Comments on: Pimp my stout

By: brendan

brendan — Mon, 07 Apr 2008 14:46:50 +0000

You can always back-sweeten with lactose if you find it has become too dry.

By: Boak

Boak — Mon, 31 Mar 2008 22:42:31 +0000

Of course, this is assuming the damn thing ever stops fermenting. It’s taken three weeks to get from 1057 down to 1028 (supposed to be around 1016).

It’s really nice at the moment but I’m quite worried that if the sugar does go down (as it should) it might get too dry and bitter.

By: brendan

brendan — Fri, 28 Mar 2008 15:26:41 +0000

Being a fan of Gran Marnier and coffee, I think some cold press coffee would be a good addition. Another one I’ve heard before is mint.

By: Kieran Haslett-Moore

Kieran Haslett-Moore — Wed, 26 Mar 2008 23:12:50 +0000

I wouldn’t add any more spice, I think you would run the risk of muddying the flavours.

By: Boak

Boak — Wed, 26 Mar 2008 22:02:37 +0000

Or just add pepper?

I’m told salt is good for enhancing chocolate flavours (we added the touch of vanilla for that as well)

BTW, are the other posts on this blog coming out in bold?

By: Tandleman

Tandleman — Wed, 26 Mar 2008 20:31:49 +0000

I worry slightly about the vanilla which can overpower beer even in small quantities, but it sounds good to me as it is. Maybe a dry hopping with something like Tettnang to give it a peppery lift?

I can arrange Central London (-;