St. Patricks Irish Stout

[JDFarrer 0]

I am going try the St. Patricks Irish stout. I have only brewed 2 batches before and neither turned out real great. Is there anything that I should do with this recipe for it to turn out good?

[MattP1981 0]

Just depends on what you like and are looking for. What didn't you like about the other batches you made?

[haerbob3 31]

do not follow MR B's instructions. Follow the BORG's:
1. 3 weeks in the LBK,
2. 2 weeks carbing + 2 weeks conditioning = 4 weeks

so roughly 7 weeks to drinkable.
What was wrong with your first 2 batches??

[RickBeer 6,301]

Also - please don't post the same question on two different parts of the forum. Usually one post will generate an answer in record time.

Thanks!

[jivex5k 1]

Stouts really benefit from a longer conditioning time, especially the super heavy ones.
Let it ferment for 3 weeks if you don't have a hydrometer.
Then leave it in the bottle for at least 2 months, but preferably 4 if you can wait.

My stout was kind of bad (1 month), then ok (2), then pretty good(3), then AMAZING(4)....

If only I had known how good it would get I woulda have bought beer to hold me over.

[asnider 0]

"haerbob3" post=352117 said:

do not follow MR B's instructions. Follow the BORG's:
1. 3 weeks in the LBK,
2. 2 weeks carbing + 2 weeks conditioning = 4 weeks

so roughly 7 weeks to drinkable.
What was wrong with your first 2 batches??

+1

I recently opened my first bottle of the Irish Stout, brewed without modifications except for the fermenting and conditioning time increases, and it was quite good. It'll be better with a few more weeks of conditioning, but overall it was quite good and I don't think this refill actually needs any changes.

It's a bit on the bitter side, though, so if you prefer a maltier stout you may want to add between 0.5 - 1 lbs of amber DME (you could also use dark DME, but I'm told that will probably end up making the roasted malt taste too overpowering).

[Bassman 135]

I did as asnider is suggesting. 1/2 lb. amber dme added to St. Patricks Irish Stout and it came out quite tasty. I also used Safale S-04 English Ale yeast and I think that gave a nice bready character.