@happyvapes Yes Trex 500, I haven't flown it in a very long time, always too windy, too cold, or too dark when I think about flying. Not counting toy helis...I started on a light machines 100 then picked this up when I wanted to fly again...for whatever reason I just let it live up there on the wall next to the RC10
@TrueCanadianBeers This was my buddy's batch he did last year for the holiday's. It turned out a bit like a barley wine, very strong. I plan on doing a stout myself in the next week or two.
HI All! This recipe turned out well but was more like a barley wine. I haven't found a stout recipe for myself yet, now that i have a stout faucet (check out my kegerator project video) I'm looking to start making stouts more often. Any suggestions/recipes are welcomed and would be greatly appreciated.
@immolateus Have you tried brewing another stout since this one? I brewed a chocolate coffee oatmeal stout a month ago, it's currently bottling and I cannot wait to try it. I would recommend you use some roasted barley and chocolate malt. I think my recipe called for 9 oz roasted barley, 12 oz of chocolate and 4 oz of pale chocolate... fermented with ringwood yeast - hydro sample had that fruitiness upfront but ended bitter and roasty, I think it's going to be a good one, and my 2nd AG beer!
@bshrules85 No I generally stick to IPAs, Ambers, and Reds. I very rarely make stouts but now that I have a stout faucet I will be making more. This was my buddy's recipe. He was giving out stouts for Xmas and we wanted to post the vid in case his friends wanted to check it out. It turned out like a chocolate stout barley wine, it was very strong. I'll make a stout in the next few batches just to switch it up.
@momobono Yup I was surprised it turned out so high, we spun the hydrometer and checked it a few times. It turned out well, great color for a chocolate stout (very dark brown). I rarely make stouts but next time I'd like to try a different yeast.
I just brewed a Choc stout myself friday night. Using the Rogue clone from Zymurgy. I always bragged that I had never had a stuck sparge before, but I had some difficulty this time. I think it was the flaked oats. We'll see...I have never done a step mash before....very cool!
@tomroeder I have a video on a few ways to clear a stuck sparge...check it out.
I have found that I have way better efficiency when "stepping" (dough in, protein rest, mash) It only takes an extra 20 minutes but I seem to get higher gravity at the end...the OG on the stout was 1.092 I 'd like to think a lot of that is from releasing the starch converting enzymes from grains during the protein rest.
Great vid guys! nice job 10%. I will be making an An American Oatmeal Coffee Stout (Own new recipe :)) next week I will keep you posted.
Infinityherps 3 weeks ago
@Infinityherps it was strong, tasted kinda like a barleywine.
immolateus 3 weeks ago
i like the Heli on the wall, is that a Trex 500?? kinda funny, i went from flyin heli's to brewin beer lol. great vid, keep em coming. Cheers!
happyvapes 1 month ago
@happyvapes Yes Trex 500, I haven't flown it in a very long time, always too windy, too cold, or too dark when I think about flying. Not counting toy helis...I started on a light machines 100 then picked this up when I wanted to fly again...for whatever reason I just let it live up there on the wall next to the RC10
immolateus 1 month ago
awesome video, watching this gives me slight hope that I'll be able to do a decent all grain brew pretty soon
TrueCanadianBeers 2 months ago
@TrueCanadianBeers This was my buddy's batch he did last year for the holiday's. It turned out a bit like a barley wine, very strong. I plan on doing a stout myself in the next week or two.
immolateus 2 months ago
HI All! This recipe turned out well but was more like a barley wine. I haven't found a stout recipe for myself yet, now that i have a stout faucet (check out my kegerator project video) I'm looking to start making stouts more often. Any suggestions/recipes are welcomed and would be greatly appreciated.
immolateus 9 months ago
@immolateus Have you tried brewing another stout since this one? I brewed a chocolate coffee oatmeal stout a month ago, it's currently bottling and I cannot wait to try it. I would recommend you use some roasted barley and chocolate malt. I think my recipe called for 9 oz roasted barley, 12 oz of chocolate and 4 oz of pale chocolate... fermented with ringwood yeast - hydro sample had that fruitiness upfront but ended bitter and roasty, I think it's going to be a good one, and my 2nd AG beer!
bshrules85 4 months ago
@bshrules85 No I generally stick to IPAs, Ambers, and Reds. I very rarely make stouts but now that I have a stout faucet I will be making more. This was my buddy's recipe. He was giving out stouts for Xmas and we wanted to post the vid in case his friends wanted to check it out. It turned out like a chocolate stout barley wine, it was very strong. I'll make a stout in the next few batches just to switch it up.
immolateus 4 months ago
1092 on a stout!? Attaboy(s)! I made a chocolate oatmeal stout yesterday, can't wait to indulge.
momobono 1 year ago
@momobono Yup I was surprised it turned out so high, we spun the hydrometer and checked it a few times. It turned out well, great color for a chocolate stout (very dark brown). I rarely make stouts but next time I'd like to try a different yeast.
immolateus 1 year ago
great vid, looks like that should be real tasty. i always drink the hydrometer sample kind of a brewing tradition i have
brewyourown4life 1 year ago
@brewyourown4life I do the same, no need to put it back (risk of infection) and its a great way to sample the flavor before the yeast get to it
immolateus 1 year ago
I just brewed a Choc stout myself friday night. Using the Rogue clone from Zymurgy. I always bragged that I had never had a stuck sparge before, but I had some difficulty this time. I think it was the flaked oats. We'll see...I have never done a step mash before....very cool!
tomroeder 1 year ago
@tomroeder I have a video on a few ways to clear a stuck sparge...check it out.
I have found that I have way better efficiency when "stepping" (dough in, protein rest, mash) It only takes an extra 20 minutes but I seem to get higher gravity at the end...the OG on the stout was 1.092 I 'd like to think a lot of that is from releasing the starch converting enzymes from grains during the protein rest.
immolateus 1 year ago
looks really good...especially with the real chocolate in there!
bmeyer44 1 year ago
@bmeyer44 the wort tasted wonderful!
immolateus 1 year ago