LordEoin Posted April 19, 2012 Share Posted April 19, 2012 2 things: 1 - what's the best temperature for the Irish stout to ferment at? 18 like an ale? 2 - What's the best priming rate? the usual 8g per liter seems a bit high as stout is usually fairly flat. I was thinking of 6g per liter, would that be ok? Thanks all[happy] Link to comment Share on other sites More sharing options...
Guest Posted April 19, 2012 Share Posted April 19, 2012 cough you Irish arent you? I feel bad offering advice on Stout to an irishman [lol] [lol] 1 Yep 2 Thats roughly what Id go for.. I genreally bulk prime all my ales with 100-120g (5g p/l)of dex.. I dont like them too carbed and thats low.. I was actually thinkiing of bringing it up by 10g to 130g which is about 5.5.. A lower carb on a Stout (and some wheat malt) will give you a nice creamy head Yob Link to comment Share on other sites More sharing options...
LordEoin Posted April 19, 2012 Author Share Posted April 19, 2012 I'm an expert at drinking it, but first time brewing it. Looks like I was right anyway[biggrin] I've got 500g wheat malt in it alright for the head, also 500g dark dry malt, and 500g dextrose to beef it up a bit. should be a winner [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted April 20, 2012 Share Posted April 20, 2012 get into some Fuggles hops too... DH late @ 1.5g/l [ninja] Link to comment Share on other sites More sharing options...
LordEoin Posted April 20, 2012 Author Share Posted April 20, 2012 I was going to put Fuggles in it alright, butwant to see what the can does on its own first. She's bubbling away, happy as larry now. Next batch [wink] Link to comment Share on other sites More sharing options...
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