Brewing History: Tasting An Imperial Stout Made From A 50-year-old Homebrew Recipe

[@chriscaul2114]

I started homebrewing using the Dave Line and Graham Wheeler books back in the 90's but so many younger homebrewers these days automatically dismiss these older books and recipes just because they consider them old-fashioned, so it's great to see you making a good job of brewing one and enjoying it. Great video.

[@OysterBoysBrewingCo]

Very cool! The books are great and have some good starting points in there, but there's definitely been some advancements that you need to consider when looking at the recipes.

[@AlexanderSmith-i2c]

Looking forward to trying this at the next homebrew meet-up if you are bringing it along to sample. Great video and will definitely look to brew this for next Christmas

[@BrewabitRick]

That’s a BIG grain bill 😳love it how lav mics always get the gulp. I’m a lightweight so I’d definitely be done on one. Looks beautiful merry Christmas guys cheers 👍🍻

[@OysterBoysBrewingCo]

Thanks 👍

[@roberttristram5685]

Great video guys. Did you taste test it before you made this video at all? Just wondered if it was just as drinkable after way less aging? A year seems a really long time tbf.

[@themaltmiller8438]

Awesome video fellas. You did well not to get any oxygen on it with aging for that long. I brewed a Baltic porter last March to drink over this Christmas and can just start to taste the first signs of oxygen now, it has that slight taste of sherry. Still drinkable but nowhere near where it could be. Keep up the content, love the humour😂

[@OysterBoysBrewingCo]

Thanks so much for the kind words! I was very worried about the risk of oxygen pickup, so I cheated and went for the modern methods where possible which probably wouldn't have been available to Dave Line when he wrote the book. I fermented in a Fermzilla All Rounder with the Spundy set to zero, and then after a few weeks in the fermenter, I removed the Spundy and hooked up the gas line to carbonate it before doing a closed transfer over into a fully purged Sankey Keg using the keg conversion kit that I purchased from you guys. All in all, it was risk-free and a good result!

[@Skid-Baxter]

Great video. The beer looks solid and delicious, though it's way out of my normal day-to-day abv range. That Dave Line book is a favorite of mine. I've still never brewed a recipe from it (I fully intend to) but it's come in quite handy many times for cross-referencing styles and recipes. Hope Christmas was a good one. Cheers & Happy New Year! 🍺🍻

[@mikebeswick3420]

I make mostly stouts milds etc. ‘old man’ stuff. lol. I reckon caramelisation of the sugar must add to the taste. What was your final gravity. Did you get a further slow fermentation over the 11 month period. I think I’ll give this one a go. I use this book. Keep on brewing lads. Have a great new year.

[@OysterBoysBrewingCo]

FG came in at 1.020. I couldn’t tell you if we had further fermentation in the 11 months it was stored, mainly because I haven’t taken another reading on it. It’s a great book, and you should definitely give this one a try. Thanks for watching!

[@andyclark6012]

Haha that's sugar added is drying it out, making you sup it more 😂 looks a good one tho.. great video guys

[@OysterBoysBrewingCo]

Thanks so much! I really didn’t need a second one though! Haha

[@capOlllllOable]

Oat husks? Fermentable?

[@OysterBoysBrewingCo]

Haha, no! The recipe planner we use lists them as that, but they’re definitely not. You’re right. I’ve amended the description now.