Is it worth starting the kit stout for this winter?

[PaddyBrew2]

On 6/23/2019 at 10:41 AM, Navigator said:

how would I go getting the Guinness mouth feel?

Pash a drunken Irish lass 

[Otto Von Blotto]

My taps can't facilitate a stout spout. Suppose I could just put some kind of mesh like a stocking over the end of it each pour

[Beer Baron]

8 hours ago, Otto Von Blotto said:

My taps can't facilitate a stout spout. Suppose I could just put some kind of mesh like a stocking over the end of it each pour

If you use a stocking won’t one of your legs get cold.....

[alilley]

I have 4 or 5 litres of stout stowed away in a carboy. When someone mentioned port, that gave me the idea of priming each bottle with 100 ml of port, which would be in the 8g/L range. Plan to do that to a few bottles but also prime another few with Patron XO, which would be approximately 20ml per bottle. Which brings me to the question, has anyone actually tried that?

[alilley]

On 6/19/2019 at 3:12 PM, Navigator said:

I love my stout, I have tried lots of different things like swapping the sugar to brown sugar also I have waited for fermentation to be just about done then added a cheap bottle of port to it, one of my favs.t

Just tried my port stout. Fantastic. Had 5L in secondary for a year, poured it on top of a fresh yeast cake with a litre or two of beer left in it, tipped in a bottle of ruby red and bottled it. Thanks for the idea. Seems to be slightly more residual sugar in the port than I anticipated, bit more head than I expected. Next stout I make I'll split into two 10 litre batches, one with port, one with irish cream.