Irish Dry Stout Not had the time to brew for the last 2 weeks so eager to crack on. Be heading outside to start soon and have a massive clear up. Ever since i spilled 20l of wort over the the garage floor had mice in there doing there business over my bench. Gonna have to empty it, scrub the floors and throw some malt away. Decided to do another stout after the success of my last one. I had almost given up on brewing dark beers but the change of yeast seems to have worked really well. Its also the first time i have got the correct mouthfeel. Normally they come out thin and far too roasty for my taste. Its basically the classic 70/20/10 mix. Irish Dry Stout BIAB no chill 20l batch OG 1047 FG 1014 IBU 36.42 SRM 36.7 3.08 kg Maris Otter 0.88 kg Flaked Barley 44 kg Roast Barley 50 EKG @60 5g Fuggles @60 4 Vanilla pods @15 protofloc tablet @15 Mash 1 hour at 67c White Labs Irish Ale Yeast WLP004 starter Using RO water PH 7 with 1g of gypsum per 10l Mashing in around 15l and dunk sparge 10l As my boiler only holds about 22l full to the brim i normally end up with about 18l which i top up with water to drop the temp to at least 80c. Pitch the yeast the next day or maybe tomorrow evening. Not sure whether to add a sachet of goldings hop powder at the start of fermentation like the St Peters kits. Also not really sure if the vanilla cuts through. I know i could soak some in vodka and add later but don't have enough or any vodka.