Looks like another cracking pint. I’ve added the dark malts a few times late in the mash doing a black IPA but never a stout. You’ve got me thinking I’m definitely going to give it a go. Nice one cheers 👍🍻
Yes I think this had a big impact on the roast ness of the stout I am going to play around with my recipes now and add the darks late and try get the perfect clone . Cheers 🍻
Hi Graham. Not sure if I’ve asked before. But I’ve connected my usual co2 line to my nitro supply. This line is 3/16 and about 6 ft long so I didn’t get foaming with my co2. Do use this line for nitro. Or can you go to a shorter line and perhaps 3/8 line. Cheers. Enjoying your stout videos. My favourite beer. Must have some Irish blood in me. lol
Delighted you are enjoying my videos Mike . The line I use for nitro mix and my straight co2 is the same I use 9.5mm tube. I don’t think the tube size or length will affect anything with your brews as it’s off a regulator that controls the pressure. I could be wrong but that’s my understanding. It’s different with beers lines . Can’t beat a nice stout . I recorded a good video last my comparing my 3 stouts on tap at the moment will post it obmvsr the weekend. Cheers and happy brewing 🍻
@@grahamlawlorshomebrewrevie8227 sorry Graham. I meant the beer line. Just wondering what size and length you use for your stout. Is it the same as for co2. Just yours always is much creamier than mine.
Hi Graham, another great video and look forward to brewing this one myself. Pal of mine has been raving about the Guinness 0.0 alcohol free, had a can myself at the weekend and it was nice, any plans at clone that one? I know it’s a whole different process but I can’t see anyone trying to come up with a recipe for it? Michael
Yes 00 is good if you’re not drinking. If you like a brew you make you can boil it at 67degrees I believe as alcohol, evaporates at 67 . Haven’t tried it myself
Second time today someone mentioned a late mash of roasted grains for a guinness clone. I must give it a try! Looking forward to seeing the clone comparison!
Hi Graham, looks like one amazing brew you have there. My question is the IBU's. 35g of EKG on Brewfather gave me 22IBU's. I then bumped up the AA to what my local provides @ 6.3%, which will give me 28IBU's Guinness is around 45, how does your brew go for a touch of bitterness - not that it is probably required or noticeable, but curious how it stacks up.
It’s an amazing brew mate . It’s very plain not to bitter at all I think it’s just right . But as we no everyone has different tastes . If you want extra bitter you could add some lactic acid to the keg to suit taste after it’s brewed. Let me no how you get on and how it works out for you . cheers for watching 🍻
Making this recipe today (in Australia). If you could include a little more detail, like water volume in your boiler, sparge water volume, and wort temperature when pitching yeast. I'll let you know how mine turns out! (I'm using 24 litres for the mash, 8 litres sparge and pitching yeast @ 18°.
Batch size I did was 21L , mash was 15L. sparge was 13ltrs . And wort temp was 20degrees when pitching . Look forward to hearing how it turns out cheers
Graham, I finally got my hands on coopers Irish stout. It came out tasting great after about 6-8 weeks. My only issue is the head on the pints is massive. I've adjusted the pressure down to 30psi trying to fix it but no joy. What are some things I can try to get the head just right?
Sorry only seen your message now mate . Very simple fix . Take the gas off the keg . Then burp the gas out of the head space . Then sake the keg while standing up not on its side . And burp the keg again so this a couple of times till the head is where you want it . It’s just over carbonated. Hope that helps
No I don’t pressure ferment my stouts Chris standard fermentation bucket. , then force carbonated . I will try get the grain list up tomorrow if I get a chance. Cheers 🍻
No I haven’t actually added it ar kegging only use it to bring down my ph . But I have ready it’s great for bitterness. How much do you add to your keg mate . Cheers 🍻
@@grahamlawlorshomebrewrevie8227 I do 4ml per 19L keg. I haven't experimented too much, but find that a really great sweet spot. If you have a half keg you fancy even giving it a try on, I'd recommend it. From what I've heard, it's what Guinness do too. Give it a try and report back!
4ml per 19l keg. Even if you have half a keg lying around you want to experiment with, worth a try. I really find it makes a great difference, and from what I understand, Guinness add lactic acid themselves to add that missing sourness. Give it a go and report back!@@grahamlawlorshomebrewrevie8227
Hi Graham, I've just brewed this and it seems to have come out lighter than I was expecting in the trial jar. Is it definitely 40g of Carafa Special III and not more??
FYI Kegged this on today, tried another 40g of Carafa III to darken up the beer, but had to do another 100g on top of this to get closer to the right colour, so ended up using 180g in total. Don't know if I'm missing something in my original mash process, but keen to condition this and give it a try now 🍺
I just checked it mate and the recipe is correct . If funny doe as a few others have brewed it now and the results seem to differ in colour . As you can see mine in the video it’s a perfect colour
Do you happen to know how long you fermented it for and what was the gravity of the beer at the end? Mine seems to have stalled at 1.014 at 4.2% at 2 weeks but the brewing software I used shows it should get to 1.008
Good morning. I will have to check my log but I think mine was 1012 . 4.2 is perfect for me . Mine only took 5/6 days to ferment. How is it tasting & looking ?
@@grahamlawlorshomebrewrevie8227 Okay so not too far off, the taste is pretty good for warm beer before a cold crash, and looking okay(quite a bit lighter but that may be due to the small suspended particles since not cleared yet) I'm going to tranfer to a keg tonight and then gelatin tomorrow fingers crossed
