)
Diablo
able to guesstimate your starting gravity and yeast apparent attenuation. From
this you can possibly come close to a % abv.
Colin Weaver
There's an online calculator for kit/extract brewers at:
http://www.brewcraft.com.au/brewers_calculators3.htm
but, beware - it always seems to overestimate the OG by around 5-6
points for most of my Coopers kit or Morgans extract based brews. Eg.
for an Extra Special Bitter I currently have in secondary, it quoted
me an OG of 1055 for the combination of liquid & dried malt extracts
(and 300g of demerara sugar) that I used - but I measured 1049 (after
temperature correction). I use it as a rough guide only - sometimes I
make "mongrel brews" from odds & sods I have left over from other
batches and want to get a rough idea of what volume to make for a
particular OG.
cheers,
Colin
Brisbane, Australia
Andrew Hamm
of 500g sugar (guessed weight of 1.5cups = 375cc white sugar) and 8 litres
of brew, I estimate that your stout is somewhere in the region of 11%
alcohol.
No wonder people are running scared!
IRISH BANDIT
closet for a few years and see where it goes to. I would like to join
your group as I have really got this brew bug now. So far I have made 4
different brews and look forward to many more along with a few
experiments along the way
Kevin
Mike Uchima
me like you've *already* joined the group! It's not like you've gotta
take an entrance exam, pay dues, or anything like that...
OK, OK... if you want something more formal, raise your right hand
(preferably with a pint of beer in it), and repeat after me: I solemnly
swear... to brew the best beer that I can... and have a great time while
doing it.
Welcome to the group, Kevin!
:-)
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
David Ashley
your very best homebrew to everyone on the list." {:-)
--
--DAsh
"Whatever you do, don't whiz on the electric fence!" --Ren & Stimpy
"Mike Uchima" <uch...@pobox.com> wrote in message
news:3B39E8...@pobox.com...
Andrew Hamm
Welcome aboard.
David Ashley
--
--DAsh
"Whatever you do, don't whiz on the electric fence!" --Ren & Stimpy
"Andrew Hamm" <ahamm.NO$P...@sanderson.NO$PAM.net.au> wrote in message
news:3b3a784e$1...@news.iprimus.com.au...
Andrew Hamm
>> And by the sounds of it, you'll be a Level 6 on the Dash Homebrewer
scale.
>> Welcome aboard.
>
And all posters should declare their position in their signature
Andrew Hamm,
Dash Rating: 2
Mike Uchima
too many homebrews before reading it, and can't remember :-)). Care to
fill me in?
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
Andrew Hamm
>I apparently missed the original thread on the Dash Rating (or had a few
>too many homebrews before reading it, and can't remember :-)). Care to
>fill me in?
>
++++++++++++++++++++++
Bob, you have to keep in mind that there are essentially 4 sorts of brewers
here:
1. The newbie... i. e., the folks we ALL love to help get over the rough
spots and into the wonderful world of homebrewing
2. The all-extract/kit brewer
3. The extract/specialty grain brewer
4. The all-grain brewer... and finally
5. oops.... I said 4, didn't I? Oh, well... 5. The fanatic brewer, no
matter what category he/she falls into.
and extremely finally: 6. The one who simply brews what he/she likes and
doesn't care what anyone else thinks about his/her method. Heck, if it
tastes good and the neighbors/friends/family don't complain about the
smell...... BREW HOPPY!!!!!!!!
--
DAsh
"As long as the world is spinning, we'll all be dizzy and nauseous." Mel
Brooks, the 2000 Year Old Man
++++++++++++++++++++++
Mike Uchima
7. The experimental brewer. Will try anything once, just to see what
happens.
Though I suppose that could actually be lumped into one of the existing
categories (i.e. it could be 5a or 6a). :-)
Andrew Hamm
>Heh... I think you need one more:
>
>7. The experimental brewer. Will try anything once, just to see what
>happens.
>
>Though I suppose that could actually be lumped into one of the existing
>categories (i.e. it could be 5a or 6a). :-)
>
http://www.geekcode.com/geek.html and start thinking about the Beer Code for
signatures.
Mike Uchima
humorous only to beer geeks who are also computer geeks! :-)
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
Andrew Hamm
>Hehehe... we could have a lot of fun with this. But it is probably
>humorous only to beer geeks who are also computer geeks! :-)
>
but we should try to tune it to this forum. I propose to drop the +++
and --- of the g.c. and replace it with simpler numbers or letter groups.
Probably don't need as many categories either because home brewers are more
straight-forward than geeks.
I'll try slicing something up from the Geek Code. If anyone has some good
ideas please post them in!
The original Geek Code can be found at www.geekcode.com
Andrew Hamm
Personal:
Vocation, Education
Dress (style), Shape, Age
Housing
Relationships, Sex (habits)
Then onto the real stuff:
brewing experience
brewing flexibility
preferred styles
use or attitudes about:
commercial beers
Kits
Extracts
Malts
Mashing
Bottling
Kegging
Hops
What other categories could be encoded? Do we need all the personal stuff
from the first group?
Fred Stone
>
> Possible coding categories:
>
> Personal:
> Vocation, Education
> Dress (style), Shape, Age
> Housing
> Relationships, Sex (habits)
>
> Then onto the real stuff:
> brewing experience
> brewing flexibility
> preferred styles
>
> use or attitudes about:
> commercial beers
> Kits
> Extracts
> Malts
> Mashing
> Bottling
> Kegging
> Hops
>
> What other categories could be encoded? Do we need all the personal stuff
> from the first group?
Here's a few, maybe...
Yeast: dry, liquid, cultures
Other fermented products: wine, mead, kumiss, whatever
Brewing toys: lots, a few, just enough to make beer
Attitude toward defined styles: cast in stone, just a guideline, source
of inspiration
David Ashley
back. Seems that Andrew is the only one who actually remembers it. LOL
{:-)
--
--DAsh
"Whatever you do, don't whiz on the electric fence!" --Ren & Stimpy
"Andrew Hamm" <ahamm.NO$P...@sanderson.NO$PAM.net.au> wrote in message
news:3b3a9459$1...@news.iprimus.com.au...
> Mike Uchima wrote in message <3B3A91...@pobox.com>...
> >I apparently missed the original thread on the Dash Rating (or had a few
> >too many homebrews before reading it, and can't remember :-)). Care to
> >fill me in?
> >
> Emm, my news server only keeps about 1 month of messages, and it's
probably
> two months old. DAsh, care to oblige?
CarterCathey
>
>7. The experimental brewer. Will try anything once, just to see what
>happens.
How about one more:
8. The instinctive brewer. Has worked with grains, yeasts, spices, etc., for
so long that smell and the feel of it in the palm of the hand is considered to
be a moment of true connection to the Divine.
-Carter
Zamuel
> How about one more:
>
> 8. The instinctive brewer. Has worked with grains, yeasts, spices, etc., for
> so long that smell and the feel of it in the palm of the hand is considered to
> be a moment of true connection to the Divine.
World without end...Amen
]]]Z[[[
Andrew Hamm
<20010628175230...@ng-fw1.aol.com>...
>
>8. The instinctive brewer. Has worked with grains, yeasts, spices, etc.,
>for so long that smell and the feel of it in the palm of the hand is
>considered to be a moment of true connection to the Divine.
>
against a particular rating.
Please checkout the "Homebrewers Code" thread. I'd like to make something
that's simple and elegant. The "geek code" referenced is way too
complicated. Perhaps I'm not a proper geek (ok, stop sniggering) but I
couldn't be bothered with the full setup of the damn thing.
Also, "Homebrewers Code" sounds like something we'd utter with one hand on
our heart and the other on a pint-glass. I'd be happy sticking with the
original Dash-code (appeals just because it's slightly obscure;-) but we
need to come up with a good acronym to use the letters. Or something else
that's funny? Ideas please!
Andrew Hamm
>> What other categories could be encoded? Do we need all the personal stuff
>> from the first group?
>
>Here's a few, maybe...
>Yeast: dry, liquid, cultures
>Other fermented products: wine, mead, kumiss, whatever
>Brewing toys: lots, a few, just enough to make beer
>Attitude toward defined styles: cast in stone, just a guideline, source
>of inspiration
>
things I'd score myself 1 ;-)(
No other interest out there? I'll bang up something rough and see if anyone
bites...
Andrew Hamm
>I don't have it anymore, either, having cleared out my Sent folder awhile
>back. Seems that Andrew is the only one who actually remembers it. LOL
>{:-)
>
Strange how my brain can remember useless crap but I still struggle to
remember whether to put the milk or the sugar first onto the cornflakes. Is
it the fault of the beer or old age?
--
I'd always thought music was too formal, and
I thought "well, I'll get into this and fix it"
- Don Van Vliet
.. ... .--. .. - --- -. --- .-. .- -.-. .-.. .
David Ashley
can never brew my beer!!!!!!!
LOL LOL LOL Okay okay....... maybe if I give you my recipe. My wife
gets quite a chuckle from this newsgroup.... "Guys exchanging recipes! Will
the world stop spinning? or what????!!!!" She actually likes the end
results of my experiments... okay, okay... MOST of my experiments! so life
is good.
--DAsh
"Whatever you do, don't whiz on the electric fence!" --Ren & Stimpy
"Andrew Hamm" <ahamm.NO$P...@sanderson.NO$PAM.net.au> wrote in message
news:3b3bcf70$1...@news.iprimus.com.au...