Muntons Export Stout (kit) - 5

owner: Michael Erwin | started: 03/06/2008 | last updated: 06/03/2008
status: Finished

4# can Muntons Connoisseurs Export Stout
1.4# amber DME
2nd Gen WLP004 Irish ale yeast

3/6/2008 - Using a Muntons Connoisseurs can, Export Stout. Instructions are for 6 gallons, reducing it to 5 gallons with same OG by reducing DME to 1# 6oz. No additional hops or grains.

One interesting learning: Never lick hopped malt syrup from your fingers!!!

OG: 1.041.
FG: 1.019
App Atten: 54% !!!!!
2.8% ABV

Notes on the yeast: this yeast was harvested from the Irish Red Ale one week ago. I filled two sanitized 12oz bottle up to the shoulder and put s-locks on top, stored in the garage. I brought both in the house, let one warm up, then just pitched it directly into the wort. The other bottle I capped and put in the fridge. I need to "burp" it weekly.

3/7/2008 - First time using the plastic fermenter I bought last week. This morning, things seem to popping along nicely. I don't like that I can't watch the progress.

3/11/2008 - Stalled at SG:1.019. Temp down to 62F. Moved to upstairs closet for more warmth. Sample has good flavor. I'm thinking it's the temp & not a yeast problem, but I didn't harvest the slurry anyway.

3/26/2008 - Okay, no dice. It's only gone down 1 point to 1.018. I'm not happy. I'm going to bottle it and see what happens. Also, I'm upping the DME slightly during bottling, trying to get some extra carbonation. If the yeast is dead, then I have five gallons of flat & heavy bottled beer. Great. :(

4/3/2008 - First bottle last night. It's only a week old, so it's still green. Flavor is good, color is dead on, Mouthfeel is slightly fuller than it should be. Bitterness is not as high as I anticipated, but there is a tiny little bite at the end. Definitely full-bodied and sweet, which I attribute to the yeast quitting early, but it's not overly sweet. Carbonation is great, with a thick, dark head and good retention.

Looking back over the notes, I think the problem was in handling the yeast. I had it in the garage during a cold spell, but still the garage was probably above 40F, whereas the fridge would've been a better option. And, I'm coming to believe, a starter is a MUST with harvested yeast. I utilized the 2nd bottle of yeast (the one I put in the fridge after a week in the garage) in another batch three weeks later, using a starter, and it had 71% attenuation.

4/16/2008 - Not a very good beer at this point. Drinkable, but not much more. I have one friend that really likes it.

6/3/2008 - Done. Weeks ago.