What the world needs now is another beer blog.
Used T-58, 2/3 c table sugar and 1/3 c table sugar in 16 oz or water. The beer tasted a little bitter than I’d hoped.
Here are the results of your calculations with your gravity readings corrected for temperature:
| Temp Corrected | Scale | UnCorrected | |
| Original: | 1.042 | Specific Gravity | 1.042 |
| Final: | 1.01 | Specific Gravity | 1.01 |
| Alcohol By Weight: | 3.4 % | ||
| Alcohol By Volume: | 4.3 % |
Arguably Ireland’s most famous export, dry stout has a loyal following all over the world. This recipe has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you’ll understand why.
Dry Irish Stout
Extract kit from Northern Homebrewer
Target OG: 1.042
Malt 1: 6 lbs. Gold Malt LME (60 mins)
Grain 1: 1 lb English Roasted Barley
Hop 1: 2 oz Cluster (60 min)
Yeast: WY 1084 (62° -72°)
Adjunct 1: Irish Moss (15 mins)
Boiling Schedule:
Bring 2.5 gallons of water to a boil. Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix LME until dissolved @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes. Added Irish Moss with 15 minutes left in the boil.
Notes:
Pitched at 70°. Basement temp was 61° and carboy temp was sitting around 66-68° for the first day, 66° the second day and the third day I brought upstairs with a blanket wrapped around it, which held at 64°. Very active fermentation for the first two days. Needed to pull the airlock and swap it out with a blowoff tube, which filled my flask about 1/5th with blowoff. I’ll leave in the primary for about 3 weeks and then begin taking daily hydrometer readings. When hydrometer readings are stable, I’ll bottle. OG read 1.042, so with my hydrometer that should be around 1.041-1.042.
Left it in the primary for 6-7 weeks. My gravities turned out perfect. I tasted my beer and there high bitterness/medicinal taste with some phenols. Heavy molasses taste to it. Great look/head. Very little beer aroma. The more it oxidizes, the worse it tastes.
I pitched the right amount of yeast and was super clean.
Only thoughts I have are:
1. I clean my bottles by leaving in One Step for a few minutes, scrub with a bottle brush, drop in an Iodophor bath for a few minutes then put back in the case for bottling. I don’t wait until their dry and I also don’t rinse from the Iodophor.
2. Left it in the primary for 6 weeks and the proteins in the slurry started making off flavors. However, 6 weeks in the primary isn’t too bad for a 1.067 beer.
Really disappointed. Only had a couple bottles and will be a pity. I don’t want to drink this stuff and most likely will dump it unless aging will help.
Not much to say except I’m waiting for a stout. Haven’t brewed one for a year and its a good time of the year for one.
Used the T-58 for bottling yeast with 5 oz of corn sugar in 16 oz of water for carbing.