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Questions for everyone

Ok, so I had a conversation at work today with a fellow homebrewer and described a stout I made. I had a bunch of extra stuff around, threw it in a pot to see what to come up with, it goes as follows:

Seeped in 1 gallon: Majority - Black Patent Malt(3/4 lb), Roasted Barley Malt (1/2 lb) Minority - Chocolate Malt(1/4 lb), Crystal Malt(1/4 lb), something else that escapes me (slightly darker version of Crystal, Munich? 1/4 lb)

small amount of Chinook and about 1 oz of Kent Goldings (bittering), by small I mean 1/4 oz or less, its something crazy like 11.5% AAU whatever malto-dextrin we had left, about 2 oz, was hoping for more to try and get some good head retention

6.6 lbs of Cooper's Dark Malt Extract

small amount of Chinook and about 1 oz of Kent Goldings (bittering)

1/2 oz Fuggles (flavor)

1/2 oz fuggles (aroma)

Also threw in what was left of the Malto-Dextrin laying around.

This is a major experiment and Im hoping for the best, primary fermentation has been relatively slow, but steady.

My co-workers thoughts were that I may have yeast issues, killing alot of it off and limiting my fermentation/alocohol content, especially due to using ale yeast. This is something I've never considered (still new at this), and the only yeast I had laying around was an Ale yeast (forgot the brand.... Safe Ale maybe, blue packet, dry yeast). What are your thoughts on what this recipe may turn out (I also got creative with some additional flavorings added while seeping), and what his thought is, and in general is killing yeast by using the wrong king something to consider in homebrew applications?

My hopes is for a very dark, roasted/malty stout with a good aroma (love the smell of Fuggles), with hints of the other stuff I added (touch of coffee, small touch of clove).

Thanks for all this and for any help/thoughts you can give.

Also Im thinking of a hoppy IPA for the spring/summer using alot of Fuggle for Aroma and a combination of Fuggles/? for flavor. What in your opinions best accents the taste of Fuggles? Im addicted to that hop. And what type of grain/malt extract is good for an IPA (light, medium, dry, liquid? I prefer liquid lately, its cheaper).

Reply to
White Trash
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Yes, I realized I repeated a line of the recipe in there somewhere... please ignore the bittering part being repeated.

fermentation

Reply to
White Trash

Additionally:

Gravity was 1.044

fermentation

Reply to
White Trash

Your friend is very wrong...stouts _are_ ales, so an ale yeast is prefectly fine. You masy find you went over the top an the dark malts and it tastes like an ashtray, but you shouldn't have any fermentation issues!

Sounds like you're on track for that!

-------->Denny

Reply to
Denny Conn

That's a pretty low gravity, right in line for a stout. Ignore your frined's worries, you'll be fine.

--------->Denny

Reply to
Denny Conn

Thanks for the response and encouragement.... Heres to hoping it doesn't taste like an ashtray!

Reply to
White Trash

As far as a suggestion on which hops to use to accent the fuggles, I would strongly recommend crystal, IF, I repeat, IF you can ge them. I am a pro brewer and am able to get them from Hop Union in 11 lb leaf form. If you are not able to get crystal, then give Mt. Hood a try. Hope this helps.

Rob

fermentation

Reply to
Rob Bernys

Thanks for the suggestion....

When you say "proffesional" do you mean a master brewer somewhere? If so, where abouts, and how did you end up becoming a master brewer? (course work, experience, etc?)

Reply to
White Trash

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