Fair Drinkum Brews Posted July 9 Share Posted July 9 My First Stout brew is finally finished and fully carbonated. Im quite happy with it, but will definitely be improving the next batch. It's good a good brown head, and solid head retention, aswell as a very nice body taste. My takeaways are: - I can't wait to do the next stout brew with US-04 Yeast and see how that goes - I also can't wait to see how adding choc malt to it goes. Im very happy with how it turned out, but as usual, can always improve. Cheers. 10 Link to comment Share on other sites More sharing options...
Back Brewing Posted July 9 Share Posted July 9 39 minutes ago, Horatio_FrothBlower said: My First Stout brew is finally finished and fully carbonated. Im quite happy with it, but will definitely be improving the next batch. It's good a good brown head, and solid head retention, aswell as a very nice body taste. My takeaways are: - I can't wait to do the next stout brew with US-04 Yeast and see how that goes - I also can't wait to see how adding choc malt to it goes. Im very happy with how it turned out, but as usual, can always improve. Cheers. Really dig that fair drinkum label mate 1 Link to comment Share on other sites More sharing options...
ChairmanDrew Posted July 9 Share Posted July 9 I'm a big fan of the coopers stout kit. When I make it I condense it down to 20l and add 100g of lactose for sweetness. Chocolate malt works well, or a plunger of coffee, if you like coffee. 1 Link to comment Share on other sites More sharing options...
Herbal Alchemy. Posted July 9 Share Posted July 9 Nice work Horatio, looks great. I've always been a huge fan of the toucan stout combo, the Shiraz of beers: Coopers Stout Kit Coopers dark ale kit 1kg of dextrose About 6.8% abv Cellar for 6+ months if possible. 5 Link to comment Share on other sites More sharing options...
Oldbloke Posted July 9 Share Posted July 9 I do a few coopers stouts. Tried many recipes/variations. Plumbs, liquorice, chocolate, jam. But these days it's just add malt some corn starch and usually a plunger of coffee as mentioned above. 3 Link to comment Share on other sites More sharing options...
Oldbloke Posted July 9 Share Posted July 9 13 hours ago, Herbal Alchemy. said: Nice work Horatio, looks great. I've always been a huge fan of the toucan stout combo, the Shiraz of beers: Coopers Stout Kit Coopers dark ale kit 1kg of dextrose About 6.8% abv Cellar for 6+ months if possible. This would be good. But I wouldn't add the dextrose. I keep them to abt 5% 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 9 Share Posted July 9 (edited) 15 hours ago, Horatio_FrothBlower said: My First Stout brew is finally finished and fully carbonated. Im quite happy with it, but will definitely be improving the next batch. It's good a good brown head, and solid head retention, aswell as a very nice body taste. My takeaways are: - I can't wait to do the next stout brew with US-04 Yeast and see how that goes - I also can't wait to see how adding choc malt to it goes. Im very happy with how it turned out, but as usual, can always improve. Cheers. The best way to improve the Stout based on your recipe above would be to add at least 500gm of BE3 which contains 50% Light Dry Malt, 30% Dextrose, 20% Maltodextrin. It actually says that on the can of Coopers Stout Extract. I personally add another 500gm of LDM - Light Dried Malt, but that's optional. Generally, Dextrose tends to thin your beer also increasing the ABV, it will work but if you want a full-bodied, malt-driven stout, malt is the way to go. S04 Yeast is good for stouts ideally brewed at 18-26c according to Fermentis, however I would aim at 20-22c, you don't want it dropping to 18c, it will stall. Glad you are happy with your brew, but I would try some malt & see what you think. Cheers Phil SafAle™ S-04 - Beer yeast for US and English ales - Fermentis Edited July 9 by Classic Brewing Co 3 Link to comment Share on other sites More sharing options...
ChairmanDrew Posted July 10 Share Posted July 10 3 hours ago, Oldbloke said: This would be good. But I wouldn't add the dextrose. I keep them to abt 5% I was curious to try a toucan, but am wary because the coopers stout kit is already pretty bitter, I feel like adding more boiled hops to the mix may push it over the edge. But that being the case, I can see why bumbing the ABV up might be good to balance the bitterness. I just wouldn't use dextrose, because as mentioned above it would dry the body out. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 10 Share Posted July 10 Stouts are effing awesome 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10 Share Posted July 10 2 hours ago, ChairmanDrew said: I was curious to try a toucan, but am wary because the coopers stout kit is already pretty bitter, I feel like adding more boiled hops to the mix may push it over the edge. But that being the case, I can see why bumbing the ABV up might be good to balance the bitterness. I just wouldn't use dextrose, because as mentioned above it would dry the body out. The Coopers Toucan is awesome, I have made it many times over the years, 1 x can each Stout, Dak Ale, BE3 & a decent yeast or 2 x pkts Coopers. It is bold, rich & full of body, nice head & ABV around 6% ABV. 1 Link to comment Share on other sites More sharing options...
Herbal Alchemy. Posted July 10 Share Posted July 10 @ChairmanDrew Next time your in a bottleshop pick up a longneck of Coopers extra stout & see what you think. With all the high IBU'S it seems as though it should be very bitter but, given there's so much malt in there it really smooths it out. It's a real classic drop. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10 Share Posted July 10 7 hours ago, Classic Brewing Co said: The best way to improve the Stout based on your recipe above would be to add at least 500gm of BE3 which contains 50% Light Dry Malt, 30% Dextrose, 20% Maltodextrin. It actually says that on the can of Coopers Stout Extract. I personally add another 500gm of LDM - Light Dried Malt, but that's optional. Generally, Dextrose tends to thin your beer also increasing the ABV, it will work but if you want a full-bodied, malt-driven stout, malt is the way to go. S04 Yeast is good for stouts ideally brewed at 18-26c according to Fermentis, however I would aim at 20-22c, you don't want it dropping to 18c, it will stall. Glad you are happy with your brew, but I would try some malt & see what you think. Cheers Phil SafAle™ S-04 - Beer yeast for US and English ales - Fermentis Correction: That should have said 1kg pack of BE3 & add 500gm of LDM if desired. Link to comment Share on other sites More sharing options...
Fair Drinkum Brews Posted July 11 Author Share Posted July 11 EDIT: for all those who have suggested BE3, I did use BE3, I didnt put it on the image as I thought it was common knowledge that you use BE3 and or something similar when doing up a stout, my apologies. 1 Link to comment Share on other sites More sharing options...
ChairmanDrew Posted July 26 Share Posted July 26 One of the local supermarkets had a bunch of Coopers stout kits on clearance for about $8.50 a pop, so I grabbed all 4 of them The BB is still til Dec 2025, so pretty happy with that. Looks like I'll have a few more stouts in the pipeline 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 26 Share Posted July 26 7 hours ago, ChairmanDrew said: One of the local supermarkets had a bunch of Coopers stout kits on clearance for about $8.50 a pop, so I grabbed all 4 of them The BB is still til Dec 2025, so pretty happy with that. Looks like I'll have a few more stouts in the pipeline I would have bought them too; the Stout is easy to make & tastes great. 1 Link to comment Share on other sites More sharing options...
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