Home Brew Supplies question

[Kilted Jeeper]

Did you add protein?

protein rest was not called for. I'm still pretty new at this so maybe I'm misunderstanding what you mean.

[Mr. MacDougall]

You said that it was "Guinness Style." I recently heard the story of why Guinness adds protein to their beers, and so I was curious if you had done the same, and what you had used for it. If you didn't, no worries... it was just idle curiosity. 8)

[KiltedBrewer]

I'm not sure what you mean when you say that Guinness adds protein, but if you're referring to the story that they add meat to the beer, I've heard from several sources in the brewing industry that that's just an urban legend.

If you're referring to a fining, it's not uncommon for Irish and British brewers to use isinglass as a clarifying agent. It's produced from the swim bladders of fish and is why many vegans won't drink some brands of beer.

Cheers!
David

[Mr. MacDougall]

Yes, it was the "adding meat" story which I'd heard. Urban legend? I find myself disappointed.

I'm a mead guy... I bottle in 0.5 litre bottles, with bail tops. I find that it's prudent to inspect the rubber stopper, and replace them every second or third batch. I bottle still, rather than sparkling, but even so, I've had problems with oxygen getting in if I use older gaskets.

[jkane]

Protein is not so good for beer! Most brewers go out of the way to make it settle out. The addition of finings is to attract things like proteins to them so it will settle out and can get left at the bottom of the fermentor.

Even the best seal will allow some oxidation after 2 or more years. It is also kind of random. Some bottles oxidize faster than others. I just accept that as the way it is.

[Detroitpete]

Protein? Yipes!

I'm getting ready to do a mostly-if-not-all malt Porter. My hope is that it lands somewhere in between Guinness and Beamish. I'll also be borrowing some great advice from another homebrewer and adding some oak chips soaked in Scotch to add a bit-o character to it.

[jkane]

Full disclosure ... protein is needed for good head retention. But not too much of it!

The last poster mentioned a Porter/Stout with Scotch added. This is what I am making tomorrow. I use a program called Beer Smith to manage my recipes. The Palisade hops should be Kent Goldings or another English one, but I have a free sample of the Palasides in my freezer and need to use them up. So they are just bittering hops in this one. If you go with Goldings, add another ounce or 2 since those are a lower Alpha Acid percentage. The Rice Hulls are only needed because of my brewing system is designed to work more efficiently with them. Most people won't need them. The oatmeal is what makes it more "Beamish" like than Guiness. I found it funny that you mentioned those two since this recipe is made to fit right between them! It is close to a Sam Adams Cream Stout clone.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Whiskey Oatmeal Cream Stout
Brewer: Jeff
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.50 gal
Boil Size: 12.02 gal
Estimated OG: 1.074 SG
Estimated Color: 37.3 SRM
Estimated IBU: 45.9 IBU
Brewhouse Efficiency: 69.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 3.03 %
23.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.70 %
5.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 15.15 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 6.06 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 3.03 %
1.00 lb Roasted Barley (300.0 SRM) Grain 3.03 %
4.00 oz Palisade [8.00 %] (60 min) Hops 45.9 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) (AroHops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
16.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 33.00 lb
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
90 min Saccharification Add 10.23 gal of water at 172.1 F 158.0 F
1 min Mash Out Heat to 168.0 F over 20 min 168.0 F


Notes:
------
Add 200 ml Chivas to the secondary with oak chips.

-------------------------------------------------------------------------------------

[ChattanCat]

My wife recommends the Beer Advocate as a good resource.
http://beeradvocate.com/

[wvpiper]

The only question is: brown ale or stout?

I just finished drinking, and sharing, the Caribou slobber brown ale extract kit from Northern Brewer. I got good comments on it. If you brew a stout now, it won't be ready until spring, could be too warm if you worry about seasonality (I don't).
I've also brewed the Phat Tyre amber ale, and I have a limited edition St James Gate Stout in secondary fermentation. Won't be ready until the first of march

To the OP, I would try to hook up with a home brew club. You're sure to find someone who has bottles and a capper and would enjoy helping you. It will let you dip your toe before buying bottles, caps, capper, etc. If you have a local storefront for home brewing supplies, they'll be a good source of info also

[Detroitpete]

Thanks guys!

I went with Northern Brewer for 16oz EZ cap glass bottles. Price was good and the shipping cost made sense. I plan on keeping a supply of these around because most of the brews I plan on making are porters and stouts which I think lend themselves to this type/style/color of bottle. I found 2 local brewing supply places that I can use in the future.

First batch in right now is a pale ale--2 more weeks of fermentation, 3 weeks in the bottles.