PaddyBrew2 Posted March 22, 2019 Share Posted March 22, 2019 4 hours ago, NewBrews said: Ditto that, except no grain steep and switching the 1kg dex to 1kg BE2 and adding 100g lactose. Should give the same added mouthfeel and sweetness as the grain steep. Keen to see how it goes. Hmmm food for though. I might just swap out the grains for lactose and see how she goes. I was going to use Nottingham yeast but lhbs said they are out. Whats a good yeast to use for stout? Link to comment Share on other sites More sharing options...
The Captain!! Posted March 22, 2019 Share Posted March 22, 2019 43 minutes ago, PaddyBrew2 said: Whats a good yeast to use for stout? Wyeast 1084. Irish Ale. Outstanding yeast for a stout. 1 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted March 22, 2019 Share Posted March 22, 2019 1 hour ago, PaddyBrew2 said: Whats a good yeast to use for stout? I’m not sure if it’s a good yeast for stouts, but I’m using S04 for this one, mainly because I got a 5 pack on special from my LHBS, but I have read of people switching between it and Nottingham. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted March 22, 2019 Share Posted March 22, 2019 I’ve read that when you use lactose you need a high attenuating yeast so the lactose shines through. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted March 23, 2019 Share Posted March 23, 2019 Three down the stout today Coopers stout and liquid dark malt. 1 kg dex and 250 gms lactose. I rehydrates the Nottingham yeast but then realised the wort temp was 25. I pitched it anyway and put into the fridge. Temp was down to 20 degrees just after an hour so don’t think that pitching temp will majorly have an effect 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 24, 2019 Share Posted March 24, 2019 Plus being a stout it'll have even less effect. The malt flavour will drown out anything that may have been produced. 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted March 25, 2019 Share Posted March 25, 2019 Put mine down Saturday and it had an inch of krausen after 12 hours and 2 inches after 24 but has stayed at about that when I checked it this morning. Smells awesome! 1 Link to comment Share on other sites More sharing options...
BreweyMcHops Posted July 23, 2021 Share Posted July 23, 2021 On 1/21/2019 at 12:35 PM, Ryano2 said: Yea I know, but I was hoping the lactose added a bit of creaminess?? Dont think I should use? No lactose gives a bit of sweetness more than anything else . Link to comment Share on other sites More sharing options...
BreweyMcHops Posted August 15, 2021 Share Posted August 15, 2021 (edited) On 2/23/2019 at 4:41 PM, Hilltop hops said: Im thinking about brewing one, do you think 4-5 months in the bottle would be ok. Planning ahead for winter. 4-5 months is bloody heaps, honesty 4-6 seems to do the trick . Yes stouts ESPECIALLY hard pipe hittin' toucans need a few more days to ferment and a few more weeks to bottle condition , but by 6 weeks its ready to ROCK. Its mellowed out n got a creamy head . if on the other hand do you mean is it TOO LONG in the bottle, hell no , a strong 6% plus stout is good in the bottle for at least a year IF you can not drink it in the meantime Edited August 15, 2021 by BreweyMcHops 3 Link to comment Share on other sites More sharing options...
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