Yeah that stout is a cracker. It won the Nats that year and it's what I make when I make a dry stout.The homeland stout recipe Brewman put up is a winner.
Very easy drinking on tap and I’m keen to see how it ages in the stubbies.
I substituted the Target UK hops with Challanger due to availability.
Great drink, cheers for the upload Brewman.
Brewed this yesterday. Original gravity reading of 1.060 at 20 degrees, so pretty close to the 1.062 estimated in the recipe, which in part might be due to using 500g (500g packet) of lactose instead of 530g for my scaled up volume. Time will tell in where it ferments out at.I am hoping to get some time this weekend to brew a milk stout to have on tap come winter. This one sounds like a winner: https://www.homebrewtalk.com/forum/threads/left-hand-milk-stout-clone.139820/
Going by that thread, seems like it has turned out pretty good for the past 9 years. Only changes I will make will be to adjust the quantities to get ~22L batch size.
So 2 weeks on from pitching it is done at 1.026. Checked it after 1 week and was already at 1.026. Seemed a bit high so gave a gentle swirl and increased temp to 21oC. Have checked it a couple of times over the past week and hasn't budged, confirmed with 2 hydrometers. Maybe the original gravity was wrong, but can't be by much as beersmith predicted ~1.057 then adding lactose should give ~1.065.Brewed this yesterday. Original gravity reading of 1.060 at 20 degrees, so pretty close to the 1.062 estimated in the recipe, which in part might be due to using 500g (500g packet) of lactose instead of 530g for my scaled up volume. Time will tell in where it ferments out at.
I pitched Wyeast 1056, but with the gravity and volume being borderline for that yeast I also added in Safale S-04. I will report back how it turns out.
Sorry Phoney, A 4 months late reply here.Maybe this deserves its own thread...but.
Has anyone here brewed an oyster stout?
I've looked at a dozen recipes and read a few threads on HBT. There doesn't seem to be a consensus on the best method.
I'm thinking of chucking in a dozen oysters (Sydney rock or Pacific?) into the last 15 minutes of the boil. Undecided on the shells. They'll add calcium, but maybe too much?