goodolpete
Regular.
Sorry if I’m not allowed to mention other forums in this one, but look up another British beer forum that has 121 pages of a thread on “Ditches stout master class” starting from 2010.
Coopers Irish stout
- Thread starter JeffDragon7
- Start date
Help Support The Homebrew Forum:
Hopefully yours turns out better than mine, I'm starting to think I need to get my head around the water chemistry, as all the porters n stouts ive done so far have been watery??? Strangely Im only having this issue with the malt x kits, the 2x all grain kits Ive done so far have been at the other end and been a bit chewy, which I prefer over the wateryness Im getting from the malt kits, I'm planning of making the next1 well short at say 10-11ltrs instead of the recommended 23ltrs see what happens
Hi sorry to hear that i was going to brew short maybe not that short tho. was thinking 20 ltr?
Question if i use a 25 ltr FV will brewing short cause an issue ie too much head space?
not decided what to use yet
Coopers Irish Stout Kit
500g extra dark DME
500g dextrose
optional -
1000g Crisp Chocolate malt ( might use 200g of this in 2 ltr of water )
CML celtic yeast (not arrived yet but might swap this out for the Coopers yeast?)
500g lactose - not got any in but thinking this might add some sweetness? swap out for the dextrose?
Never used this kit or made stout before so all new just trying to incorporate other ideas I have seen
can you sign post a link please?
goodolpete
Regular.
Don't get me wrong I'm not producing anything horrid, it's just not what I'd call a stout more dark ale, maybe it's the current lack of carbonation that's making a massive difference and will taste far better next month
I've brewed numerous stouts/porters over this late 6month most short at 19-20ltrs or so and they all lack the body im expecting.I started looking at my water chemistry and thought it needed the addition of calcium chloride to balance and give it more mouth feel, which I did with this brew, but it doesn't appear to have had much effect.
And as for the head space in the fermentation bucket, I've brewed a couple small batches 5ltrs and it doesn't seem to have affected them, Im guessing co2 ends up pushing/replacing the o2 in there or at least acts as a barrier?
Irish stout doesn't need the lactose..it'll become a milk stout and be sweeter. The kit yeast is fine,never had an issue with it. Never brewed it short. Swapping out any sugar for all malt is a good shout. Have a look on the Coopers website they have some great recipe ideas for their kits.
Cheers will have a go later then
Can you post a link I can't find the Cooper's site with recipes
I dunno how you do that on a phone... look for DIY Beer ...I think!
Found the site but can't get the recipe spreadsheet to work on my phone will try my laptop later
It's not a spreadsheet....click the "menu" bit top left,click on "brewing info" then "recipes"...select style you want.
Cheers found it thx for the help
Well had a stab at this
Coopers Irish Stout Kit 1.7kg
500g Light DME
250g Extra Dark DME
250g Crisp Chocolate Malt - steeped for 30 min a @ 66c, 1.5ltr water, rinsed with 2ltr water @ 75c, boiled for 30min
CML BEòIR yeast pitched @ 18c
Fermenting at 16c
SG came out spot on @ 1038
First time with this kit and first time messing about with a kit, so see how it turns out!
Coopers Irish Stout Kit 1.7kg
500g Light DME
250g Extra Dark DME
250g Crisp Chocolate Malt - steeped for 30 min a @ 66c, 1.5ltr water, rinsed with 2ltr water @ 75c, boiled for 30min
CML BEòIR yeast pitched @ 18c
Fermenting at 16c
SG came out spot on @ 1038
First time with this kit and first time messing about with a kit, so see how it turns out!
dave_walton
Well-Known Member
I have made The Coppers Irish stout a number of times using this method with good results. I am ready to keg 40 litres of the range MYO Stout I have brewed with the same method. Looking forward to trying it.
Sorry what method did you use?
I'm going to try this again but using bottled water and see if turns out any better
Im brewing to a recipe on par with others and my stouts are turning out sub par???
Whats everybody's FG? Im getting 1.006-1.010 on the coopers kits, this is even with using DME instead of dex and brewing short, I wondered if the kits themselves aren't full malt and are part dex or something as I think the FG should be 1.012+ if im brewing short and using DME???
I've got a coopers stout sitting here I might just brew that to 10-11ltr and see what happens
Im brewing to a recipe on par with others and my stouts are turning out sub par???
Whats everybody's FG? Im getting 1.006-1.010 on the coopers kits, this is even with using DME instead of dex and brewing short, I wondered if the kits themselves aren't full malt and are part dex or something as I think the FG should be 1.012+ if im brewing short and using DME???
I've got a coopers stout sitting here I might just brew that to 10-11ltr and see what happens
I used the coopers kit and got SG of 1038I'm going to try this again but using bottled water and see if turns out any better
Im brewing to a recipe on par with others and my stouts are turning out sub par???
Whats everybody's FG? Im getting 1.006-1.010 on the coopers kits, this is even with using DME instead of dex and brewing short, I wondered if the kits themselves aren't full malt and are part dex or something as I think the FG should be 1.012+ if im brewing short and using DME???
I've got a coopers stout sitting here I might just brew that to 10-11ltr and see what happens
I used
Coopers Irish Stout Kit 1.7kg
500g Light DME
250g Extra Dark DME
250g Crisp Chocolate Malt - steeped for 30 min a @ 66c, 1.5ltr water, rinsed with 2ltr water @ 75c, boiled for 30min
CML BEòIR yeast pitched @ 18c
Fermenting at 16c
Made slightly short at 20.5 LTRs
Water I used tap water treated with sodium metabisulfite left for 24hrs. I have pretty soft water being in West of Scotland so maybe not best for stout tbh
Bubbling away nicely just now, CML yeast works at lower temp and I have had good success with their yeast so tried it.
dave_walton
Well-Known Member
Ditchs Stout. 2 x MYO Stout kits, 2kg Dark Spraymalt, 2 cup of normal sugar, ferment at 22C
Similar threads
