by Oliver » Thursday Sep 23, 2004 9:55 pm
Big Al,
Given that stout is brewed with ale yeast, I always aim at 18-20C for fermentation, perhaps up to 22C or so. The higher the temperature the more undesirable flavors the yeast develops.
Just strain it through a seive or colander. You can also line it with a bit of stocking to catch all the small bits of grain and hops.
Rolled oats will do the trick.
I started drinking it at three months, and is still beautiful, 18 months later.
Cheers,
Oliver