Here are the results of your calculations with your gravity readings corrected for temperature:

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.

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.

Used the T-58 for bottling yeast with 5 oz of corn sugar in 16 oz of water for carbing.

Northern Brewer Big Honkin’ Stout extract kit. Here is their description:

We took inspiration from American-style foreign stouts for this recipe, combining high bitterness and gravity and an intense roasted grain character to make a pitch-black ale that can’t be ignored. Strong, dark roast coffee with a shot of hops and background notes of tar, dark fruit, and caramelized sugar in the nose, giving way to a big mouthful of malt, roast grain, and more hops with a lingering bittersweet finish. Recommended: 2-stage fermentation and yeast starter.

Big Honkin’ Stout
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.068

Malt 1: 3.15 lbs. Dark Malt LME (60 min)
Malt 2: 6 lbs. Dark Malt LME (15 min)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 0.5 lbs Simpsons Roast Barley
Grain 2: 0.5 lbs Simpsons Black Malt
Grain 3: 0.25 lbs Weyermann Carafa III
Grain 4: 0.25 Briess Caramel 120

Hop 1: 2 oz Willamette (60 min)
Hop 2: 1 oz Cascade (15 min)
Hop 3: 1 oz Cascade – (1 min)

Yeast: Safale Us-05 Ale Yeast(59°-75°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Bring water back to a boil. Add Hop 1 @ 60 minutes, Hop 2 @ 15 minutes, add Hop 3 @ 11 minutes. Add Irish Moss with 15 minutes left in the boil.

Notes:
I pitch yeast @ about 60°. My fermentation temps are 61-62°. I’m not going to transfer to secondary fermenter on this stout as suggested. I’ll leave in the primary for about 6 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Bottle with 6 oz (3/4 c.) of corn sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.067. I pitched @ 60° and fermented @ 61°. It was suggested to use a yeast starter but I simply pitched the single packet of yeast since I had a pretty close amount of dry yeast for this gravity.

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I also cracked a couple beers that have been aging for a while. My Imperial Stout and Belgian Dubbel turned out great. They’re a little low on the carb but it has only been a couple weeks and it has been cold so they’ll only get better from here on out. So far, the stout has been the best tasting beer I’ve made. Very excited to share.

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My FG was 1.027. My OG was 1.081. I used this site to calculate my ABV and it gave me 7.2%. Ooofta. The color has a slight tint of burgandy, maybe from the malt. The rest looks like motor oil.

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“Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the “War and Peace” of stouts. This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.”

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Imperial Stout
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.086

Malt 1: 6 lbs. Dark Malt LME
Malt 2: 6 lbs. Dark Malt LME

Grain 1: .5 lb Simpsons Roasted Barley
Grain 2: .5 lb Simpsons Black Malt
Grain 3: .5 lb Simpsons Chocolate

Hop 1: 2 oz Galena – alpha 13.0% (60 min)

Yeast: #1728 Scottish Ale Yeast w/ decanted starter using stir plate (55°-70°F)

Boiling Schedule:
Steep grains at 155°F for 30 minutes. Bring to a boil. Sparge grains with 1/2 gallon of boiled water. Remove water from heat and mix LME @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes.

Notes:
Suggested 292 billion cells for a 2 L starter. Transfer to secondary fermenter after about 14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2 months. Bottle with .75 cups of corn sugar. Bottle condition for up to 1 month. My OG was 1.081.

A very busy summer and severe disappointment with my Tripel. Way to sweet and about 90% of the bottles were very flat. I’m not sure if I didn’t clean adequately or if there was something in the secondary that contaminated the beer. I’ve had to pour several bottles down the drain, which kills me. The alcohol level wasn’t lacking at all though. Very strong and a pint was all I cared to drink on a conservative evening.

The Biere de Garde and Chocolate Stouts turned out well and friends/family have enjoyed thoughout the summer. I’ll definitely make the stout again. Now for something new.

I’ll be moving forward this fall with an IPA extract kit from Northern Brewer. I’ve really enjoyed IPAs this summer so I thought one should be in order. I’ll be using a yeast starter. More to come soon.

Update on the stout. I tried one about 3 days ago in a test bottle. Still pretty flat but a really nice burnt coffee taste with a lot of chocolate taste. It was the amount of chocolate that I expected, but I’m sure it would be too much for connoisseurs of chocolate stouts.

Update on my Tripel. I took a hydrometer reading and it was at 1.017. That is down from an OG of 1.089. If it is the same in a couple days I will rack to secondary. I took a taste and it was about 5 oz of heaven. I am really excited to try it. It was strong (about 9.6%abv) and you could taste it AND feel it Maybe I’m a lightweight but I’ll have to be careful with this one.