Irish Stout | Dry Yeast

[@seansouth1979]

Haha I'm the Des mentioned at the start of this video. Thanks for brewing this recipe!

[@TheHomebrewChallenge]

Des, this really came out great - thanks so much! 👏

[@un_controlled]

What is the level of bicarbonates that you are shooting for in this beer?

[@ShortCircuitedBrewers]

10 seconds of fame!! 👍🍻

[@cidermeister9440]

Brewing this in a week or two. Thank you both for sharing.

[@mnkybndit]

I made this beer a few weeks ago and just wanted to let you know it turned out really good. The dark roasty big coffee notes are exactly what I want from a Irish stout. Thanks for the recipe Des.

[@johncoram8038]

Martin, you are awesome. People are going to watch these videos in decades to come. Sending love from South Africa

[@mrow7598]

I've been home brewing for about 10 years. I even a few recipes made by some local breweries who really liked them. I mostly use dry yeast, its cheaper, long shelf life and consistent. I find if you're doing a beer that is on maltier side, I find its better to use the dry because the yeast profile isn't as important. However if you're doing a yeast forward beer like many Belgian styles you don't have as many choices for flavor profiles with dry yeast than you do with wet. Talking about professional brewers, I know a few who started using the dry yeasts because they can buy a big bag of it, use half for a 5 barrel (155 gallons) and save $100 a batch, because the liquid yeast for that size batch is $100, while the dry is less than half that and only have the bag is needed for the size of the batch. And when you're a small business when you can save $100 that's a lot of money.

[@watsonitis]

I’ve seen so many of your videos. They’ve all been great. You have by far the best musical additions for any channels I subscribe to!

[@TheHomebrewChallenge]

Thanks! 🎶

[@dondestroy1]

stouts are one of my favorite styles of beers including other dark rich flavored beers!

[@TheFrlinux]

Hey Martin, nice one on brewing the recipe, love that you enjoyed it! Steph

[@TheHomebrewChallenge]

👏🤟🤝

[@owenconnolly3041]

Subscribed !! Really well made and informative and interesting Brewing Videos !!!

[@Waymeytc]

The S-04 is the perfect dry yeast for Stouts. It has a medium attenuation and a very very high flocculation. It gives some liqourice flavours to the beer, very harmonising with the roasted malts. I don't would use the S-04 for Bitters, because the deep dark liquorice flavours.

[@ragimundvonwallat8961]

i started to use s-04 lately, not only its very good for stout (the best in my opinion but im no brewing hero) but it work very well with amber/dark/red ales, there is a nice caraneliness i get with it and alot of the 'big beery' aftertaste

[@MrVinylNinja]

Haha good man Des!!

[@stillbald5827]

Finally got around to brewing this stout a couple of weeks ago. I’m not usually a stout drinker, but this was SO good. It was roasty without being too heavy. At 4% it’s totally crushable. I’m going to have to brew it again soon! Thank you!

[@TheHomebrewChallenge]

Awesome!

[@OscarOSullivan]

@@TheHomebrewChallenge I prefer Irish ale yeasts

[@rroymorenoo]

I only rehydrate dry yeast if I’m suspicious that the package is too old and it’s good to see the activity bubbles... otherwise I would sprinkle right into wort! Cheers Martin!

[@bantoniplakantry9138]

Any chance of putting the recipe up? None of the links contain it. Thanks.

[@kevinhollingsworthcomedy3183]

Bruh imma need you to start referencing your music choices for each video cause they are on point. Keep at it man love the challenge.

[@timquain5341]

Oh wow! I'm so glad I found this!!! Can this be done without the recirculation set up? I normally steep grains in a mesh bag and add malt extract. So I don't have the recirculation set up.

[@Rockit66]

Well, dry yeast has evolved a lot these last couple of years, and is just as good as fresh yeast. In some cases it is even better. I personally use the yeast that I think will make the beer best. And that varies on dry, and fresh. The safale 04 and 05 is always a good bet when brewing stouts or pale ales. Even saflage -s23 is preferable in pilsners/lagers for me as it has some flowerish tastes that complement earthy hops. BTW, it is still good to re-hydrate the yeast before use!

[@maclafm1252]

Haven't used liquid yeast in over 2 years. For me I haven't really found any down sides to dry yeast. With dry yeast you can also harvest and repitch, allowing you to save even more money, which after 99 beers I could see might be an issue haha

[@TheHomebrewChallenge]

Harvest, dehydrate back to dry yeast, then repitch... now that would be something 😄

[@degueloface]

@@TheHomebrewChallenge you jest but I am pretty close to buying a dehydrator for yeast, among other things of course

[@TimHayes74]

There is no recipe in the link. Please post the recipe for us. Thanks!

[@parks51998]

This looks amazing. Thanks this is my next beer!

[@ronnymuir]

Can you post the link to the recipe for that one?

[@mingueyox]

I also find it frustrating that Martin is never sharing the full recipe in his video/and description. It pretty much goes against the craft brewer's attitude. Ok, you can work out the missing bits. But you either share it fully or you keep it for yourself ...

[@Normandyr2k]

Hi Martin. Great video! You mentioned the mash pH was 5.5. Were you able to get the "tang" that everyone mentions when talking Guiness? Did you add any acid to the finished beer to get the "tang"? What was your finished pH?

[@grahamtaylor321]

great brew m8, what is your target water profile? thanks

[@kamilzientarski2508]

Martin, thanks for an awesome channel! I have a question though - which stout recipe do you find better - this one, or one from 'Hacking a Guinness clone' video? I hesitate which one to try ;)

[@AmitBentabou]

I live in a warm climate area, so I was advised using Kveik yeast for my first brew. The ease of using dried yeast is nothing close to Kveik for what I've read, but I'd like to hear your opinion on it. Btw, great video, as always!

[@idel5357]

Hey Amit! Kveik is a pretty good yeast for hot temperatures. Mangrove Jacks is going to release a dry Kveik soon, and Lallemand has one too. But personally, I would brew saisons, weizens, and witbiers during summer, and try other styles in the winter ;) beatzlaha

[@honkytonk52]

@@idel5357 mangrove Jack's already have. Just bottled a brew yesterday using their voss kveik

[@idel5357]

@@honkytonk52 how were the results? And we havent got it here in Atlantic Canada yet, next shipment from NZ will come mid-July

[@honkytonk52]

@@idel5357 1052 to 1010 in 3 days @ 30c... Smells lovely from the fv.. In the bottle carbing up.. So will have to wait a week or so.. These kveiks bottle condition quick contrary to what ppl may say, well the hornindal strain did anyway.

[@idel5357]

@@honkytonk52 thanks for the insight. I will definitely pick up a few once theyre shipped in

[@carloslopez8775]

Love the video, question, If you had served it on nitrogen “beer gas”, how would you go about carbonating and for how long?

[@fleshboundtobone]

Would be interested to know more about how to freeze and revive yeast!

[@Homebrew58]

Your recipe link doesn't include this beer.

[@GalacticCheese]

My brother is a stout drinker I am going to brew this recipe for him

[@ShortCircuitedBrewers]

Love dry yeast. I have 5-7 packets of it in my fridge at all times! What was your pH with all that Baking Soda? Quite a bit for sure! Sounds like a good recipe! Cheers Martin!! 👍🍻

[@TheHomebrewChallenge]

pH was around 5.5 so nothing crazy. Dry yeast came through a champ here.

[@ShortCircuitedBrewers]

@@TheHomebrewChallenge nice... Those dark grains will certainly drop the pH, sounds like you could have out a little more in. 👍🍻

[@hoppyindianbrewery9138]

Great video Martin. what was your complete water profile?

[@tikka1999]

I'm interested in what fermentation and maturing time you used for this recipe, stouts seem to have to sit around for months before drinking which always puts me off a bit.

[@mattforge]

Just getting a link to the brew store, this recipe doesn't seem to appear there. Can you just post it here?

[@TheHomebrewChallenge]

Have really enjoyed the versatility with this system.

[@claymore252]

The last few recipes haven't shown up on their site at all

[@mnkybndit]

@@TheHomebrewChallenge what? Guy asked for the recipe. Your link is broken.

[@jeffbrislane5782]

Dry yeast is catching up in the variety stakes, just look at what Lallamand offers now, you can get a lot more specialist yeasts now than you could before

[@RealGamer336]

I am about to Brew this beer today with just some minor adjustments! Thanks for all your great videos! Could I suggest at the end of your tastings that you would rate your beer? It’s helpful to know the tasting notes but it would also be great to hear what you think of the quality!

[@GorgonOfZola]

Did you switch from using the UniBrau system? I thoroughly enjoy this series. Thanks for bringing us along on your adventure.

[@johnsikking4891]

Claw hammer provided a system for Martin to brew on.

[@seriomarkj]

Just starting out...and the ease of use for dry yeast always makes it worth it for me, I'm sure I'll use liquid yeast more and more, but for now just sprinkle in is too easy of a process since I am still worrying about so many other details

[@TheHomebrewChallenge]

Agreed, love the simplicity and the result was good too.

[@Selustarius]

Are you going to use Kveik yeast in one of your brews?

[@TheHomebrewChallenge]

Yes it’s on the list for sure.

[@guillermobolly1386]

Do you mash the dark malts the whole 60 minutes, I've heard that gives you tannins, so thay drives you to a more astringent beer, great Channel, Best Regards from Mexico

[@user-hp7tm1uh1c]

Very cool! Greetings to you from Russia, from the city of St. Petersburg

[@paulschroeter4987]

Hey Martin I'm going to make this Irish Stout!. I have an extra 4oz of caramel Vienna laying around could I throw that in with this recipe without any crazy flavors or is it a bad idea all around???

[@TheHomebrewChallenge]

Why not!! Good luck.

[@noelwright1165]

People still tend to think of dry yeast as crappy last resort if liquid yeast of the type they need isn't available in liquid form but the dry yeast is so good theses days after years of being developed in labs that it doesn't require a starter at all and most will say so on packets, rip it open dump it in the fermenter and let it do its job!!

[@craigcook6159]

Looks great! Would you mind sharing your water profile for the recipe?

[@TheHomebrewChallenge]

For me I needed 5g calcium chloride, 3g Epsom salt, 3g baking soda, 2g gypsum.

[@craigcook6159]

The Homebrew Challenge thanks. What was your profile ahead of adding the salts? Did you use RO water?

[@joebirley2298]

What volume of water did you mash into to end up with 5 gallon batch? Great vids.. I plan to make this one at the weekend. 🍻 Made it exactly to the recipe so exciting to see how it turns out. How long does it need to condition once kegged? or is it good to go as soon as it is carbonated? cheers

[@tytrimble3055]

Can you post your water profile? You mentioned adding 3g baking soda, but to what base water profile? Thanks.

[@kevinfreund4076]

There are a lot of homebrew channels that put links to previous videos as click bait in the field of view. Any chance that you might do this for starting a yeast bank? I think that it's interesting and might start one myself but can't remember which video that you describe this process. As a side note, you must be ecstatic that Southampton is not in the relegation zone as most of the pundits predicted them to drop. Keep it up!!!!

[@jacktyrrell2050]

Hi I've been brewing oatmeal stout for about 14 years now so I'm to use flaked barely instead can you please tell me when you added the sour Guinness is it after the boil or later into your fermenter thanks and cheers

[@adrianquinlan3989]

What pressure on Co2 did you serve this? was it carbonated like a regular ale? Did you use a stout tap insert? Cheers Martin

[@A2an]

It looked grate, this beer I really want to brew. Lovely video as usual, grate work👍 Is it possible to get hold of the recipe ?

[@satmuts]

What is the music name @ 2:14 Please ?

[@iliffavenuebrewhouse6496]

recipe is not up

[@JstnMoyer]

I am brewing this recipe this weekend! Did you add the entire grist at the beginning of the mash? I am considering adding the roasted malt with 15 min remaining in the mash to keep the roast character and mash pH in check. Should I add the baking soda with roasted grain in this case? When/how do you typically add this much roasted malt?

[@TheHomebrewChallenge]

I added all together. Hope yours came out well.

[@JstnMoyer]

@@TheHomebrewChallenge I added all at once and pH came out just fine at around 5-5.2. Fermentation has been very aggressive so far.

[@carlhoult8768]

hello where can i find recipes please ❤

[@obsess2222]

Nice work mate! I’m going to make this next, do you think using Maris otter as the base will make that much of difference to the final product? Cheers!

[@TheHomebrewChallenge]

Maris Otter is a good choice for the base malt. Probably more commonly used in this style than Golden Promise.

[@obsess2222]

The Homebrew Challenge thanks Martin! I’m also glad you had good results with using just Co2 as well

[@russflynn]

Hey Martin, I love your videos man! I just followed your recipe here to a 't' (but ran a half batch, 2.5g). My fermentation temperature was roughly the same as yours (66 degrees) and I also used S-04 (which I pitched direct). Fermentation took off like gangbusters within a few hours and the beer cleared beautifully very quickly. My starting gravity was a little higher than yours (1.048). I expected a FG of 1.011 but only ended up at 1.016 (ABV of 4.2%). I guess I'm curious if you have any experience with, or have heard of, S-04 tapping out so early (66% attenuation). Quite frankly, I'm a little afraid to bottle despite the fact that gravity has been stable for over a week now. Thanks so much!

[@TheHomebrewChallenge]

I'd imagine you'd be fine at this point, 1.016 isn't missing by much. Sorry, I don't have much experience with S-04.

[@russflynn]

No worries, thanks! I bottled up; fingers crossed.

[@StevePetty]

Hey Martin, nice video once again, I'm having a crack at this one this week, just wanted to know if you used whirlfloc/Irish moss in the boil? And do you cold crash a stout?? Cheers, Steve. P.S. Keep up the good work, love the videos.

[@TheHomebrewChallenge]

Thanks! I didn’t use whirlfloc. And yes did perform a cold crash as a matter of habit. Good luck!

[@StevePetty]

@@TheHomebrewChallenge Mine turned out great, very enjoyable stout.

[@StevePetty]

Just had a bottle of this after ten months, it's a great beer, best thing is I've got about 20 bottles of it to see me through the southern hemisphere winter!

[@mawumscompany3118]

Do you have a video explaining how to use the nitrogen in the beer?

[@johnsheehan6123]

How do you get the nitrogen into the stout ?

[@davidbeiler6364]

i am going to buy the 10 gallon system soon, how long does it take to get to a boil with the 240 volt system?

[@TheHomebrewChallenge]

It’s a matter of minutes. By the time I’ve raised the grain basket it’s only a few mins before I need to pull it out because the wort is boiling. 240v brewing is marvelous.

[@davidbeiler6364]

@@TheHomebrewChallenge like 15? someone on reddit say they can do a full brew day in 3.5 hrs with chilling, thats insane!

[@raquelmunoz2383]

Did you know that Guinness actually uses lager yeast? I think it's one of the reasons why it's hard to replicate at a homebrew level. Nice video!

[@oscarosullivan4513]

No it is an ale yeast

[@arteenparte1217]

OAT by Flaked Barley?

[@myproduction5007]

Is this American or uk measures. Thanks

[@dph466]

Was the 3grams of bi carb based on a full or half brew?

[@staveb0mb]

Doubled the size of this recipe. Accidentally dumped in a huge amount of baking soda. Like a quarter cup... Proceeded anyways. Finished beer tastes pretty chalky and drying!! Any way to offset this in the keg?

[@zt7489]

Does anybody on this page add any coffee beans to their stouts? If so, how much do you add to a 5 gal, batch, pls?

[@cmasailor]

I'm excited that you didnt use nitro on this, I'll be trying this one at home. Bottle conditioned though, as I dont have co2 capabilities yet

[@TallerThanTreesMusic]

What’s the grain bill in lbs :) please

[@RobertMayfair]

I’m new to brewing. Are the percentages by weight or volume?

[@maxe6538]

Weight of the grain in either pounds or kilos. 10lbs of grain. 70% of two row = 7lbs two row malt in your grain Bill. Cheers!

[@RobertMayfair]

Max Edgin Thank you!

Some recommend using roasted grains only portion of mash time. I always use it for full time, what would be an actual difference in taste? Less added grain bitterness or what?

[@zhdfzfjvzrtuztuzt]

Uroš Golob Brülosophy did many experiments on just that topic. Google should get you there.

[@madmonkeycycling9098]

4%? Why are you brewing lemonade?

[@maxe6538]

Does anyone else get a weird fruit flavor from this yeast? I have used it twice and both came out with an odd fruit flavor. Not an off flavor but odd

[@journeyfortwo5211]

5 gallons = 21 litres? Huh?

[@SeaJayBelfast]

Black beers matter!

[@michalzabek129]

On point man

[@therobbieunited]

All beer matters

[@bryanhall4101]

No Irish Moss?