The Goatreich
Landlord.
Oh cool, not far then. I bought my mash tun from welshguzzler on this forum, and he's in the Rhondda too.
AG#2 Death by Chocolate Stout
- Thread starter The Goatreich
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james1988
Regular.
I seem to think it was ready after three weeks to a month but tasted quite young. Mine has been bottled around 12 - 14 weeks and now it's really starting to taste good.
The Goatreich
Landlord.
That sounds perfect, and very achievable. Cheers for the recipe too, it's the one that made me want to go AG.
james1988
Regular.
Just checked my book of home brew and what I posted above is correct. I didn't crash cool the wort and I primed each two litre bottle (I should really invest in some glass bottles) with a tea spoon of sugar.
James
PS I borrowed the recipe off somebody else but adapted it a little so all the credit goes to them
James
PS I borrowed the recipe off somebody else but adapted it a little so all the credit goes to them
The Goatreich
Landlord.
Great, cheers. I was intending to leave the bottles at least 6 weeks before cracking one, so hopefully it should start to come good not long after.
The Goatreich
Landlord.
Planning to bottle this on Monday, so took a hydrometer reading, and got a temperature corrected reading of 1015. I'll do another reading tomorrow and if it's the same will go ahead with bottling.
Chocolate is quite bitter at the moment, but as James says this should mellow out in time. Couldn't pick up any vanilla though, maybe I should've put it in earlier. Altogether, lovely and I can't wait for it to be properly ready and in a glass in front of me.
Chocolate is quite bitter at the moment, but as James says this should mellow out in time. Couldn't pick up any vanilla though, maybe I should've put it in earlier. Altogether, lovely and I can't wait for it to be properly ready and in a glass in front of me.
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simonkidder
Regular.
What are people's thoughts on priming this with treakle. Also does anyone know what amounts to use when batch priming I've never batched primed before
pittsy
Landlord.
you can but not much point in it as the small amounts needed won't make much difference however if plastic keg 85g of sugar if king keg up to 120g and if bottles around 100 to 200g around 150g for most brews .Treacle has a little less sugar in it but not much less so maybe add 10% btw lagers will want around 200g bitters around 100g etc for a 23l brewsimonkidder said:
The Goatreich
Landlord.
So advisers are aware, Simon's is a separate brew. I believe he's looking to treacle prime a stout kit with cocoa added. I don't know whether this makes any difference or not.simonkidder said:
I personally plan to prime the AG brew with either 50g of either household sugar, or maybe dark spray malt if I have enough left in my stocks.
simonkidder
Regular.
Well if I'm goon to use treakle I'll just work out the sugar content and go off your guide above. Just checked the gravity and it is still at 1.012 so I think that's all it's going to do
simonkidder
Regular.
Well to put it simple I couldn't be bothered to leave the house today and wanted to bottle my choc stout so I've just batched primed with sugar. Now because Ive never calibrated my FV I just guessed that I'd short brewed it to around 17ltrs. I batched primed with 85grams sugar then bottled but only got 31 pint bottles out of it.
Will the amount of sugar I've used be enough to give some fizz without bombs??
Will the amount of sugar I've used be enough to give some fizz without bombs??
alanywiseman.
Landlord.
I think it will be fine considering lagers get primed on average with about 5g of sugar per 500ml.
simonkidder
Regular.
Is there a gram to pint ratio that u know of to give different levels of carbonation.
alanywiseman.
Landlord.
It is personel taste so it is just down to experience. I measure carbonation by fizziness. Very fizzy or not fizzy enough :lol:
simonkidder
Regular.
I'll have few experiments and see what happens. Just try to keep away from any big bangs. Or the missus will have my balls for breakfast
The Goatreich
Landlord.
Just primed and bottled mine with 50g extra dark malt extract dissolved in about 250ml of water. The last bottle wasn't quite full enough, so into a glass it went for a sampling of it super young. It's amazing!!! I can't taste any vanilla, but the chocolate is very apparent, but not too over-powering.
In the words of Shakin' Stevens "lovely stuff".
In the words of Shakin' Stevens "lovely stuff".
james1988
Regular.
The Goatreich said:
It's good isn't it!?
Just a quick question as I'm writing my dissertation and haven't really got time to be trawling through the whole thread. How long did you steep the Vanilla for? Mine stayed in the FV from the day I pitched the yeast to the day I bottled the beer.
James
*Edit*
According to my book of home brew I also boiled them with the rest of the wort for 90mins.
The Goatreich
Landlord.
I put 2 pods in after a week of fermenting, and left it for another week before bottling. I was going to boil them as per your recipe, but somebody on here said not to. I don't mind the vanilla not being there anyway, as I was actually a bit worried that it would end up being too sweet because of that addition. Thankfully not. Next time I may well put it in from the beginning of the ferment.
For what it's worth, I think vanilla would best be added towards the end of the boil, say 5mins, and left in the FV. I think boiling it for too long would destroy the flavour.
Dennis
Dennis
