Comments on: Recipe: 1912 St Austell Stout http://boakandbailey.com/2012/09/recipe-1912-st-austell-stout/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-1912-st-austell-stout Going on about beer and pubs since 2007 Wed, 19 Jun 2013 11:38:52 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Bailey http://boakandbailey.com/2012/09/recipe-1912-st-austell-stout/#comment-22087 Bailey Sun, 23 Sep 2012 13:25:44 +0000 http://boakandbailey.com/?p=5891#comment-22087 In for a penny…

]]> By: Barm http://boakandbailey.com/2012/09/recipe-1912-st-austell-stout/#comment-22063 Barm Sat, 22 Sep 2012 22:16:41 +0000 http://boakandbailey.com/?p=5891#comment-22063 I think this will be dark enough without the caramel tbh.

]]> By: Bailey http://boakandbailey.com/2012/09/recipe-1912-st-austell-stout/#comment-22036 Bailey Sat, 22 Sep 2012 13:22:25 +0000 http://boakandbailey.com/?p=5891#comment-22036 It’s invert 2 in the original. Does seem odd. Guess that explains the crazy amount of caramel to compensate.

We’re going to check out gravy browning in the supermarket (need one with no added salt, etc.) but if we have no luck, we might come back to you re: caramel.

And to think we scoffed at Mr HE Bravery…

]]> By: Dominic http://boakandbailey.com/2012/09/recipe-1912-st-austell-stout/#comment-22030 Dominic Sat, 22 Sep 2012 11:52:12 +0000 http://boakandbailey.com/?p=5891#comment-22030 Looks great! I say that should make one tasty stout. Did you find the caramel? I can get some for you if not. And why Invert No.2 instead of 3 or 4?

‘No finings: what would be the point in a beer this black?’

Isinglass can help with head retention – always a good thing with a stout i.m.o. It will also help with the removal of excess yeast not required for conditioning purposes, improving flavour stability, making for a better quality beer. So I would add it, but it’s up to you of course.

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