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Author Topic: Stout  (Read 14041 times)

Offline Richard

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Re: Stout
« Reply #30 on: May 27, 2011, 12:35:28 PM »
Quote from: "Dave Savoie"
all I have left is medicinal Raspberry beer Ewwwww



ahahahahaha... yeah. That wasn't a good one :P
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Offline Gil Breau

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Re: Stout
« Reply #31 on: May 27, 2011, 01:39:57 PM »
Rackinig to secondary my third batch of stout tonight.

Adding in 1/4 cup dark cocoa, 1 vanilla bean, and a minute amount of coffee to enhance the flavor, probably about 2-3 cups of brewed coffee. Aim is to make an overly chocolate stout, with tones of coffee to simulate chocolate covered espresso beans.
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Offline Kyle

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Re: Stout
« Reply #32 on: May 27, 2011, 01:50:18 PM »
Gil, that sounds great, My next stout will be something like that, and I'm going to experiment with mint instead of vanilla.

My mint plant is growing like there is no tomorrow.

Mint Chocolate Stout... drool.
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Offline Richard

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Re: Stout
« Reply #33 on: May 27, 2011, 02:10:51 PM »
Stout has to be the best beer for going "foodie" with; you just can't get away with the same richness of palate with pretty much any other style. If I had to pick just one beer style... well it'd be IPA, but still, Stout would be second :P
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Offline Gil Breau

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Re: Stout
« Reply #34 on: May 27, 2011, 02:47:15 PM »
Quote from: "Kyle"
Gil, that sounds great, My next stout will be something like that, and I'm going to experiment with mint instead of vanilla.

My mint plant is growing like there is no tomorrow.

Mint Chocolate Stout... drool.



Now I'm jealous I didn't think of this...god I love mint

Add some perle or No.Brewer to it, they apparently have mint tones to them too :P
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Offline Kyle

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Re: Stout
« Reply #35 on: May 27, 2011, 09:46:00 PM »
Well, I'd say any full flavoured beer can be given foodie attention. The IIPA I brewed and February and which I am currently drinking has an immense amount of stuff in it, and it is fantastic.

Beer = Art
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Offline Richard

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Re: Stout
« Reply #36 on: May 27, 2011, 10:22:34 PM »
I dunno what you mean specifically by "foodie attention", but I was referring to the variety of non-reinhotsgebot ingredients that are at home in a beer (discounting sugars). Coffee, cocoa, nutmeg, cinnamon, (in fact, most spices), etc... I've heard stout referred to as a meal in a glass on more than one occasion (and with people intending either positive or negative connotations by it), that's what I'm getting at - it's the closest beer gets to food, to me.

I like my stout chewy and my IPA clean -- hell it's all down to preference, really.

And to continue the ongoing argument on that front: Beer = art, and science :P
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Offline Kyle

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Re: Stout
« Reply #37 on: May 28, 2011, 12:09:51 AM »
well, yes, the science part is assumed.
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Offline Kyle

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Re: Stout
« Reply #38 on: September 08, 2011, 10:42:25 AM »
making this one yet again today. Really looking forward to being able to brew more than 5g at once in the future.
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Offline Kyle

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Re: Stout
« Reply #39 on: November 22, 2011, 01:31:13 PM »
And making this one again on Friday. No spunding valve, as I don't want to change the outcome at all.
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Offline Dean

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Re: Stout
« Reply #40 on: November 22, 2011, 06:58:47 PM »
me too!

LOL

Offline Richard

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Re: Stout
« Reply #41 on: June 14, 2012, 02:18:42 PM »
wiki.
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Offline brew

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Re: Stout
« Reply #42 on: June 15, 2012, 09:15:27 AM »
wiki
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Offline Kyle

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Re: Stout
« Reply #43 on: November 28, 2012, 05:18:40 PM »
Aaaaand.... brewing another 10gals of this tomorrow!
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Offline Kyle

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Re: Stout
« Reply #44 on: February 22, 2013, 09:56:18 AM »
+ 10 more gallons!
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