ditchs stout on the go

[sbond10]

just thrown a ditch stout on the go but due to a technical cock up my wife only ordered 500g of dark dme but luckily i had a bag of light dme in so ive thrown this in instead of the other 500 g of dark dme made up to norm ditch specs will this be ok ? tastes like erm warmed up malt water at the mo...

[Ditch]

I, originally, made it with Medium malt, mate. So, I'd say ye'll be Close. Hell, damn close, unless ye one of these guys who reckon they have the palette of a professional tea taster!

[sbond10]

yeah so its 500g of light and 500g of dark just worried me that it tasted like warmed up malt tea and didnt smell like stout tho i suppose when its not even had its yeast put in i was being premature even by ditch standards nice lovely krust on the top at mo not explosive but good enough

[Ditch]

Jesus, man; Ye 'started' it at, what? 20:00, yesterday? With, or without a heater?

Even with a heater, I just ignore my stuff for the first complete 'day' or two. (Twenty four hour cycles). Then, I'd expect it to 'Brain' ~ forming that lovely, cafe late sort of meringue. (Haven't I already explained all this on my stuck thread, top of this board?)

Then, next day? That's when it just looses it and foams. Causing the 'Spew'. Two distinctly separate phases though. Brain's just like a coffee laced meringue. Spew is actively, visibly bubbling and popping. God, ye can even stand there and watch it move!

Anyway, there ye go, look. Little personal 1on1 of what to look out for

' Ditch: All Giving '

[Andy]

[sbond10]

yeah started it 20:00 i was only tasting it cause what was in the trail jar didnt wanna throw it back as an huge infection might set in... and yep it went thru your above stages dropped back down now. and without a heater at the mo a nice stable 20 degrees cooking temp

[Ditch]

Sweet, Bonders! I'd be amongst that by this time next week. If ye in no heated rush for it though? By all means sit there and give it the industry eleven.

Regards 'Conditioning'? Frankly, I've never found any reason to leave it alone, aside from maybe allowing it to cool to ambient, having fermented it with a heater.

It's just Not at its best when drank at close to 22 C.

[sbond10]

not quiete sure when ill get to bottling it i finish work tommrow night for 4 days back then till 26th i think so it will get bottled then so 14 days ish then its going into 2 litre pet bottles as its all getting drunk the following week. will 2 spoon fulls of sugar be enough for carbing master ditch

[Ditch]

Will 2 spoon fulls of sugar be enough for carbing master ditch

Gwass Oppah Bond; Why yoo seek slap wownd eer ....?

Since when have I Ever spoken of bottling my stuff, mate? Never have. Nor do I 'prime' my kegs. Don't believe I ever have done either

No. I'm afraid, for advice on things like that? Ye'll have to wing it. (Wing Chun it?) And listen to those who do that gear.

Sadly, of course, the moment ye pervert The Teachings to that sort of degree? Well; What do they call it when the pope tells ye to f**k off ....?

[sbond10]

come again ?

[Andy]

Gwass Oppah Bond; Why yoo seek slap wownd eer ....?

[Ditch]

come again ?

At my age? Hardly!

" Excommunication " is the word I was searching for, by the way.

Now, to repeat; I don't bottle or prime. How can I be expected to advise on things I don't do?

<Wind Chimes and Trickling Water>How faa fwom da paaf may we stway, and still say we follow da paaf?</Wind Chimes and Trickling water>

Now, if ye'll excuse me? I'm off for a read. These f**king ping pong balls are f**king my eyes up.