Hey David.. You haven't 48 THOUSAND subscribers for a reason. You just keep following your head and heart. I was just realized St Party's day is coming up so I did a search for a beer and low and behold my favorite brewer popped up ( being you ). I started with your Brown and porter recipes and they are house recipes for me and my wife. So, I want to make a stout and will follow yours.thanks for everything you contribute to all of us. Cheers
Made this as a BIAB recipe for my son who loves stout and his response when he taste the keg I had made for him was: "that is really F%^&$n good" . This is is a must make for those who love a good, NO GREAT, Irish Stout. Thanks so much for sharing David Heath.
These are the best videos for trying to learn how to brew new beer styles without having to look up recipes. The main thing I want to do in brewing is be able to come up with my own recipes and make something that I like and these videos are perfect for that with the level of detail you provide.
I looked at numberless brewing youtube videos. David is in my view the best in making brewing recipe videos. This is; The background of the style, how the beer is /build up ( describing possible variation you can use/do ), the typical things that you should think of brewing this type, the actual recipe and how to do it and watch outs. ( incl the great feature to have the recipe in notes for the video . Just great...) . In short he makes brewing easier . Thanks for that! Going to brew this stout when I’m back from vacation in 1.5w. Cheers ! 🍻
Never has a David Heath video been uploaded at a better time! Am planning on brewing a Dry Irish Stout coming Wednesday and was searching for edits to my recipe. Thanks!
Thank you for the information. I find it very interesting that you aerated the wort at the end! The rationale given for cooling it quickly, that I have encountered, is to reduce the exposure to oxygen! I think I will just allow mine to cool slowly while I do other things.
Thank you. This is actually a very common technique for not only hobby brewers but for professionals too. Cooling slowly is also not a good way to go. Cooling the wort rapidly once the boil is complete can have three main advantages: Reduced dimethyl sulfide (DMS) formation, increased cold break, and reduced risk of infection from wild organisms.
I brewed this a month ago and sampled a bottle today, it turned out great. The only things I changed was fuggles instead of ek. I've brewed similar recipes and always found them ashy and harshly bitter so I tried the cold steep like you suggested, I much prefer it. Thanks David.
@@DavidHeathHomebrew watched your bourbon Stout video earlier this evening, I think that's my next beer to brew. I'm quite fond of a splash of Jack Daniels in my porters or stouts, so this sounds perfect
Thanks so much for putting this together David. I love the bit of history you add to your intros to tell the story behind the style. I've added this one to my brew schedule which will be perfect timing for Autumn in Australia.
Like always good info, This is this the stout i am making today Malts Marris Otter: 6 pounds 10.3 oz. (70.3%) Flaked Rye (unmalted): 1 pound 12.6 oz. (18.9%) Black (Patent): 8.2 oz (5.4%) Chocolate Rye: 8.2 oz. (5.4%)
What an excellent video David, very excited to try out my new brewzilla and being an Irish man a nice Irish stout will have to be my first brew! Sláinte 🇮🇪
Quick question for you David hope you don't mind! I have some crushed Maris Otter I got about a year ago, it has been kept in a dry dark cupboard and smells and tastes fine. I'm just wondering, could I use it on this run or should I throw it out and buy some fresh grains? go raibh míle maith agat.....🇮🇪
Hi! I would like to say I really enjoy this video format. I've started to write my own recipes and this has been very helpful to me, to understand how things work together. Hope you continue this format. By the way, I was designing an oatmeal Stout and was nice to see this just before I do mine, maybe I will do some minor adjustments after this video. :)
Thank you so much for these new videos David. I appreciate a lot this new serie about beer styles and the typical recepe that goes along with. These videos will become an easy guide to any beginner like me who wants a quick reference guide to try a new style. Cheerz!
@@DavidHeathHomebrew I put the Irish Red Ale into the Chubby today and noticed I was .8 low OG. Then I noticed my boil off was slightly off and a few errors when converting batches
Great video! As a novice homebrewer, I've learned a great deal from your videos. Any plans for making a similar style video for a Imperial stout? I know you have a couple of videos of stouts, but not narrated as this one. I like that you include information about the grist, hops and additions options available for the style you're brewing. Keep up the good work!
Hi David, great video, but bad timing since I went and pitched US-05 into my dry stout nine days ago. I would have made a different choice had I seen this video first. On a different note, I am really enjoying the new video format, and appreciate the extra time and effort you are putting into producing them. Your videos rekindled a hobby that had lay dormant for twenty years, and for this I am eternally grateful. I remember just over a year ago, my first daunting brew day on the grainfather, getting a stuck sparge, but knowing exactly how to rectify it after watching your videos. Thanks again and keep up the good work!
@@DavidHeathHomebrew - that is something I always wanted to know - how do you alter how "dry" a beer finishes? Choice of yeast? Is that the only way or the BEST way?
I was hoping that mashing at a slightly higher temp of 67C would stop it going as dry with the yeast by giving less fermentable sugars. Perhaps I need to rewatch your mash steps video :)
Thanks David, your videos are very help full and interesting. I enjoy watching and try to understand everything, but being a beginner in home brewing some of the math and physics keep me busy. It's your information you pass on which is very help full. Keep up the good work mate. Cheers
Really want to brew a Guinness clone but a couple of the ingredients not available from who I have account with in the usa. I think the recipe sounds creamy and tasty. I ran into a Guinness clone on Brewfather with only 2 malts and I thought to myself the recipe needs something for mouthfeel I would say. The recipe was done and shared by beerstories. Have you seen that recipe? I know I could modify it with grains I can get in the us, but Im new to all grain somewhat and would not know what I should add to make it more of a creamy beer like I think a Guinness should taste like. David do you have any suggestion to his recipe?
Hi David, your channel is awesome so thanks. In regards to your stout recipe, do you think adding a portion of lactose sugar to your tried recipe would serve well for someone looking for a slightly more creamy stout flavour or altering the grist slightly or both.
Thanks Andrew. This would certainly work. Lactose will make it a little sweeter, more creamy & silky. It also will provide balance. It shifts this from being a dry irish stout though, depending on how much you add really.
Hi David, I plan to brew this shortly, and only have the facilities to keg and serve this one on co2. I understand these are normally served with nitro. Will it work at all with co2? Perhaps with a slightly less creamier head? Any advice gratefully received. Thanks!
Loving the videos David. Laughing at the "minus my hairy arm" text that appeared during the clip. Im ploughing through your clips during being on furlough and feel like im picking up hints and tips with each one i watch. Im going to join facebook just to get access to your group as i feel this will be great for me. Keep up the good work. Very helpful to a newbie like me
I am wondering if Kveik yeast can be used. I have a temp controlled kegerator but it is being used at this time I will have to ferment this at a higher temp. I have both kveik ale and lutra on hand.
I recently returned home from Ireland and so I was eager to try this recipe as the Stout was very palatable to say the least! Mangrove Jacks recommended the Empire Ale yeast for a Stout rather than the Liberty Bell and I had a packet so I used it. I haven't used the yeast before so I'm wondering if the results will be different? Thanks for the inspiration once more David!
I have been brewing for 4 years with a grainfather and this level of detail is spot on! thank you, this will be my next brew. If it were bottled how much priming sugar would you use? Is it suitable for a cornikeg?
Great to hear Alex. I suggest using this free tool with priming sugar calculations. This way you can dial in for your own taste:- www.brewersfriend.com/beer-priming-calculator/
I'm getting more adventurous now and made this today and it's currently fermenting in my new (another first) GF conical fermenter and modified freezer\chiller.
@@DavidHeathHomebrew Hi Will be tasting in a couple of weeks so fingers crossed. The freezer with the bucket of glycol\water mix seems to be working fine and the additional free space in the freezer has been used for storing grain etc so a dual purpose item which i like. The main reason for the stout is my wife likes the traditional Scottish Youngers Sweetheart Stout so i'm very keen to make something similar (or obvious reasons haha) but its only 2%. Do you have any advice on making such low alcohol sweet stout? Many thanks again for all your help and please keep the excellent videos coming :)
@@DavidHeathHomebrew Excellent I will look forward to that and keep my usual notes. I'm constantly surprised at just how this hobby seems to just grow and grow; a bit like my equipment shed haha
Great video! I will be trying this out and experimenting with it after the first go. This is one of my favorite styles and I'm finally committed to perfecting my own version. Thank you! PS - I chose to purchase the TILT 2 hydrometer based on your review. Can't wait to get it in and try it out. Thanks for that as well.
Hello David, thank you for another excellent video! In comparison with the well known Guinness, which were the main differences to the final result of your recipe? Another question: if your fermentation would be under pressure, what you suggest to be the best pressure for this type of beer? Thank you!
Hi Pedro, Glad you enjoyed it. Guinness has its main popularity outside of the UK, as to us its rather lacking in flavour these days. This Irish stout provides more flavour and drinkability, in keeping with the true Irish taste. You can use 10-12 PSI of pressure but bring this in after day 4 to keep ester flavour and aroma within the end beer. Cheers 🍻🍻🍻
Liked the video. Could you make a video on how to setup a keg to replicate the nice creamy head on nitro from first to last pint please, without having to wait weeks for the N to have any appreciable effect?
Thanks for the video👍🏻. New to brewing and wandering what water profile I need to enter to try match in Brewfather app. First time using the app. Thanks
Glad you found it useful. You can use the Dublin profile for water. There is also a style profile for dry Irish stout also. I hope this helps. I also have a Brewfather guide here:- ruclips.net/video/5U0Hama2NwM/видео.html
Hi David, I have brewed this beer using your recipe but I am concerned that I may have a stuck ferment. I have used Liberty Bell M36 and started with an OG of 1046. In the fermenter it has now been at 1014 for at least 4 days and I was expecting 1010. I am concerned because I had one of my regular brews which stopped at 1016 and I bottled it, when opened it resembled Mount Versuvious! Should I pitch some more yeast?
I suggest giving the fermenter a gentle shaking side to side front to back for some minutes. This will rouse the yeast. If you can raising the temps to 23C will also help.
My batch of this recipe will be bottled in a few days, but it already tastes really nice. Next time i would like to transfer the beer at the end of fermentation to a secondary vessel with raspberries. The taste and the acidity should work well with this stout, right?
Excellent video once again! I like that you describe the style in a more generic context and not just plonk down the recipe you're using. That helps the viewer get a better understanding of the style and inspiration as to what to experiment with and to what degree. I've been wanting to brew an Irish Stout for a while. As I wrote before I brewed your Christmas Stout already which had a wonderful deep coffee flavor. Unfortunately I then half ruined it by adding too much of the flavorings. It became too sweet and the rum flavor was too strong. It's still perfectly drinkable but not nearly as good as it was before I added the flavors. So I was considering brewing it again and not add the flavorings but now you bring me this so I think I'll go with this one instead, at least for now. I'll save the Christmas Stout recipe for next Christmas.
Thank you, yes I really want to help people when it comes to recipe writing, its where the real fun is for sure. The other stout would probably be best blended with something drier :)
Great video David and very timely for me. I have just brewed a stout which is my own recipe and is very experimental due to the types of hops I have used. I also intend adding other ingredients at 14 days in. I know it could be a failure but if you don’t try you don’t succeed.
Great video as always. I’m a first time home brewer trying to learn as much as possible before my first brew day. I’m having trouble finding information on how to force carbonate my Guinness clone stout into my keg with my beer gas set up ? Any suggestions how to get this done properly if I don’t have a CO2 tank or system ? I’ve been serving Guinness on my nitro tap and keg prior to wanting to try home brewing
Sorry for the late reply Bob, for some reason I missed your comment. I get round this by using the "Stout spout" which suits Nukatap and the older generation of these faucets Intertap. It is not 100% the same but it is plenty good enough I feel.
@@DavidHeathHomebrew Thank you for getting back to me. I just bought a CO tank set up so now I have both. I already have a stout spout for pouring because I buy Guinness kegs normally but now want to brew it. I might not have asked properly but I’m trying to figure out how to force carbonate when I keg the stout that I’ve made ? I’ve gotten split answers with some saying to use the CO tank to carbonate then switch to the beer gas for dispensing and some saying put it on beer gas but wait about 5 days. I was hoping for some clearer instructions if you have any ? Thank you !
Sorry but I seldom make clones, this one I have never made. I guess there will be info for it online though if you google it. Sorry I cannot help on this.
Love it, love the fullness of information, length was no issue at all, didn't even notice, was too interested in what was being said. I do have one question though, for anyone with the knowledge really, Is the Grainfather kit worth it, I mean over making your own kit with steel pots and coolers. Cheers
Thank you, much appreciated. My guides are really best suited to those that want all the information rather than just a quick brush through. In terms of the GF these days it is not as easy to say with much cheaper systems out there that have improved a lot. I have a buyers guide for 2019 that comes in 3 parts that looks at the budget, middle and premium markets. I think this would be a great place to start in considering your options. Here is a link:- ruclips.net/p/PLeY07JqsrXM8qdQcqQnMGB2T5h9PLpt_Z
Thanks for sharing this recipe! One question tho: I brewed this beer on saturday and the SG has been consistent for more than 12 hours already at 65% apparent attenuation. Should I start to ramp up the temperature or should I wait the full 7 days?
Hi David, great video! I'd like to brew this recipe but I'm a little confused by how much water to start with. As I understand it, 20L is the finished batch volume for fermenting, but what would be the starting water volume pre-mash?? Maybe I have it wrong and 20L is the starting volume? Thanks!
Hi James. I use Brewfather for all my calculations, which includes water. I suggest using 19.45L for your mash water and 6.38L of sparge water. I have put up a link to this recipe on Brewfather now also which can be found here:- share.brewfather.app/k01rePyrgsu60b
Recently brewed this and was a bit disapointed in the taste just after kegging it, the taste have now improved considerable after only three days. How long should I let the beer "Condition" for before its ready to serve? Just to add some context, the London Pride Clone of yours was fantastic straight out of the fermenter, lovely beer by the way!
The vast majority of beers will not taste great the day you keg them. A beer like this will taste its best usually after 3-4 weeks but should be good enough to drink after 1-2 weeks. The trick with stouts is not to drink them too cold, that will hide the flavours. I pour mine from the keg and wait 5-10 mins before drinking it. Hope this helps :)
@@DavidHeathHomebrew thanks for the quick reply. I was wondering where you get your information for the percentages of malts and adjuncts that are suitable for each style. I’ll be taking notes on all of your videos but sooner or later I might run into a style that you haven’t covered.
Hello David. The other day i tasted an irish red ale from a local craft beer factory and i disliked, was extremly toasted, even my others ftiends didnt like it. For that i was thinking about to just use 0.5% of roasted barley to tray your recipe, consider it a good idea or do you think that the local brewer factory did a bad recipe? Because i have tasted diferent craft beers from them and no one has liked me
Hi Andrei, I agree totally and this creates an inbalance in the beer. It is a common newbie mistake for those not familiar with the style and these days that includes breweries too. My recipe has been balanced with this is mind already and I am confident that you will agree if you brew it as is.
Hi David, am I missing something as I bought a false bottom last week but if I whirlpool it just lifts off the bottom and hits the paddle? Thanks in advance, Paul :)
@@DavidHeathHomebrew Hey Dave I just brewed and tried this beer. It is very a very good stout. In a side by side test to an Irish stout it held it's own!!! Thanks for sharing!!!
Hi David. I'd like to see a video (if not already made) on how to control OG better. I succeed in getting bright beers ok, if not a bit high on OG, but fail all the time with stouts and porters. A week ago I set up to brew the Namorada Bela Stout-Imperial stout from John Palmers book "How to Brew" page 412, where OG supposed to reach 1.090. I only made 1.065. I followed the instructions to the point but no luck and it´s not the first time. Actually, I have undershoot OG every time with dark ales. I don't want to disclose the full receipt here, but you can find my full settings on Grainfather Recipe tool searching Redos high, easy to find. Where did I go wrong?
@@DavidHeathHomebrew Thank you, but it only partly solves my problem. What do I do if I end up in a lower OG than target (apart from a new brew)? Do I ad sugar, extend boiling time? or other trix? 1.065 -> 1.090 is a big leap.
The best thing is to use this method so that you are always over it. Other than that I think I have covered this somewhere but well let me just explain. The best way is to have some dried malt extract at hand. Then, if you need to you add this in gradually, stiring as you go until you reach gravity. You can also use a beer calc to see exactly how much you need
Do you think a stout gets better with extended conditioning? Not done it myself, what is your average conditioning time and when does the beer start to decline?
Hi David, I've made this a few times with great results, thanks for sharing. However, I'm having trouble finding a good source for setting-up this stout on 30% CO2 / 70% N2. I have a Kegerator with the ability to run two different gases across four beer taps e.g I'm running CO2 on three taps and the Nitrogen mix on the fourth tap, for the Irish Stout. I have bought a stout faucet but am having trouble pouring a decent stout, despite being able to pour great beers on all other taps. Do you have any guidance or tips on setting-up CO2/N2 mix? Carbonation levels? Gas pressures? Any thoughts would help. Thanks again. Brad
Hi Brad, it is a long time since I used one of these but I do remember that it took a while to dial in for a good pour. I had a mix of 25% C02 / 75% N2 running at approx one bar of pressure. It is much easier to half fill a glass first then wait some seconds before continuing. When using N2 the slow pour is the best pour :) Hope this helps.
For the benefit of anyone else struggling with the same problem, here's how I managed to find a fix that works for me. 1. Brew the stout, ferment and transfer to the keg as you usually do. Only put enough CO2 @ 10psi in the keg sufficient to burp the oxygen. Don't carbonate at this stage. Otherwise condition the beer in the keg at a cool temperature (I have mine in a kegerator at ~2c) 2. After a few weeks conditioning, I transfer the keg to my main kegerator to connect to my dedicated stout faucet on 30% N2 / 70% CO2 beer mix. However, before connecting to the 30/70 mix, I connect it to straight CO2 and "force carbonate" at 32psi for 4-5 minutes as shown here: ruclips.net/video/5g07Yj6-Ykw/видео.html 3. Then I can immediately disconnect the straight CO2, connect the 30/70 mix, connect the beer line and start pouring. It pours a nice creamy head. I hope this helps others. Brad
David, if you want a sweeter stout or a more chocolatey stout, how would you compensate? I like stouts greatly, but I have become enamored with Sam Smith Organic Chocolate stout and I really want to emulate this taste - it is much more than just boosting the chocolate malt or substituting debittered chocolate malt. Many thanks for the video! I always learn interesting facts from your videos. Prost!
Hi, sweetness is often gained by using a high mash temperature (68-70 deg c) and a yeast that has a medium attenuation rate. You can also use crystal malt to push this further. To add even more chocolate you can use either an essense or something like cocoa. Adding this flavour very late in the boil and/or fermentation works well. Hope this helps :)
Thanks again David, fantastic! The new video format is amazing. Here are some questions. I'm going to brew tomorrow at St.Patrick day your Irish Stout recipe (more appropriate is impossible!) :-) 1) I have wheat Weyerman 4.5EBC but not crystal wheat 150EBC, and I thought either to toast it a bit in the pan (I do not know if it's nonsense !!) ... or maybe mix some wheat without malting with biscuit malt 50EBC or Crystal T50 130EBC. What is your suggestion and quantities? 2) Nor do I have E.k.Goldings but other English hops. If I understood correctly, can I use other English hops and adjust the quantity based on the number of alpha-acids? ie you recommend E.K. Goldings 9g (5.7% AA) ... I have First Gold (9.2% AA), so I have to add less First Gold ... ie 5g ... is it correct? Of course it is an example, I have to adjust in software the correct amount. 3) I have thought about adding some lactose to add silkiness. Do you see it appropriate for this recipe? If so, what amount do you recommend? Thank you very much and happy St.Patrick's day :)
Great informative video. One question. The roasted barley, I have previously read that this must be crushed into a very fine powder for this beer style. How do you do it, powder or crush together with rest of malt? Cheers
@@DavidHeathHomebrew Hey David, thanks for your video's, very insightful for a novice like myself! I am in fact going to start my first brew shortly, which will be this Irish Stout. I saw your reply on the powder/crush question, and have a follow up question: do you mean that you advise against turning it into powder, or against crushing them alltogether? And any advise on crushing the fermentables?
David, I was some time ago that I brewed my last beer. Notice your new video format: very very nice! It really adds information I can appreciate a lot. In particular explaining the recipe. Well done! I will get the ingredients for this beer :) how much carbonation volume would you recommend for this one?
Thank you Joost. Yes I have had this format for the previous 3-4 videos now. Seems popular :) Carbonation is really a personal thing. British styles are usually from 1.5- 2 Co2 volumes.
No, not really at all. I only do that now for two types:- 1) Beers with fruit additions to promote clean flavour 2) High ABV beers for long term conditioning
Awesome video! Would love to see this series covering the most common beer styles. My question would be where do you get your information about the typical grists for the styles?
Thank you. Yes that is my plan now. My background is in commercial brewing and ive also worked as a brewery consultant. So this all comes from decades of research and testing. It was about time someone shared this with the homebrew community I think.
Hello David, I just recently discovered your channel. Great content. Thanks for your lessons into this realm. I do have a question though! Would you use RO water then just add calcium and carbonate? Or do you just use your local water and add more cal and carb? Probably a dumb question but thanks for your time. Cheers!
Hi Patrick, many thanks. Plenty of videos to work through :) I feel that if your own water that you have on tap is good enough to drink then it can be changed to suit different beer styles. If not then RO water is an ideal way forward.
@@DavidHeathHomebrew thanks. Yeah that’s true. I usually have too many sulfates and usually use distilled waters. I’m on a different water system now so waiting back on the water test results.
@@DavidHeathHomebrew thank you. Building a brew shed. Gonna be installing a ro system so if I want to and my waters off but I have real soft water here so should be good none the less
Many thanks :) DMS from malt is really a thing of the past with modern malting techniques. The only time to have concern is with low modified malt from small malsters who use older techniques.
Hi David Heath not sure if I have ever seen you explain your fermentation process. For example with this beer you ferment at 18C for 7-10 then raise to 21C. Whereas I see other folks ferment at 18C for 14 days and then go straight to bottle or keg. Can you briefly explain to me a novice the reasoning on your method over another’s. Please and thanks! Great videos BTW. Love getting the notification when you release.
Hi Brett, The reasons you should do this is because it will have 2 effects. Firstly it will protect against DMS that can come up during fermentation. These days DMS is far more likely here than at any other part of the brewing process. Secondly by doing this you will ensure that your yeast does its job fully in terms of eating the sugar that it can. Otherwise known as full attenuation. Hope this helps. Also be sure to check out my fermentation guide:- ruclips.net/video/3oGbaN8j7Gg/видео.html
Love your videos - very entertaining and informative. My only disappointment is that we don't get to see the finished products. Any chance you could add some video reviews/tasting thoughts on some of your past brews or, even better (and I know this would make the video production much longer) start adding these to future videos? They're still great videos, would just like to see the end product.
Ah, stuck sparge! I’m blaming the flaked barley. My grain was milled as usual. Probably needed to consider the quantity of FB and take precautions. Next time!
Ive brewed this style twice but have had problems where the mash gets stuck when draining off the wort and sparging. I use a «beer brew 30» which has a removable «bucket» which has holes in the bottom. It took about 60 mins to sparge and i had to continuously move the grain bed with a spoon. Any tips on how to prevent this? Anyone experienced the same problem? Beer tasted great though, by favourute brew so far
A great video thanks and thanks for the contact number for cork Irish base malt With regards to using flaked barley I tend to use flaked oats and just a little flaked barley my is an oatmeal stout and I serve it on nitro your video was very informative cheers Ps I sold my grain father I like to brew 10 gallon batches
I love the in-depth explanation of the styles. The 17 minutes flew by unnoticed!
Forget the explanation 😂
I love the thumbnail 😁
Haha, thanks :p
Just got this ready for drinking. One of the best stouts i’ve been drinking. Nice, roasted flavour. Thanks again, David
🍻🍻😎
Hey David.. You haven't 48 THOUSAND subscribers for a reason. You just keep following your head and heart. I was just realized St Party's day is coming up so I did a search for a beer and low and behold my favorite brewer popped up ( being you ). I started with your Brown and porter recipes and they are house recipes for me and my wife. So, I want to make a stout and will follow yours.thanks for everything you contribute to all of us. Cheers
Great to hear Vince and much appreciated :)
I really love the darker styles myself too 🍻🍻🍻
Made this as a BIAB recipe for my son who loves stout and his response when he taste the keg I had made for him was: "that is really F%^&$n good" . This is is a must make for those who love a good, NO GREAT, Irish Stout. Thanks so much for sharing David Heath.
Great to hear:) Yes, I am very proud of this recipe. I brew it often myself:)
Great video David, i’m enjoying the extra detail, and length of the newer format. I’ll definitely be trying this recipe. Cheers!!
Great to hear Damo :) I think this format is the way forward, as is a nice stout :)
These are the best videos for trying to learn how to brew new beer styles without having to look up recipes. The main thing I want to do in brewing is be able to come up with my own recipes and make something that I like and these videos are perfect for that with the level of detail you provide.
Great to hear, much appreciated :) I think it is important that recipe writing knowledge is not lost :)
I looked at numberless brewing youtube videos. David is in my view the best in making brewing recipe videos. This is; The background of the style, how the beer is /build up ( describing possible variation you can use/do ), the typical things that you should think of brewing this type, the actual recipe and how to do it and watch outs. ( incl the great feature to have the recipe in notes for the video . Just great...) . In short he makes brewing easier . Thanks for that! Going to brew this stout when I’m back from vacation in 1.5w. Cheers ! 🍻
Many thanks Richard, much appreciated. I simply make the videos that I would have wanted when this was new to me :)
Never has a David Heath video been uploaded at a better time! Am planning on brewing a Dry Irish Stout coming Wednesday and was searching for edits to my recipe. Thanks!
Awesome! Do let me know how it works out :)
@@DavidHeathHomebrew, Sure thing. I'm aiming for an O'Hara's alike one so added some wheat and am using Fuggles. Can't wait to taste it
I hope it works out for you. Recipes take some trial and error. Thats normal but its all part of the adventure :)
Brilliant videos, David. Nothing too long or too in-depth about any of them. You're a salted tutor!!!
Thank you Phillip, much appreciated:)
Thank you for the information. I find it very interesting that you aerated the wort at the end! The rationale given for cooling it quickly, that I have encountered, is to reduce the exposure to oxygen! I think I will just allow mine to cool slowly while I do other things.
Thank you. This is actually a very common technique for not only hobby brewers but for professionals too. Cooling slowly is also not a good way to go. Cooling the wort rapidly once the boil is complete can have three main advantages: Reduced dimethyl sulfide (DMS) formation, increased cold break, and reduced risk of infection from wild organisms.
I brewed this a month ago and sampled a bottle today, it turned out great. The only things I changed was fuggles instead of ek.
I've brewed similar recipes and always found them ashy and harshly bitter so I tried the cold steep like you suggested, I much prefer it. Thanks David.
Very sorry for the late comment for some reason RUclips hid this from me. Great to hear Dean, yes this is nicely balanced :)
@@DavidHeathHomebrew watched your bourbon Stout video earlier this evening, I think that's my next beer to brew. I'm quite fond of a splash of Jack Daniels in my porters or stouts, so this sounds perfect
The man who can invent the stout widget for homebrewers will make a fortune
Yes! For sure! I am waiting 🍻🍻🍻
Thanks so much for putting this together David. I love the bit of history you add to your intros to tell the story behind the style. I've added this one to my brew schedule which will be perfect timing for Autumn in Australia.
Thanks Peter, much appreciated :) Do let me know how you like it.
I love your style/recipe/brew format. Doesn’t seem too long at all to me. Thanks again!
Thank you Christian, great to hear that :)
Like always good info,
This is this the stout i am making today
Malts
Marris Otter: 6 pounds 10.3 oz. (70.3%)
Flaked Rye (unmalted): 1 pound 12.6 oz. (18.9%)
Black (Patent): 8.2 oz (5.4%)
Chocolate Rye: 8.2 oz. (5.4%)
Thank you :) Great :)
@@DavidHeathHomebrew i am making a 3 gallon batch and i will be adding Whiskey barrel wood chips in secondary fermentation
Please keep up with the new video format, and I really appreciate the detailed information provided.
Great to hear! Your feedback is much appreciated :)
What an excellent video David, very excited to try out my new brewzilla and being an Irish man a nice Irish stout will have to be my first brew! Sláinte 🇮🇪
Awesome to hear Kenny, enjoy 🍻🍻🍻
Quick question for you David hope you don't mind! I have some crushed Maris Otter I got about a year ago, it has been kept in a dry dark cupboard and smells and tastes fine. I'm just wondering, could I use it on this run or should I throw it out and buy some fresh grains?
go raibh míle maith agat.....🇮🇪
It could well be ok but if it isnt then it could have a large impact. Has it been vacuum sealed?
Hi! I would like to say I really enjoy this video format. I've started to write my own recipes and this has been very helpful to me, to understand how things work together. Hope you continue this format. By the way, I was designing an oatmeal Stout and was nice to see this just before I do mine, maybe I will do some minor adjustments after this video. :)
Great to hear that :) Yes, I think it is the way forward :)
I too love the detailed videos. Your soothing voice aids in its absorbtion.
Many thanks Daniel, much appreciated :)
Thank you so much for these new videos David. I appreciate a lot this new serie about beer styles and the typical recepe that goes along with. These videos will become an easy guide to any beginner like me who wants a quick reference guide to try a new style. Cheerz!
Thank you Yannick, much appreciated :)
thanks for the video David. Its great how you break down the recipe - its handy for novices like me. Will be brewing this one very soon.
Great to hear Phil, thank you :)
amazing work ! please dont stop making this videos. they are great to learn.
Thank you, much appreciated :)
Decided to watch this again - to refresh before making a batch great video David
Great, thanks Ken :) Hope you enjoy it :)
@@DavidHeathHomebrew I put the Irish Red Ale into the Chubby today and noticed I was .8 low OG. Then I noticed my boil off was slightly off and a few errors when converting batches
And getting ready for St Pats day!
@@kenfowler1980 ops. Hopefully it will still be good though :)
@@DavidHeathHomebrew well it’s still with style guidelines ;)
Keep up with the new format. It's really great for learning home brewers
Great, thank you for the feedback. It is much appreciated :)
Brilliant. Looking to do a stout as my friends keep pestering. This fits the bill perfectly. Loving what your putting out there.
Great to hear, thank you :)
Great video! As a novice homebrewer, I've learned a great deal from your videos. Any plans for making a similar style video for a Imperial stout? I know you have a couple of videos of stouts, but not narrated as this one. I like that you include information about the grist, hops and additions options available for the style you're brewing. Keep up the good work!
Many thanks Joakim, that is awesome to hear :) Yes, I will be covering all the Imperial styles with videos like this in the near future.
Realy enjoy these new videos, David. Thanks! Looking forward to further styles in the future. Keep up the good work!
🍻🍻🍻Much appreciated 🍻🍻🍻
This recipe looks great. Cant wait to try it. Thanks David.
Great, hope you enjoy it :)
Hi David, great video, but bad timing since I went and pitched US-05 into my dry stout nine days ago. I would have made a different choice had I seen this video first. On a different note, I am really enjoying the new video format, and appreciate the extra time and effort you are putting into producing them. Your videos rekindled a hobby that had lay dormant for twenty years, and for this I am eternally grateful. I remember just over a year ago, my first daunting brew day on the grainfather, getting a stuck sparge, but knowing exactly how to rectify it after watching your videos. Thanks again and keep up the good work!
Awesome , great things to hear. I guess the US05 will work in its own way but it will be drier than an Irish stout should be.
@@DavidHeathHomebrew - that is something I always wanted to know - how do you alter how "dry" a beer finishes? Choice of yeast? Is that the only way or the BEST way?
I was hoping that mashing at a slightly higher temp of 67C would stop it going as dry with the yeast by giving less fermentable sugars. Perhaps I need to rewatch your mash steps video :)
Via yeast and mash temperature. See my other reply :)
Loved the video and the new detailed style. Cheers David. Thank you!
Awesome, great to hear. Many thanks :)
Your new videos are excellent! Please keep it up!
Thannk you, yes I have been keen to keep improving, glad you are enjoying them :) Plenty more since this one also :)
Thanks David, your videos are very help full and interesting. I enjoy watching and try to understand everything, but being a beginner in home brewing some of the math and physics keep me busy. It's your information you pass on which is very help full. Keep up the good work mate.
Cheers
Great. Anything you dont understand just ask :) I asked lots of questions when I learnt all this, its important to gain a good understanding I think.
Really want to brew a Guinness clone but a couple of the ingredients not available from who I have account with in the usa. I think the recipe sounds creamy and tasty. I ran into a Guinness clone on Brewfather with only 2 malts and I thought to myself the recipe needs something for mouthfeel I would say. The recipe was done and shared by beerstories. Have you seen that recipe? I know I could modify it with grains I can get in the us, but Im new to all grain somewhat and would not know what I should add to make it more of a creamy beer like I think a Guinness should taste like. David do you have any suggestion to his recipe?
I am actually working on a Guiness clone, still finalizing. This recipe is not so dfferent though. Some might prefer it too.
Hi David!
Thks for this video. This new video format is very useful. Thank you for sharing your knowledge and for your time
Thanks Marc, great to hear :)
I love this video format. Very informative and easy to follow. Thank you
Thank you Scott, great to hear :)
Hi David, your channel is awesome so thanks. In regards to your stout recipe, do you think adding a portion of lactose sugar to your tried recipe would serve well for someone looking for a slightly more creamy stout flavour or altering the grist slightly or both.
Thanks Andrew. This would certainly work. Lactose will make it a little sweeter, more creamy & silky. It also will provide balance. It shifts this from being a dry irish stout though, depending on how much you add really.
@@DavidHeathHomebrew Ok that's great thanks for your thoughts.
Hi David,
I plan to brew this shortly, and only have the facilities to keg and serve this one on co2. I understand these are normally served with nitro. Will it work at all with co2? Perhaps with a slightly less creamier head? Any advice gratefully received. Thanks!
Hi, serve away on co2, its the way I serve myself 🍻🍻🍻
Thank You for your time, from Phoenix Arizona ;
🍻🍻😎
Loving the videos David. Laughing at the "minus my hairy arm" text that appeared during the clip. Im ploughing through your clips during being on furlough and feel like im picking up hints and tips with each one i watch. Im going to join facebook just to get access to your group as i feel this will be great for me.
Keep up the good work. Very helpful to a newbie like me
Great to hear Mark. Yes I do my best to add in as many hints and tips as I can to these, along with a little humour :)
I think you hit a perfect level of detail for this.. Great recipe!
🍻🍻🍻Much appreciated 🍻🍻🍻
I am wondering if Kveik yeast can be used. I have a temp controlled kegerator but it is being used at this time I will have to ferment this at a higher temp. I have both kveik ale and lutra on hand.
Sure, a kveik with an ale profile is ideal like Voss, for example.
Thanks David, great tips. Love the format.
Thank you Barry, much appreciated.
I recently returned home from Ireland and so I was eager to try this recipe as the Stout was very palatable to say the least! Mangrove Jacks recommended the Empire Ale yeast for a Stout rather than the Liberty Bell and I had a packet so I used it. I haven't used the yeast before so I'm wondering if the results will be different? Thanks for the inspiration once more David!
Hi, yes that will work just fine, I simply find Liberty bell to be better is all 🍻🍻🍻
I have been brewing for 4 years with a grainfather and this level of detail is spot on! thank you, this will be my next brew. If it were bottled how much priming sugar would you use? Is it suitable for a cornikeg?
Great to hear Alex. I suggest using this free tool with priming sugar calculations. This way you can dial in for your own taste:- www.brewersfriend.com/beer-priming-calculator/
This is a very helpful video. Thank-you. If I wanted to go off-piste a little and add a little smoked malt, what % would i be looking at 1-2%? 🍻
Hi Steven, great to hear. Yes 1-2%
Is it necessary to filter out the grains (lauter and sparge?) before the boil? If so, why? You didn't appear to filter out the hops.
Grain on mass will inpact the taste on it tends to float and cause blocks. Hops will not 🍻🍻🍻
Even if you’d make a 1h video it would feel like 5minutes... they are so interesting and engaging. Thanks.
Thank you much for the kind words, much appreciated :)
Great video will try this for sure also joined Facebook group what a wealth of knowledge thank you so much
Great to hear, thank you :)
love the new format, very interesting and informative.
Thank you, thats great to hear :)
I'm getting more adventurous now and made this today and it's currently fermenting in my new (another first) GF conical fermenter and modified freezer\chiller.
Great, I hope you enjoy it Paul :) Let me know what you think later :)
@@DavidHeathHomebrew Hi Will be tasting in a couple of weeks so fingers crossed. The freezer with the bucket of glycol\water mix seems to be working fine and the additional free space in the freezer has been used for storing grain etc so a dual purpose item which i like. The main reason for the stout is my wife likes the traditional Scottish Youngers Sweetheart Stout so i'm very keen to make something similar (or obvious reasons haha) but its only 2%. Do you have any advice on making such low alcohol sweet stout? Many thanks again for all your help and please keep the excellent videos coming :)
Very soon I have a video showing various low abv techniques put together. I think this will help you. Though my recipe is for a 0.9% IPA.
@@DavidHeathHomebrew Excellent I will look forward to that and keep my usual notes. I'm constantly surprised at just how this hobby seems to just grow and grow; a bit like my equipment shed haha
Haha, very true :)
I very much indeed like you informative brewtubing videos. I listen to all of them as a podcast while at work!
Great, glad to hear that you are enjoying them :)
Great video! I will be trying this out and experimenting with it after the first go. This is one of my favorite styles and I'm finally committed to perfecting my own version. Thank you!
PS - I chose to purchase the TILT 2 hydrometer based on your review. Can't wait to get it in and try it out. Thanks for that as well.
Thank you Stephen, great to hear :)
Hello David, thank you for another excellent video! In comparison with the well known Guinness, which were the main differences to the final result of your recipe?
Another question: if your fermentation would be under pressure, what you suggest to be the best pressure for this type of beer?
Thank you!
Hi Pedro, Glad you enjoyed it.
Guinness has its main popularity outside of the UK, as to us its rather lacking in flavour these days. This Irish stout provides more flavour and drinkability, in keeping with the true Irish taste. You can use 10-12 PSI of pressure but bring this in after day 4 to keep ester flavour and aroma within the end beer.
Cheers 🍻🍻🍻
I would love to see one on the Kolsch style. Great video as always David. keep up the good work. Cheers
Thank you. Kolsch is on my list :)
Liked the video. Could you make a video on how to setup a keg to replicate the nice creamy head on nitro from first to last pint please, without having to wait weeks for the N to have any appreciable effect?
Thank. Request noted 🍻🍻
@@DavidHeathHomebrew Great, really looking forward to it. 🍻🍻🍻
🍻🍻🍻
Thanks for the video👍🏻. New to brewing and wandering what water profile I need to enter to try match in Brewfather app. First time using the app. Thanks
Glad you found it useful. You can use the Dublin profile for water. There is also a style profile for dry Irish stout also. I hope this helps. I also have a Brewfather guide here:- ruclips.net/video/5U0Hama2NwM/видео.html
Hi David, I have brewed this beer using your recipe but I am concerned that I may have a stuck ferment. I have used Liberty Bell M36 and started with an OG of 1046. In the fermenter it has now been at 1014 for at least 4 days and I was expecting 1010. I am concerned because I had one of my regular brews which stopped at 1016 and I bottled it, when opened it resembled Mount Versuvious! Should I pitch some more yeast?
I suggest giving the fermenter a gentle shaking side to side front to back for some minutes. This will rouse the yeast. If you can raising the temps to 23C will also help.
@@DavidHeathHomebrew Thank you David I will give it a try
Cheers 🍻🍻🍻
Hi David, was wondering if you think either Voss or Lutra Kveik would work well with this recipe. Thanks!
Voss at high temps would be best in my opinion.
Perfect, I’ll go with that, thanks!
🍻🍻🍻
Thank you for the video. Would it be possible to use de-husked roasted Barley? Or would it change the character in a wrong way?
Hi Christina, glad you enjoyed the video. Yes, no problem there, it will make the result softer which can be a nice effect for sure within this style.
My batch of this recipe will be bottled in a few days, but it already tastes really nice. Next time i would like to transfer the beer at the end of fermentation to a secondary vessel with raspberries. The taste and the acidity should work well with this stout, right?
Hi, great to hear. Fruit stouts are a question of taste really. I am a fan personally of Blueberry above all but its all down to the individual.
Excellent video once again! I like that you describe the style in a more generic context and not just plonk down the recipe you're using. That helps the viewer get a better understanding of the style and inspiration as to what to experiment with and to what degree.
I've been wanting to brew an Irish Stout for a while. As I wrote before I brewed your Christmas Stout already which had a wonderful deep coffee flavor. Unfortunately I then half ruined it by adding too much of the flavorings. It became too sweet and the rum flavor was too strong. It's still perfectly drinkable but not nearly as good as it was before I added the flavors.
So I was considering brewing it again and not add the flavorings but now you bring me this so I think I'll go with this one instead, at least for now. I'll save the Christmas Stout recipe for next Christmas.
Thank you, yes I really want to help people when it comes to recipe writing, its where the real fun is for sure. The other stout would probably be best blended with something drier :)
Hi David, what PH do you aim for when using Voss kveik?
Hi David, it depends on the style really but if its an ale then usually 5.2. More if its darker.
Great video David and very timely for me. I have just brewed a stout which is my own recipe and is very experimental due to the types of hops I have used. I also intend adding other ingredients at 14 days in.
I know it could be a failure but if you don’t try you don’t succeed.
.
Great video as always. I’m a first time home brewer trying to learn as much as possible before my first brew day. I’m having trouble finding information on how to force carbonate my Guinness clone stout into my keg with my beer gas set up ? Any suggestions how to get this done properly if I don’t have a CO2 tank or system ? I’ve been serving Guinness on my nitro tap and keg prior to wanting to try home brewing
Sorry for the late reply Bob, for some reason I missed your comment. I get round this by using the "Stout spout" which suits Nukatap and the older generation of these faucets Intertap. It is not 100% the same but it is plenty good enough I feel.
@@DavidHeathHomebrew Thank you for getting back to me. I just bought a CO tank set up so now I have both. I already have a stout spout for pouring because I buy Guinness kegs normally but now want to brew it. I might not have asked properly but I’m trying to figure out how to force carbonate when I keg the stout that I’ve made ? I’ve gotten split answers with some saying to use the CO tank to carbonate then switch to the beer gas for dispensing and some saying put it on beer gas but wait about 5 days. I was hoping for some clearer instructions if you have any ? Thank you !
What would you change in the grain bill if you would like to have a clone of O'Hara Leann Follain? Looking forward for your answer. :)
Sorry but I seldom make clones, this one I have never made. I guess there will be info for it online though if you google it. Sorry I cannot help on this.
Love it, love the fullness of information, length was no issue at all, didn't even notice, was too interested in what was being said.
I do have one question though, for anyone with the knowledge really,
Is the Grainfather kit worth it, I mean over making your own kit with steel pots and coolers.
Cheers
Thank you, much appreciated. My guides are really best suited to those that want all the information rather than just a quick brush through. In terms of the GF these days it is not as easy to say with much cheaper systems out there that have improved a lot. I have a buyers guide for 2019 that comes in 3 parts that looks at the budget, middle and premium markets. I think this would be a great place to start in considering your options. Here is a link:- ruclips.net/p/PLeY07JqsrXM8qdQcqQnMGB2T5h9PLpt_Z
Thanks for sharing this recipe!
One question tho: I brewed this beer on saturday and the SG has been consistent for more than 12 hours already at 65% apparent attenuation. Should I start to ramp up the temperature or should I wait the full 7 days?
I would give the fermenter a gentle rocking and start temp ramp up
Hi David, great video! I'd like to brew this recipe but I'm a little confused by how much water to start with. As I understand it, 20L is the finished batch volume for fermenting, but what would be the starting water volume pre-mash?? Maybe I have it wrong and 20L is the starting volume?
Thanks!
Hi James. I use Brewfather for all my calculations, which includes water. I suggest using 19.45L for your mash water and 6.38L of sparge water. I have put up a link to this recipe on Brewfather now also which can be found here:- share.brewfather.app/k01rePyrgsu60b
@@DavidHeathHomebrew Informative as ever. Thank you so much David!
No problem James, enjoy :)
Recently brewed this and was a bit disapointed in the taste just after kegging it, the taste have now improved considerable after only three days. How long should I let the beer "Condition" for before its ready to serve?
Just to add some context, the London Pride Clone of yours was fantastic straight out of the fermenter, lovely beer by the way!
The vast majority of beers will not taste great the day you keg them. A beer like this will taste its best usually after 3-4 weeks but should be good enough to drink after 1-2 weeks. The trick with stouts is not to drink them too cold, that will hide the flavours. I pour mine from the keg and wait 5-10 mins before drinking it. Hope this helps :)
I love your videos! I was wondering if there is a book to buy on the recipe guidelines?
Thank you! No book, just videos. The recipes are within the videos “description” area. Also shared on Brewfather.
@@DavidHeathHomebrew thanks for the quick reply. I was wondering where you get your information for the percentages of malts and adjuncts that are suitable for each style. I’ll be taking notes on all of your videos but sooner or later I might run into a style that you haven’t covered.
Simply from experience and analysis. I have written and collected a lot of recipes over the years.
@@DavidHeathHomebrew thanks (again)! I have a lot of study ahead of me!
🍻🍻🍻
Hello David. The other day i tasted an irish red ale from a local craft beer factory and i disliked, was extremly toasted, even my others ftiends didnt like it.
For that i was thinking about to just use 0.5% of roasted barley to tray your recipe, consider it a good idea or do you think that the local brewer factory did a bad recipe? Because i have tasted diferent craft beers from them and no one has liked me
Hi Andrei, I agree totally and this creates an inbalance in the beer. It is a common newbie mistake for those not familiar with the style and these days that includes breweries too. My recipe has been balanced with this is mind already and I am confident that you will agree if you brew it as is.
I too experienced the same thing, a hairy arm during boil...
Haha, its the secret ingredient :)
Hi David, what would you substitute for Crystal Wheat? I can't seem to find it anywhere!
You could add regular wheat and crystal to the same ebc and fermentable yield.
@@DavidHeathHomebrew Great, thanks mate :)
:)
Hi David, am I missing something as I bought a false bottom last week but if I whirlpool it just lifts off the bottom and hits the paddle? Thanks in advance, Paul :)
Hi Paul, check this out:- ruclips.net/video/tZ7GDsutAsc/видео.html
Though since then I've stopped whirlpooling when I have a false bottom.
Is there something I'm missing or just doing it wrong? Cheer, Paul :)
If you follow my guide you should be fine, though I would skip the wp seeing as you have a false bottom. Just give the hops a manual stir.
Awwwwww I thought it was perhaps me as I couldn't see how I could WP with the false bottom. Thanks again for everything :)
Hey Dave great video. I was wondering if you have tried fermenting this under pressure? If so what psi would you recommend.
I usually do not because I want the fruity esters from the yeast. You can wait 3-4 days and add 10-12 PSI though and still have the esters :)
@@DavidHeathHomebrew ok thanks Dave
:)
@@DavidHeathHomebrew Hey Dave I just brewed and tried this beer. It is very a very good stout. In a side by side test to an Irish stout it held it's own!!! Thanks for sharing!!!
Great to hear Marvin, I put a lot of testing into this one :)
Hi David. I'd like to see a video (if not already made) on how to control OG better. I succeed in getting bright beers ok, if not a bit high on OG, but fail all the time with stouts and porters. A week ago I set up to brew the Namorada Bela Stout-Imperial stout from John Palmers book "How to Brew" page 412, where OG supposed to reach 1.090. I only made 1.065. I followed the instructions to the point but no luck and it´s not the first time. Actually, I have undershoot OG every time with dark ales. I don't want to disclose the full receipt here, but you can find my full settings on Grainfather Recipe tool searching Redos high, easy to find. Where did I go wrong?
Hey, check this out :) Beer Brewing Technique: Hit your gravity with every brew EASY GUIDE HD 4K ruclips.net/video/dNfYdVxF574/видео.html
@@DavidHeathHomebrew Thank you, but it only partly solves my problem. What do I do if I end up in a lower OG than target (apart from a new brew)? Do I ad sugar, extend boiling time? or other trix? 1.065 -> 1.090 is a big leap.
The best thing is to use this method so that you are always over it. Other than that I think I have covered this somewhere but well let me just explain. The best way is to have some dried malt extract at hand. Then, if you need to you add this in gradually, stiring as you go until you reach gravity. You can also use a beer calc to see exactly how much you need
Do you think a stout gets better with extended conditioning? Not done it myself, what is your average conditioning time and when does the beer start to decline?
Hi Tom. If its a strong stout then totally yes. If not then no need.
@@DavidHeathHomebrew - I was thinking the same, say a 5-6% stout. Difficult to say in my experience.
You could try 2-3 months anything past that is not really going to be an improvement in this case :) Hope this helps :)
Hi David, I've made this a few times with great results, thanks for sharing. However, I'm having trouble finding a good source for setting-up this stout on 30% CO2 / 70% N2. I have a Kegerator with the ability to run two different gases across four beer taps e.g I'm running CO2 on three taps and the Nitrogen mix on the fourth tap, for the Irish Stout. I have bought a stout faucet but am having trouble pouring a decent stout, despite being able to pour great beers on all other taps. Do you have any guidance or tips on setting-up CO2/N2 mix? Carbonation levels? Gas pressures? Any thoughts would help. Thanks again. Brad
Hi Brad, it is a long time since I used one of these but I do remember that it took a while to dial in for a good pour. I had a mix of 25% C02 / 75% N2 running at approx one bar of pressure. It is much easier to half fill a glass first then wait some seconds before continuing. When using N2 the slow pour is the best pour :) Hope this helps.
For the benefit of anyone else struggling with the same problem, here's how I managed to find a fix that works for me.
1. Brew the stout, ferment and transfer to the keg as you usually do. Only put enough CO2 @ 10psi in the keg sufficient to burp the oxygen. Don't carbonate at this stage. Otherwise condition the beer in the keg at a cool temperature (I have mine in a kegerator at ~2c)
2. After a few weeks conditioning, I transfer the keg to my main kegerator to connect to my dedicated stout faucet on 30% N2 / 70% CO2 beer mix. However, before connecting to the 30/70 mix, I connect it to straight CO2 and "force carbonate" at 32psi for 4-5 minutes as shown here: ruclips.net/video/5g07Yj6-Ykw/видео.html
3. Then I can immediately disconnect the straight CO2, connect the 30/70 mix, connect the beer line and start pouring. It pours a nice creamy head. I hope this helps others.
Brad
David, if you want a sweeter stout or a more chocolatey stout, how would you compensate? I like stouts greatly, but I have become enamored with Sam Smith Organic Chocolate stout and I really want to emulate this taste - it is much more than just boosting the chocolate malt or substituting debittered chocolate malt. Many thanks for the video! I always learn interesting facts from your videos. Prost!
Hi, sweetness is often gained by using a high mash temperature (68-70 deg c) and a yeast that has a medium attenuation rate. You can also use crystal malt to push this further. To add even more chocolate you can use either an essense or something like cocoa. Adding this flavour very late in the boil and/or fermentation works well. Hope this helps :)
Thanks again David, fantastic! The new video format is amazing.
Here are some questions.
I'm going to brew tomorrow at St.Patrick day your Irish Stout recipe (more appropriate is impossible!) :-)
1) I have wheat Weyerman 4.5EBC but not crystal wheat 150EBC, and I thought either to toast it a bit in the pan (I do not know if it's nonsense !!) ... or maybe mix some wheat without malting with biscuit malt 50EBC or Crystal T50 130EBC. What is your suggestion and quantities?
2) Nor do I have E.k.Goldings but other English hops. If I understood correctly, can I use other English hops and adjust the quantity based on the number of alpha-acids? ie you recommend E.K. Goldings 9g (5.7% AA) ... I have First Gold (9.2% AA), so I have to add less First Gold ... ie 5g ... is it correct?
Of course it is an example, I have to adjust in software the correct amount.
3) I have thought about adding some lactose to add silkiness. Do you see it appropriate for this recipe? If so, what amount do you recommend?
Thank you very much and happy St.Patrick's day :)
Thanks Fernando :)
1) I would just use what you have, keep it simple.
2) Use the hops you have but calculate for the same IBU for each addition.
3) If you want this effect in the beer then go for it but it moves away from the Dry Irish style :)
@@DavidHeathHomebrew OK, I will follow your recommendations. TY very much indeed
Great informative video. One question. The roasted barley, I have previously read that this must be crushed into a very fine powder for this beer style. How do you do it, powder or crush together with rest of malt? Cheers
Thanks. Ive never done this. In fact I would advise against it.
@@DavidHeathHomebrew Hey David, thanks for your video's, very insightful for a novice like myself! I am in fact going to start my first brew shortly, which will be this Irish Stout. I saw your reply on the powder/crush question, and have a follow up question: do you mean that you advise against turning it into powder, or against crushing them alltogether? And any advise on crushing the fermentables?
Hi, you will need to mill the grain but the objective is not to powder any of it.
David, I was some time ago that I brewed my last beer. Notice your new video format: very very nice! It really adds information I can appreciate a lot. In particular explaining the recipe. Well done! I will get the ingredients for this beer :)
how much carbonation volume would you recommend for this one?
Thank you Joost. Yes I have had this format for the previous 3-4 videos now. Seems popular :) Carbonation is really a personal thing. British styles are usually from 1.5- 2 Co2 volumes.
Great video David.
How long do you keg age a stout like this before putting it on the gas.
Cheers.
Hi, if you use regular yeast then 4 weeks will work just fine :)
@@DavidHeathHomebrew And Voss ? :-)
A week or less :)
Hi David. Would this beer benefit from extended time in 2nd fermentation
No, not really at all. I only do that now for two types:- 1) Beers with fruit additions to promote clean flavour 2) High ABV beers for long term conditioning
@@DavidHeathHomebrew thanks for that.
Thank you wonderful video, how long would you mature this beer for?
.
Awesome video! Would love to see this series covering the most common beer styles. My question would be where do you get your information about the typical grists for the styles?
Thank you. Yes that is my plan now. My background is in commercial brewing and ive also worked as a brewery consultant. So this all comes from decades of research and testing. It was about time someone shared this with the homebrew community I think.
Think i will need to try this when i come visit next :)
Its a nice one :)
@@DavidHeathHomebrew hopefuly all this coivd will carm down so we can still come over in February :)
Hard to say at this point!
Hello David, I just recently discovered your channel. Great content. Thanks for your lessons into this realm. I do have a question though! Would you use RO water then just add calcium and carbonate? Or do you just use your local water and add more cal and carb? Probably a dumb question but thanks for your time. Cheers!
Hi Patrick, many thanks. Plenty of videos to work through :) I feel that if your own water that you have on tap is good enough to drink then it can be changed to suit different beer styles. If not then RO water is an ideal way forward.
@@DavidHeathHomebrew thanks. Yeah that’s true. I usually have too many sulfates and usually use distilled waters. I’m on a different water system now so waiting back on the water test results.
No problem, I hope it goes well quickly
@@DavidHeathHomebrew thank you. Building a brew shed. Gonna be installing a ro system so if I want to and my waters off but I have real soft water here so should be good none the less
Yes, I would like to do the same, sadly it seems impossible in my area. Soft water can be excellent for brewing.
Any suggestions for crystal wheat? i am thinking of just using c40
Yes you can simply use crystal instead, if you cannot obtain crystal wheat.
Hey David. I really enjoy your new format! ...
Regarding the recipe. As there is only a 30 minutes boil, do I have to worry about DMS?
Cheers
Many thanks :) DMS from malt is really a thing of the past with modern malting techniques. The only time to have concern is with low modified malt from small malsters who use older techniques.
Most useful background in there!
Haha glad you enjoyed it Peter :)
Hi David Heath not sure if I have ever seen you explain your fermentation process. For example with this beer you ferment at 18C for 7-10 then raise to 21C. Whereas I see other folks ferment at 18C for 14 days and then go straight to bottle or keg. Can you briefly explain to me a novice the reasoning on your method over another’s. Please and thanks! Great videos BTW. Love getting the notification when you release.
Hi Brett, The reasons you should do this is because it will have 2 effects. Firstly it will protect against DMS that can come up during fermentation. These days DMS is far more likely here than at any other part of the brewing process. Secondly by doing this you will ensure that your yeast does its job fully in terms of eating the sugar that it can. Otherwise known as full attenuation. Hope this helps. Also be sure to check out my fermentation guide:- ruclips.net/video/3oGbaN8j7Gg/видео.html
David Heath thanks for the Reply! Learning a little more each day 😀
@@EngineeringDisaster No problem and sorry again for the delay :)
Love your videos - very entertaining and informative. My only disappointment is that we don't get to see the finished products. Any chance you could add some video reviews/tasting thoughts on some of your past brews or, even better (and I know this would make the video production much longer) start adding these to future videos? They're still great videos, would just like to see the end product.
Thanks Marc. Yes I am planning something soon. I moved to a totally new area and have been getting to know the beer guys here :)
Excellent video as usual mate
Many thanks Mel, much appreciated :)
Ah, stuck sparge! I’m blaming the flaked barley. My grain was milled as usual. Probably needed to consider the quantity of FB and take precautions. Next time!
Ouch, it can happen.
Are there any suitable kveik yeasts for a stout David?
I favour Voss personally for Stout.
@@DavidHeathHomebrew I suspected so! Is it a good idea to ferment cooler than 35 degrees C to limit the orange flavor?
I never detect it personally, even at 42C
I took a look at your recipe on Brewfather. You have the carbonation set at 2.4 CO2-vol. Is that normal for this style?
Hi, Actually this is the default value. Stouts are usually in the range of 1.2 to 2 but subject to taste really. I hope this helps.
Wow! Amazing content David great job thank you...
🍻🍻🍻Much appreciated 🍻🍻🍻
Ive brewed this style twice but have had problems where the mash gets stuck when draining off the wort and sparging. I use a «beer brew 30» which has a removable «bucket» which has holes in the bottom. It took about 60 mins to sparge and i had to continuously move the grain bed with a spoon. Any tips on how to prevent this? Anyone experienced the same problem? Beer tasted great though, by favourute brew so far
I have just watched your stuck mash IPA video, answered it nicely, i guess the reason is the grain was too finely milled :)
Yes, that is exactly it :) I would suggest using rice hulls to combat this.
A great video thanks and thanks for the contact number for cork Irish base malt
With regards to using flaked barley I tend to use flaked oats and just a little flaked barley my is an oatmeal stout and I serve it on nitro your video was very informative cheers
Ps I sold my grain father I like to brew 10 gallon batches
Many thanks Jack :)