AVNGE Posted May 31, 2020 Share Posted May 31, 2020 Hey guys! First time on these forums but just wanted to share my first ever Brew. 500G LDM 1 Can Coopers Stout 1.7KG Brew Enhancer 3 Yeast OG was approx 1050, 20L Water and my Temp is sitting around 22c (into day 2). I am thinking about adding Cold Brew Coffee (approx 750ML) on the day I bottle by just tipping it in, not sure if this is the best way! If anyone has any tips on how to make a nice stout (strong) using this kit please let me know, any advice appreciated! Cheers! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 31, 2020 Share Posted May 31, 2020 https://www.diybeer.com/au/recipe/russian-imperial-stout.html That will blow your socks off! 1 Link to comment Share on other sites More sharing options...
AVNGE Posted May 31, 2020 Author Share Posted May 31, 2020 Hey mate I was actually just looking at that!!! Def going to be my next one!!! Found my FV is sitting around 22C so trying to currently bring the temp down with a cold towel and opening the window in the laundry to let in cool air! Hopefully only 4 days or so to go until I can bottle ! Link to comment Share on other sites More sharing options...
JoeB7 Posted May 31, 2020 Share Posted May 31, 2020 2 hours ago, Ben 10 said: https://www.diybeer.com/au/recipe/russian-imperial-stout.html That will blow your socks off! Is dextrose more forgiving in a stout? Have been warned off using more than 250grams due to 'sour' flavours Link to comment Share on other sites More sharing options...
AVNGE Posted May 31, 2020 Author Share Posted May 31, 2020 So my temp in the FV dropped from 20c to 18c between midnight and 4am so put a doona blanket over it, is this going ruin my beer ? hoping it will go back to around 20-22 soon :-( Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 1, 2020 Share Posted June 1, 2020 12 hours ago, JoeB7 said: Is dextrose more forgiving in a stout? Have been warned off using more than 250grams due to 'sour' flavours Not sure about the sour flavours. However, I thought that the dextrose hides in the Russian Imperial Stout. With three cans of hopped extract, you almost need something to ferment out completely to increase the ABV, without altering the taste or bitterness. A kilo of dextrose with a plain Lager can would be a different matter. Think back to your first beer, if you used the can that comes with the Coopers Brew Kit. 1 1 Link to comment Share on other sites More sharing options...
yab Posted June 1, 2020 Share Posted June 1, 2020 Hi Avgne - don't really understand the science, but brews seem to turn out much better if you leave them in the fermenter for between 10-14 days before bottling (even if they are finished before that). I think the small swing in temperature will be ok. Mark 1 Link to comment Share on other sites More sharing options...
AVNGE Posted June 1, 2020 Author Share Posted June 1, 2020 Hi @Shamus O'Sean with the crappy Melb weather (and until i get my heat belt) if my Stout is in the FV at 20C is this to low? First time brewing so just have alot of questions! I am on Day 3 of Fermentation in the FV. I also have the following on the Temp Strip please see photo attached, am I at 18C or 20C ? Any help appreciated! Cheers ! Link to comment Share on other sites More sharing options...
AVNGE Posted June 1, 2020 Author Share Posted June 1, 2020 Also just checked the FG and it currently is at 1019, OG was approx 1050 Link to comment Share on other sites More sharing options...
ozlizard Posted June 1, 2020 Share Posted June 1, 2020 2 hours ago, AVNGE said: Also just checked the FG and it currently is at 1019, OG was approx 1050 Going to be a low ABV (4%) on those numbers. Have you checked it over a few days? It probably hasn't finished yet. Link to comment Share on other sites More sharing options...
AVNGE Posted June 1, 2020 Author Share Posted June 1, 2020 1 minute ago, ozlizard said: Going to be a low ABV (4%) on those numbers. Have you checked it over a few days? It probably hasn't finished yet. Hey mate, I checked it today which is day 2.5 almost day 3. How many more days would you say I should wait until I do my final FG reading? Link to comment Share on other sites More sharing options...
JoeB7 Posted June 1, 2020 Share Posted June 1, 2020 (edited) Wrap a blanket or beach towel around your FV @AVNGE . At least try & retain some fermentation heat, and get a good digital thermometer (probably 2). I taped a patch of pipe insulation to FV for my heat pad probe. I also tuck them in at night Also the thermo strip is a guide. My T/Stat probe is 14.8°C but I'd hazard a guess the strip tells me 13°C Edited June 1, 2020 by JoeB7 missed something 1 Link to comment Share on other sites More sharing options...
AVNGE Posted June 1, 2020 Author Share Posted June 1, 2020 @JoeB7 Thankyou for the photos, I have got a MKII - Temperature Controller (Heat & Cool) [4mm Probe for Distillation] arriving in the mail along with a heat belt that I will connect to it. Hopefully that will help me regulate the temp in the FV!! Currently have a doona wrapped around the FV and it is staying around 19/20C ! 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted June 1, 2020 Share Posted June 1, 2020 21 hours ago, Ben 10 said: https://www.diybeer.com/au/recipe/russian-imperial-stout.html That will blow your socks off! Will do this brew on the weekend as my lager is on day 16 and air lock is slowing right down. I have some fuggles cascade galaxy saaz & golding... suggestions? 1 Link to comment Share on other sites More sharing options...
ozlizard Posted June 1, 2020 Share Posted June 1, 2020 1 hour ago, AVNGE said: How many more days would you say I should wait until I do my final FG reading? I would wait at least 7 days in total then start checking. You can usually tell when the wort is slowing down so keep an eye on it. My last brew was in the fermenter for 11 days before bottling. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 1, 2020 Share Posted June 1, 2020 1 hour ago, JoeB7 said: suggestions? Yep, make the recipe as is. 1 Link to comment Share on other sites More sharing options...
AVNGE Posted June 1, 2020 Author Share Posted June 1, 2020 Not a problem thank you for the advice. For the Stout is a steady temp of 20C ok until I bottle? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 1, 2020 Share Posted June 1, 2020 @AVNGE, 20°C will be fine. Going back to your temperature strip picture, I would call that 19°C Thanks to all the other guys for chipping in with advice. 1 Link to comment Share on other sites More sharing options...
AVNGE Posted June 1, 2020 Author Share Posted June 1, 2020 @Shamus O'Sean Thanks mate, I have been sitting on 20C for the past 12 hours into day 4, got the FV wrapped in a doona and sleeping bag hoping to keep it at Temp while im at work. Appreciate all the advice on here you guys rock! 2 Link to comment Share on other sites More sharing options...
NicolasW Posted June 2, 2020 Share Posted June 2, 2020 On 5/31/2020 at 9:47 PM, JoeB7 said: Is dextrose more forgiving in a stout? Have been warned off using more than 250grams due to 'sour' flavours The old adding sugar will make your brew taste cidery - I think a lot of us fear sugar because of that. A lot of Belgian beers like Duvel make use of sugar and they don't taste sour. Having said that you don't want you entire beer made from sugar the malt brings a lot of nutrients for the yeast. Shamus's response pretty much covers it. Another reason to use sugar is it reduces the body so it won't be so filling. If you wanted to maintain the alcohol using malt you would need about 1.3 kg (30% extra) of LDME. If you put this in 20L and fermented it on its own you would end up with an FG of about 1.006 vs 1.000 with sugar. 1 Link to comment Share on other sites More sharing options...
AVNGE Posted June 2, 2020 Author Share Posted June 2, 2020 Hey @JoeB7 thought I would share an update on my temp control for the Stout, currently day 4 moving into day 5. Been sitting on 20.5C approx with the probe taped to the side of the FV. Once I get the heat belt I might remove the doonas and sleeping bag. Got a pumpkin ale next on things to do once this stout is bottled. Also had some helpers tonight lol see pics below 2 2 Link to comment Share on other sites More sharing options...
JoeB7 Posted June 2, 2020 Share Posted June 2, 2020 10 minutes ago, AVNGE said: Hey @JoeB7 thought I would share an update on my temp control for the Stout, currently day 4 moving into day 5. Been sitting on 20.5C approx with the probe taped to the side of the FV. Once I get the heat belt I might remove the doonas and sleeping bag. Got a pumpkin ale next on things to do once this stout is bottled. Also had some helpers tonight lol see pics below Brew dogs!! Always good for cleaning up spills. I leave my blankets on in winter just to save energy, but I do keep an eye on it doesn't over heat. Here am I a fridgy & haven't got my arse into gear to make a climate controlled FV chamber Link to comment Share on other sites More sharing options...
JoeB7 Posted June 2, 2020 Share Posted June 2, 2020 Pumpkin Ale?? Is that Hogwarts home brew? Link to comment Share on other sites More sharing options...
AVNGE Posted June 2, 2020 Author Share Posted June 2, 2020 Mrs is American and loves Pumpkin beer so thought I better make some ! I started a thread for that brew on this site: Fingers crossed it doesnt end up tasting like crap lol! Link to comment Share on other sites More sharing options...
AVNGE Posted June 3, 2020 Author Share Posted June 3, 2020 Checked SG today and I have gone from 1019 yesterday to 1013 today. Cruising on approx 20C, looking forward to checking for FG ! Link to comment Share on other sites More sharing options...
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