Wilko's Dark Velvet Stout

Discussion in 'Member Reviews - Beer Kits and Brewing Equipment.' started by flyan, Jan 7, 2013.

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  1. Jan 7, 2013 #1

    flyan

    flyan

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    Morning all,

    I racked up my first brew last night (the Wilko's Hoppy Copper Bitter) and after cleaning out the FV I thought it'd be a shame to leave it empty (plus I'd bought a second one earlier in the day) so I cracked open the stout kit and got on with it.

    I slightly under filled it to 21 litres instead of the 23 it recommends with a hydrometer reading of 1042. Cracked in the yeast at about 25 / 26 degrees and sealed it up tight. As my house is cold as hell I again wrapped up the FV to keep the chill off.

    I checked it this morning to find it happily bubbling away through the airlock. I checked the temp before leaving for work to see it around 23 / 24. I've eased off the blanket around it to cool off a little so hopefully it should level out at the 20 ish area. That or I'll have a kitchen full of foam when I get home from work :D

    Anyways, second kit underway with the first prepping in the pressure keg. I now want to go out and buy more stuff as having two on the go just isn't enough.

    DAMN YOU HOME BREWING! I love it really and would defiantly say I've caught the bug.
     
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  2. Jan 7, 2013 #2

    Kinleycat

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    Keep us posted, i think i will try either this one or the coopers stout later on in the year. :cheers:
     
  3. Jan 7, 2013 #3

    flyan

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    Looks like I posted in the wrong place this morning in my no-coffee haze.

    Sorry about that.
     
  4. Mar 30, 2013 #4

    Deaconbrau

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    I just wondered how it went?
    I used to be a bid fan of Edme stout but have been wanting to try a wilko's or a coopers. Was hopining you could make that that decision for me... :wha:
     
  5. Mar 31, 2013 #5

    Kinleycat

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    Put one of these on this morning.
    500g muscovado sugar
    660g black treacle
    250g extra dark DME.
    2 tsp yeast nutrient.
    OG 1045 brewed to 22L.
    Pitched yeast at 20c.
    Bottling for the autumn (I can't even begin to tell you how optimistic that is!!!) :thumb:
     
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  6. Apr 7, 2013 #6

    Kinleycat

    Kinleycat

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    A week in the FV and its down 1010.
    The trial jar is very nice!!
     
  7. Apr 7, 2013 #7

    iceo

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    i started mine this morning with a few tweaks sg 1.042 so im happy. it has already started popping the cap of my DJ
     
  8. Apr 11, 2013 #8

    Kinleycat

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    This kit has rested at 1006, so was bottled this morning.
    Primed 18 x 750ml bottles with 10ml of maple syrup and the remaining 7 with 1 x tspn of granulated sugar.
    The bold aim is to put these away until the autumn.
     
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  9. Apr 11, 2013 #9

    iceo

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    what did it taste like at bottling? did you let it clear i know its a stout. i bet it dont last if you start on it
     
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  10. Apr 11, 2013 #10

    Kinleycat

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    Very nice, as good at this stage as the Coopers stout I did in late December early January.
    It will be interesting to see what difference the maple syrup and some time does for the end result.
     
  11. Apr 12, 2013 #11

    iceo

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    thats good to hear. the maple does sound nice, might give mine a hint of vanilla
     
  12. Apr 14, 2013 #12

    iceo

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    i bottled mine today, its got a strong liquorice flavour that i dont mind. will see what its like in a few weeks. primed it with a caramel coffee syrup
     
  13. Apr 14, 2013 #13

    GJB

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    I did the Coopers Stout and this had a liquorice flavour after 2 weeks. It's been in the bottle for 3 months now and this has gone. Tastes very much like the import 7% Guinness now.
     
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  14. Apr 14, 2013 #14

    iceo

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    thats great. iv just put another one on with coffee grounds in so will see that thats like
     
  15. Apr 19, 2013 #15

    iceo

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    iv got half a bottle of wisnia would it work in the stout? would the flavour be there?
     
  16. Jun 2, 2013 #16

    BigSi

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    Made mine with small tin of black treacle and chocolate powder with 600g of brewing sugar. Came out at 4%. Very drinkable.
     
  17. Jul 13, 2013 #17

    flyan

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    Sorry for the huge delay in replying. The first batch came out sour for me though everyone I gave it to loved it. On my second batch now. Two weeks in the FV with a 1kg bag of brewing sugar. Tried my first taster at two weeks and it's going down a treat though every extract home brew I've tried seems to have an after taste which I can't get out through brewing. Any advice?

    Cheers all.
     
  18. Jul 13, 2013 #18

    flyan

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    Quick update - three bottles in and it's lovely. Need to hold off and not drink the rest now.
     
  19. Jul 15, 2013 #19

    Cheeseford

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    I've just done one of these at 20 litres, with 500g of muscovado sugar, a 454g tin of black treacle and 350g of brewing sugar. The OG was 1047. After three days in this weather, it was down to 1011. I left it three days longer and it was still at 1011, so I bottled it. Even in its callow, unconditioned state, it was a bit special, and I can't wait to see how it develops and matures.
     
  20. Aug 7, 2013 #20

    flyan

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    I've tried to leave as much of this un-drunk as possible but it's getting the better of me. After two weeks in the bottle it was very drinkable but had a little HB twang to it. At week four the twang has lessened and the flavours are coming through nicely. At week six or seven now(?) it's a belter. The twang is all but gone and it's a deep smooth stout. I'll be using this again in the future, probably as a base to try different things out. Planning a cranberry stout for Christmas using two cans and a few other choice ingredients.
     

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