homebrewandbeer.com

Leave the coconut out,

It is a large taste and very very very little goes a long way, unless you like the taste of coconut. I would remind you there is no extra sweetness to take the bite away. It will certainly prevail in a stout.

Dogger

Noted, DD.

While we are on that topic I wonder if anyone has tried cinnamon or vanilla in a stout? I imagine vanilla could be a bit of a stretch but cinnamon may be interesting.

BM

Got some cinnamon in a basic coopers Dark Ale brewing at the moment as per their instructions on the website. Does anyone know if this turns out any good?

Did a dark ale with cinnamon last year, was nice, but 'different'. Also had to be carefull what you were eating with it.

The two headed brewer did a stout with vanilla pods and was kind enough to give me a sampler, it was also good - sort of a desert beer.


Greg.

Actually,

I bet the vanilla is good.

I have some banana womf I might try some day.

Dogger

Gregb, do you know how the vanilla pods were added?

BM

Dont recall, I'll ask him when I catch up next

Greg

Split the Vanilla bean and steep before adding to the primary.

Greg

Ahh, a bit like when the beans are used in food recipes.

Cheers Greg.

BM.

The only problem you might experience is with the other vitamins in vegemite.
Like B1 and others will have an effect on the beer and will react with the yeast.
There isa chance the beer would be sour as other ingredents in vegemite are not sterile and might react with the brew.

Worth a go but.

Beermeister,
just for your info the recipe that I used with the vanilla was
Cooper's Stout Kit
500 g Lactose
1 kg Dark Powdered Malt
1 Vanilla Bean and 12 g Hersbreker (what I had at the time) quick boil with sugar additives
Standard Yeast

This was bottled on 01/05/04 and had poor head retention for the first few months. Not sure, but it maybe the oils from the vanilla???I have quite a few left so I need to revisit for an update. Doing this again I'd probably use some black grain and axe the lactose as I thought was a little too sweet and needed something to compliment the vanilla. Still undecided though. One thought was a Coopers Classic Old Dark and Stout two tin brew with the vanilla, yummy!
Bally

Guest was me before!
Bally

grecai, if I boil the vegemite in some water for 10 mins would this help at all??

Just wondering diggers, about 36 hours till droping this brew in the fermenter, will salt have any adverse effects on yeast, as vegemite is pretty salty and a mate alerted me to the fact that yeast doesn't do anything with salt. Will it affect the yeast, or the taste to much?? Also cannot get that link that grabman posted right at the begining to work, doesn't link me to an article at all, just some crap where I have to sign in or something, is there any wisdom on it?? thanks

Baron,
link not working for me either now, same thing about registering, I think it is free though so might be worth a look.

Baron,

Should be Ok, I would put it in the boil myself, maybe for the last minute or so.

You aren't sticking in the whole jar right, just a taste right.

Sorry to say, that is an aquired taste

Dogger

The article is from The Sydney Morning Herald. Registration is free.

As Dogger says, you're not putting in the whole jar, so don't worry about the salt factor.

Remember that sometimes you actually add salt to brewing water (particularly when brewing ales) to get the correct profile.

Cheers,

Oliver

It is down,
the recipie: 300gm unrefined sugar, 525gm dextrose, 300gm maltodextrin, 300gm dark dried malt extract, 1 tin coopers stout, about 50gm of vegemite, water to the 18L mark.
I originally put 100gm of vegemite in some boiled water and mixed it, it made black water, this stuff was potent and scarry and salty. Boiled all the sugary stuff in a pot and slowly added vegemite mixture, then I chickened out at half way and only added half the mixture. boiled this for 5 mins and added to the fermenter with the tin, put her in an ice bath and filled her up to the 18L mark, pitched yeast. temp = 22c, original gravity = 1.058, taste = burnt and sweet, the girl couldn't pick that there was vegemite in it till I told her, but then she is a girl, and I'm not paying her to be good at identifying beer ingredients, infact I'm not paying her at all.
total cost = $15.55
bubbling away sweetly, half regret not adding all the vegemite mixture, but then when sugars have fermented away I might quietly praise myself,

It is down,
the recipie: 300gm unrefined sugar, 525gm dextrose, 300gm maltodextrin, 300gm dark dried malt extract, 1 tin coopers stout, 50gm of vegemite, water to the 18L mark.
I originally put 100gm of vegemite in some boiled water and mixed it, it made black water, this stuff was potent and scarry and salty. Boiled all the sugary stuff in a pot and slowly added vegemite mixture, then I chickened out at half way and only added half the mixture. boiled this for 5 mins and added to the fermenter with the tin, put her in an ice bath and filled her up to the 18L mark, pitched yeast. temp now = 22c, original gravity = 1.062 (temp. compensated), taste = burnt and sweet, the girl couldn't pick that there was vegemite in it till I told her, but then she is a girl, and I'm not paying her to be good at identifying beer ingredients, infact I'm not paying her at all.
total cost = $15.55 not including priming cost
bubbling away sweetly, half regret not adding all the vegemite mixture, but then when sugars have fermented away I might quietly praise myself,

2-Headed =Brewer/Bally -

Thanks again - the recipe looked good.

BM