Vimto Coopers Stout

[WestyTwaalf]

Hi All,

I have recentlly got back into brewing after a 20 year hiatus. I prefer darker bears in winter so brewed a stout to get back into the swing of things.
I decided on a coopers stout given the rave reviews on here but when sampled young had a distinct vimto twang. Yes, I was amazed at no home brew after taste but still not happy with the vimto under tones.
A month in and the peculiar taste had mellowed but still not very enjoyable so I was resigned to the fact that kits were still a bit iffy.

However, now the temperature has risen above 20C (where I store my Keg) this has turned into a smooth well rounded tasty pint. So before you confine all kits to history (and move to AG) give the temp consideration.

[Ditch]

Interesting, WT. I honestly wouldn't have a clue what " Vimto " tastes like. Not sure I've even heard of it before! But, I've Always been a strong exponent of 'warm stout'.

Mmm. That said; There went this evenings first. Time for a refill. Care to join me?

[WestyTwaalf]

Hi,

It is a long time since I was a youngster drinking fizzy crap, which I hated to be honest, but think of your favourite brew with a teaspoon of vinegar. Sort of a sour note lingering in your mouth.

Just out to water the garden then I will raise a glass and "toast your good health"

P.S This was a kit plus a kilo of DME and a mug of sugar brewed short to about 18 ish litres @ 21c

[hommebru]

sounds like oxygenation.

[Ditch]

This was a kit plus a kilo of DME and a mug of sugar brewed short to about 18 ish litres @ 21c

Hmm. That sound extremely like just how I make mine. And, just recently, I had a couple of FV's (I knock up six at a time) go dodgy on me.

You say; " Your favourite brew with a teaspoon of vinegar. Sort of a sour note lingering in your mouth. " I was saying " Battery Acid ". Not so vile that I'd sling it down the sink. But, enough 'wrong' that I wouldn't want to offer it to anyone else, except for someone who knew how my stuff normally is. So they could opine on how this was wrong.

Sounds like we could be on the same page, doesn't it? And I pinned mine down to the fermenting temp' being just that degree or two higher. When we're working with 21 degrees? That really is playing with fire. Right on the border. Was yours a controlled 21, or an ambient? If the latter, I'd strongly suspect it had peaked at some point. Maybe hit 23 and that spike would do it.

What ye reckon?

[WestyTwaalf]

Aah, you might have a point there.

I used a chinese "willy warmer" in a water bath in one of those dayglo basket's. I'm waiting for a second hand fridge so I can go hi-tech on the brewing malarkey.

I suppose it's a bit like a cheapo battery charger. It doesnt charge your battery it boils the fecker dry.

Quote "Not so vile that I'd sling it down the sink. But, enough 'wrong' that I wouldn't want to offer it to anyone else" oooh no, I agree totally with your comment but for some one who was weaned on early eighties home brew parties
a little porter tasting stout is nothing to worry about.

[WestyTwaalf]

sounds like oxygenation.

Possible yes, but I was careful when I siphoned into the keg. I will know if my cool attic fermented lager is similarly afflicted.

[oldtom]

Follow the Ditch masterclass at the top of the page. It`s the bees bollocks, or do I mean the dogs knees? It`s bloody good either way!

Paul.

[Paddy Bubbles]

Sounds just like an immature beer to me. That familiar fruity twang.

I now give all my beers 3 weeks conditioning in the bottle (at fermentation temperature) and it has really made a difference. Patience is the key.

[WestyTwaalf]

Hi Paddy,

You may well be right on that score. I have another on the go, but brewed at a cooler 18ish so will get an idea on how they compare.
However, the Muntons that I brewed on the same yeast cake still has a twang at six weeks old.

I hope to get a good stock going so I can let them mature in peace and keep my sticky mits off 'em.