Brewing an IRISH Stout is EASIER than You Think | Grain to Glass | Classic Styles

So you may want to keep the hop bitterness a bit higher if you put it on nitro since perceived bitterness is diminished on that gas. 🍻

Do you remember how old your smack pack was at the time? It is my understanding that liquid yeast packs/vials lose their viability rather quickly.

Pretty smooth beer that stout i did try it one's... I don't need a different regulator for nitro do i?

Why not repitch another pack if it's not working? My thinking is it's worth saving all that beer for a few extra bucks. I was thinking about doing that on my next troublesome beer. Cheers!

Well done, issues aside, it looks great! A lot of us going to be drinking a bit more than usual this St patty's I think!

Great video as always. Have you tried using oats to kinda cheat the creamy mouthfeel? I know it's not to style but could be an interesting hack. Also maybe trying a different yeast that produces more glycerol, I think Wyeast 1469 might help in that category (if you're not already using that for the bitter).

watching this while I'm force carbing two IPA and building recipes for a Dry Irish Stout and Irish Red Ale. Best way to pass the time. Cheers, Christopher

An Irish Stout with a little sweetness on the finish sounds outstanding. Not a bad problem to have. Cheers.

You have the intertap system, pickup the stout nozzle for $12 USD. A 20cu/ft nitro tank is about $75 filled, and a nitro reg is about $75 Least that is what it cost me. It is amazing to have! I actually slowed down brewing just to upgrade the equipment putting money I'd spend on kits to the gear.

Awesome video like always man👍🏻
Just picked up a Fermzilla, can’t wait to use it!! No oxygen exposure and no oxygen exposure from fermenter to keg. 👍🏻👍🏻

Sweetness, flavor, and mouthfeel in a stout (in most beers, really) all improve as the product warms to around 50ºF. "Ice cold" is definitely for the BMC crowd! Nice looking beer. I've got a malted oat stout at 3.7% ABV to toast with you <clink>.

Colder Keezer? That could be the reason for your over carbed beer. CO2 dissolves better the colder it is. Longer lines will help keep the more carbed beers from foaming too much btw.

Love your setup, really great job on the beer

Hi I came over here from bumpy road brewery he had mentioned you...Man this was a great little show you have here! :) I like this a lot! I’m a home Brewer myself, so it’s real fun to watch this stuff ...thank you so much for sharing! cheers 🍻

Have you tried or had any luck adding peanut butter flavor to anything you have brewed? I am new to home brew and would like to do a chocolate peanut butter milk stout. I have the milk and chocolate portion figured out "I think" lol. This will hopefully be a thick dessert beer around 5% ABV, all grain "- the lactose", 3 gallon batch. I like the show keep up the good work and thank you.

This would have been a great one to have on my St. Patrick's day malty Monday.
Nice job
Cheers Steve

Nice video. I decided to make this exact recipe for me second brew! Just one question: for those of us who are kegging at all (yet), would you add less sugar to the beer when you bottle? Or none at all?

This is a stupid question, I know, but if I was bottling instead of keging, would I need to wait longer before drinking?

Hey mate, many thanks for sharing all these videos with us. I was wondering whether you could be kind enough as to answer to a question I have. My heating element is 2,600kW strong and ideally I'd like to have a bit more power in my boil. I noticed that you have a portable immersion heating element you are using for your boil. I tried to find something similar in the UK but no luck. Can I ask where did you buy this from? Thanks in advance

Came back to watch this again. Brewing one of these as soon as the ingredients arrive. Cheers!

Planning out when to brew my Irish stout right now haha, cheers 🍻

Dem Salmon Patties Doe

Thanks for your Vidio. Please get yourself a Cornelius keg or similar, some nitro gas (70/30) and a stout tap and you will experience a completely different outcome

How many volumes of co2 do you recommend?

I think you made it it a thousand times harder

Great video man. I looked it because I'm planing my Next Next beer which will be a stout (sweet, oatmeal, not dry). Anyway, what do you think about any form of wheat among the griest for this style?

If you're getting too much foaming, wouldn't that mean your lines are a) too short, b) too large an ID, or c) both? I'd think you could just turn down the psi for serving and avoid foaming, but of course that would slow down your pour.

Just a tip if you still don’t have nitro a year later - I recently learned you can pour at 4-8psi through a stout faucet on C02 and get a similar creamy effect. Still feels fuller than typical nitro but a good substitute nonetheless

Great video ! This recipe for a stout is next in line. One question, here in the Netherlands I can’t easily find ‘Irish Stout Malt’ but I can find Maris Otter Muntons with an 6 EBC - is that a good replacement ? Cheers!

Hi. Great video. As soon as the current brew is done with lagering, this one is next. Just a short question. The recipe is for 5,5 gallon (20,8 liter) but after the mash you sparge until 8 gallon, 30,5 liter. That does not make sense? how much mashing water do you start and did you end up with 5,5 gallon or more? My kettle is only 30 liters. 8 Gallon wont fit. thanks!
from Amsterdam

At what point do you add the Camden tablet to get rid of chlorine in city water?

Just had a bash at this recipe, although I added a small amount of oats. Its in the fermentor, can't wait.

What is the name or brand of yeast nutrient you use all the time?

Whats a dry yeast equivalent to the liquid yeast you used?

How did the dry Irish stout mature in the keg?

how long does this stout take to condition? can I drink it as soon as it is keg force carbonated?

Should invest in some starsan

Thanks for the video man, really appreciate it, keep the videos coming.

How much water to put to make beer?
I'm a bit confused almost all recipe doesn't list the amount of water needed to be used (?)
Can you explain this? Thank you! 🙏🔥⚡️

I want to make this beer. I don't have Kent Golding. Could I use hallertau?

Thanks for this.

What steps did you take to try to get the FG down during the long fermentation? I image things slowed up significantly after the first few days. Did you increase temp, agitate bucket, pitch more yeast, etc.? Asking for a friend who tried a similar recipe and is in the same boat

IME, the small amount of acid malt is key to getting the Guinness feel.

Micromatics gas blender... 1500 bucks... didn't exactly regret buying it but kinda regret it😅

Must be a very dry beer because there's no water in the recipe!

Hi @TheApartmentBrewer - I think you have a typo in your BrewFather Recipe. The second hop addition is listed as 60 min where I think you intended 10 min

Hops (76.5 g)
48.2 g (33 IBU) — East Kent Goldings (EKG) 5.3% — Boil — 60 min
28.3 g (19 IBU) — East Kent Goldings (EKG) 5.3% — Boil — 60 min (should be 10 min)

Not adding chocolate malt "for the sake of simplicity" but then goes on a about water chemistry. wtf lol?

A pound and a quarter of roasted barley is "a tonne"?!

Thanks for sharing! Great videos! They show how you can make excellent homebrew beer in a reduced space like a flat. Keep on doing it! Greetings from Argentina! Cheers!