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I'm not a huge fan of Stouts, but I rather like Porters. But your recipe and BOTH of your reactions to your brew make me want to try this for sure. Another great video. Always amazed at how good you do...Cheers from St Augustine, Florida, USA
I find that really fascinating as to me they taste virtually identical, with maybe porters being a tad drier. If you try it out let me know, always love hearing peoples attempts Thanks very much
I start my Sunday mornings with your vids and coffee…fitting for this brew. I’m like you with stouts they taste similar but using a good English character year makes them very drinkable and rounds out the roast character…1.014 is the sweet spot for me with stouts…I started using dehusked dark malts to keep the astringency in check…look forward to your next brew
Just wondering, are you putting in more dark malts than the recipe would state to account for the shorter time they are in the mash? I have suffered from atringency also with stouts and very keen to try putting in the dark malts later if it helps in that regard.
@@NikitaVorontsov Russian and Imperial in my research are synonymous. Most countries associatied Russia with high ABV thus Imperial which is High ABV due to the need to transport it long distance became synonymous. I could be wrong though, as I was with White Stouts
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
th-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin
I'm not a huge fan of Stouts, but I rather like Porters. But your recipe and BOTH of your reactions to your brew make me want to try this for sure. Another great video. Always amazed at how good you do...Cheers from St Augustine, Florida, USA
I find that really fascinating as to me they taste virtually identical, with maybe porters being a tad drier. If you try it out let me know, always love hearing peoples attempts
Thanks very much
Glad you finally made a stout that you really like!
Right? I completely agree, so glad I can enjoy a few now
@@NikitaVorontsov Foreign extra stouts are made by a two breweries in Dublin Guinness and Lineman
Another great video, thanks for sharing and great tip about adding the dark malts later. I like these kind of tips!
Thanks very much, hope it’s helpful!
Ooh! I have to try this
It really is nice
Enjoyed that one. Keep it up
Cheers
Nice video - definitely looks worth a brew!
Random one - where is your chain from?
Thank you very much!
Chain is from my dads second cousin, little family gift :)
Great stuff. This is definitely a brew for me to have a go. You don’t mention any mash out temp or time?
I don’t do a mash out, takes too long for minimal gain for me since I sparge with ground water temp anyway
Thanks Nikita 👍🏻
The Brewfather link seems to be not working? Otherwise nice video. Cheers!
Ah sorry about that will update it when I can, thanks
Love a good stout
Guinness West Indies is nectar....so 🤤🤤
Right????
I start my Sunday mornings with your vids and coffee…fitting for this brew. I’m like you with stouts they taste similar but using a good English character year makes them very drinkable and rounds out the roast character…1.014 is the sweet spot for me with stouts…I started using dehusked dark malts to keep the astringency in check…look forward to your next brew
That’s awesome! Love it
Yeah I agree, 1.014 was a nice bit of sweetness that wasn’t too sweet
Just wondering, are you putting in more dark malts than the recipe would state to account for the shorter time they are in the mash? I have suffered from atringency also with stouts and very keen to try putting in the dark malts later if it helps in that regard.
Nope, exact same amounts as you’d normally use. It’s because you are aiming to get the flavour and roast from this, not any sugar extraction
@@NikitaVorontsov ah thanks that makes sense! I will try it next time.
My friend 7.4 isn’t that high when you consider Barleywine exists.
Now I want to do a Stout-Barleywine hybrid.
That just sounds like a Russian Imperial Stout at 13% haha
@@NikitaVorontsov Russian and Imperial in my research are synonymous. Most countries associatied Russia with high ABV thus Imperial which is High ABV due to the need to transport it long distance became synonymous. I could be wrong though, as I was with White Stouts
Bloody foreigners, coming over 'ere brewing delicious stout.
Luv Stout
Are forners
Simple as
Please never ever ever ever do a voice over video again....my eyeballs are bleeding....
What do you mean by voice over video?