AB Posted November 29, 2013 Share Posted November 29, 2013 Morning All, Looking to put a stout down now for winter next year and am tossing up between the Sinister and BES. Any thoughts on which will do better with a bit more time in the bottle? AB Link to comment Share on other sites More sharing options...
King Ruddager Posted November 29, 2013 Share Posted November 29, 2013 Is there a reason you havnen't mentioned the Toucan? It's simply an OS Dark Ale kit plus an OS Stout kit with an optional kilo of dex if you want it to be strong. Use both yeasts and fill to 23L (I think?) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 29, 2013 Share Posted November 29, 2013 +1 for the Toucan recipe. I did one last year and I still have about 20 odd bottles of it left which have been in the bottle about 15 months now. It's tasting bloody awesome! Link to comment Share on other sites More sharing options...
AB Posted November 29, 2013 Author Share Posted November 29, 2013 No reason really, just looking for any feedback on the other 2 recipes but if the toucan is the go ill throw it in mix for a final decision... Really enjoyed the Coopers BES. Maybe ill stick all 3 on one after each other... Link to comment Share on other sites More sharing options...
Ramjet Posted November 29, 2013 Share Posted November 29, 2013 I've done a couple of 'twocans' for stout - both times just using two cans of bog standard Cooper's Stout. (I say that in the nicest way [love] ) First one was August last year. Brew temp was 18C, FG 1015. Drinking very nicely still. Second one was August this year. Brew temp was 23C, FG 1018. (Bit high, but... bottles still intact). Haven't tried one of these yet. In both instances, my notes say "Very vigorous fermentation" (aka spewing out the airlock [annoyed] ) Both these were in the category of 'quick & dirty' - time short, things to do, just get one going. Next brew will be Mister Sinister. Recipe calls for 300g roasted barley, but minimum amount of milled I could get today was 500g. So should I save the excess 200g in a vac bag for another brew, or just chuck it all in? Would that make it TOO unbalanced? Link to comment Share on other sites More sharing options...
antiphile Posted November 30, 2013 Share Posted November 30, 2013 If I may, I'd like to suggest one that's very close to Mr Sinister. at the time, I was limited to what I could get at the local Home Brew stores - but it has turned out to be an absolute winner! 1 TCS Irish Stout 1 Morgan Roasted Dark Malt Extract 1 kg Dextrose 30 g steeped Fuggles Safale S-04 Yeast (11.5 g) + TCS IS kit yeast Make to 23 litres and ferment close to 20C OG 1.069 FG 1.013 ABV 7.7 + 0.4 = 8.1% approx This was bottled about 4 weeks ago and was made for St Paddy's Day to give it plenty of time for bottle conditioning & aging. But it is already just beautiful and I'm having problems keeping plenty until next March. Just thought you might like another option. Link to comment Share on other sites More sharing options...
King Ruddager Posted December 2, 2013 Share Posted December 2, 2013 Next brew will be Mister Sinister. Recipe calls for 300g roasted barley' date=' but minimum amount of milled I could get today was 500g. So should I save the excess 200g in a vac bag for another brew, or just chuck it all in? Would that make it TOO unbalanced?[/quote'] That roast barley is potent stuff, so I'd save the excess for something else like, say, two EB porters. Link to comment Share on other sites More sharing options...
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