Guinness have done an excellent marketing job making the world believe Stout is all centred around them, but in truth the style was well established and very popular in England (and around the world through export) long before Guinness got in on the act.
Cool, quick video. Get some 70/30 Nitro gas and a nitro tap. I have my Irish stout recipe 'infused' with coconut in one corni keg and my Guinness clone in two others in the keezer, both have neeb nitro'ed.
Great video as always. I appreciate the succinct grain to glass videos..kudos to pressure fermenting this beer. Most brewers I know do not do that. Curious, did you pressure ferment because of lack of temperature control?
Thank you! I actually have a temperature controllable setup, but will still pressure ferment just to shake it up on recipes I have brewed before. In this case seeing if it made any noticeable difference in the head retention or quality. I don’t know if it did, but I’m enjoying this version!
Big stout fan, but almost total brew noob question. Living in metric land, I'm wondering if you perhaps mean 7,5g Irish moss, instead of 0,75g? Under a gram just feels a bit low.
0.75 grams is what I added! Not sure if it’s all too accurate since I don’t add it a ton, I think I found that amount from a 5 gallon recipe I brewed a while ago. Do you have more luck with larger amounts? I feel like 7.5 grams would be a ton!
@@5minutebreweryHi Austin. I haven't tried it yet, but a natural ingredient is really appealing to me. The reason I wondered is that over here 5g seems to be the recommended amount for a regular batch. And I wondered if your amount was important to a stout. I still made a batch without it though. The wurt smelled and tasted amazing! I can't wait! 🍻
I've never seen 'black' barley in homebrew before. Is that just another name for roasted barley (which is what you would typically see in an Irish stout) or something different?
“Black” or “Roasted” Barley is a highly roasted barley that contributes color and more of the dry and coffee notes to a stout, rather than the chocolate and almost charcoal flavors out of black and black patent malts!
![How to Brew IRISH STOUT [Guinness] 🍀](http://i.ytimg.com/vi/EdmTfoFz6g4/mqdefault.jpg)
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One of the best channels about homebrew. Concise, direct and with quality information. Keep it up, man. Greetings from Brazil.
I'm really enjoying this one. It's probably going to be one of my regular recipes. 👍🍻
Awesome to hear! It was a popular one on tap for me as well 🍻
Another great video! Keep it up!
Of course, cheers! 🍻
Tis' the season for a delicious dry irish stout. Great video and great looking beer my friend.
Really enjoyed your video
That slow mo wort pour tho...
My favorite shot of the video for sure 🍻
Recently I started brewing lower ABV beers and have to say, I enjoy them much MORE than before hahaha
Absolutely, a good table beer or lower ABV beer is refreshing and pretty much healthy, right? 🍻
Guinness have done an excellent marketing job making the world believe Stout is all centred around them, but in truth the style was well established and very popular in England (and around the world through export) long before Guinness got in on the act.
How much does the entire setup cost to start making Black Beers?
Looks great!!!! Beers like that make me wish I had a nitro set up!
I always covet nitro setups, but don’t want to bother with the extra tank.. maybe I can talk the gas company into running a line to my house 🍻
Cool, quick video. Get some 70/30 Nitro gas and a nitro tap. I have my Irish stout recipe 'infused' with coconut in one corni keg and my Guinness clone in two others in the keezer, both have neeb nitro'ed.
Looks excellent, have you stopped sparging in favour of just recirculation?
I have! Getting pretty much the same efficiency as my pump setup, and less to clean 🍻
Great video as always. I appreciate the succinct grain to glass videos..kudos to pressure fermenting this beer. Most brewers I know do not do that. Curious, did you pressure ferment because of lack of temperature control?
Thank you! I actually have a temperature controllable setup, but will still pressure ferment just to shake it up on recipes I have brewed before.
In this case seeing if it made any noticeable difference in the head retention or quality. I don’t know if it did, but I’m enjoying this version!
Big stout fan, but almost total brew noob question. Living in metric land, I'm wondering if you perhaps mean 7,5g Irish moss, instead of 0,75g? Under a gram just feels a bit low.
0.75 grams is what I added! Not sure if it’s all too accurate since I don’t add it a ton, I think I found that amount from a 5 gallon recipe I brewed a while ago. Do you have more luck with larger amounts? I feel like 7.5 grams would be a ton!
@@5minutebreweryHi Austin. I haven't tried it yet, but a natural ingredient is really appealing to me. The reason I wondered is that over here 5g seems to be the recommended amount for a regular batch. And I wondered if your amount was important to a stout. I still made a batch without it though. The wurt smelled and tasted amazing! I can't wait! 🍻
I've never seen 'black' barley in homebrew before. Is that just another name for roasted barley (which is what you would typically see in an Irish stout) or something different?
“Black” or “Roasted” Barley is a highly roasted barley that contributes color and more of the dry and coffee notes to a stout, rather than the chocolate and almost charcoal flavors out of black and black patent malts!
@@5minutebrewery Ok, so it's just roasted barley. Never seen it called that before. Thanks for the reply.
How many days did this one take you from brew day to 1st pour?
First pour was 14 days after brew day! Although I did I let it condition another extra week or two before the pours and tasting you see in this video
I can handle one maybe two Dry Irish Stouts. The Guinness Draught I like better.
As always, well done.
Thank you!
It’s certainly a full mouth of flavors 🍻