Questions for everyone

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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).



Re: Questions for everyone
Yes, I realized I repeated a line of the recipe in there somewhere... please
ignore the bittering part being repeated.


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Re: Questions for everyone
Additionally:

Gravity was 1.044

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Re: Questions for everyone
White Trash wrote:
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That's a pretty low gravity, right in line for a stout.  Ignore your
frined's worries, you'll be fine.

    --------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Questions for everyone
White Trash wrote:
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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!

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Sounds like you're on track for that!

    -------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Questions for everyone

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in a
that
try
fermentation
of it
using
and
brand....
this
the
coffee,

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

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Re: Questions for everyone
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

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Re: Questions for everyone

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are

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?)

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opinions
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