I brewed what seems an excellent kit from HBC - 'The Madness' velvet stout.
Bottled it with regular table sugar (granulated sugar boiled in a little water for 10 mins).
So far after 19 days conditioning at 20°C the complex flavours are coming through. There is a bit of head and it is improving, but no small tight bubbles that would make a lasting head and lacing. In the meantime I have a Festival IPA conditioning for 14 days which is well carbonated on dextrose and lacing lasts for ages with the same hard brewing water.
How long should I leave this stout in warm temperatures before moving to colder spot in the garage?
Also what is it that makes a decent head?
It may be that my water, which is hard, just doesn't help head retention unless there's some special adjuncts in the recipe.
I need to move the Stout out of my conditioning cupboard to make way for a recently fermented Northern Brown Ale, so need to know if it's worth leaving the Stout to condition in the warm for longer?
Help appreciated.
Bottled it with regular table sugar (granulated sugar boiled in a little water for 10 mins).
So far after 19 days conditioning at 20°C the complex flavours are coming through. There is a bit of head and it is improving, but no small tight bubbles that would make a lasting head and lacing. In the meantime I have a Festival IPA conditioning for 14 days which is well carbonated on dextrose and lacing lasts for ages with the same hard brewing water.
How long should I leave this stout in warm temperatures before moving to colder spot in the garage?
Also what is it that makes a decent head?
It may be that my water, which is hard, just doesn't help head retention unless there's some special adjuncts in the recipe.
I need to move the Stout out of my conditioning cupboard to make way for a recently fermented Northern Brown Ale, so need to know if it's worth leaving the Stout to condition in the warm for longer?
Help appreciated.
