An invite to the non-members...

[danno]

...As I head to the Realbeer community home page, I notice "There are 2 members and 89 Guests on the boards."

So sign up, and post a question or two already! I've been homebrewing and kegging for two and a half years, I remember what it was like when I just started. No idea what I was really doing, afraid of screwing up, etc...

This is the coolest hobby, because with just a teeny little care, it's really tough to screw it up, you'll be making unbelievably fabulous beer in no time at all! it's a corny cliché, but the only dumb quiestion is the one you DON'T ask...

[Kiltlifter]

I should start my next batch and since I was given a pretty much complete corny kegging system, I'll have to try it out. Don't worry ... I'll have a lot of dumb questions to ask.

[mscsdrnkbr]

Well, I got my first batch under my belt...at first it was way green, but it's (a Irish stout) mellowing nicely. So, here are a couple of questions. 1) What are some suggestions to sweeten the stout and make it less dry? (2) I have an Irish ale pitcheable tube of yeast left over (unopened) from my first batch in the fridge, (roughly a month ago) How long will it keep before should replace it?

Thanks!! Jim

[MagTheGrate]

If you want a sweeter, less dry ale, add more malt and/or use a less attenuating yeast. Not sure about wyeast, but whitelabs web site lists the % attenuation for all their yeasts.

If you're in doubt about the viability of your yeast, makeup a yeast starter a couple of days before brewing.

-Mag

[BREWERDLUX]

It all depends if you want a sweet stout or a malty stout. If you just want to sweeten it up try adding lactose or milk sugar... Non fermentable adds sweetness only. For a malty sweet stout try adding a larger percentage of crystal malts. Crystal malts also contibute sweetness because allot of the sugars in them are non fermentable also. Also like Mag said a less attentuating yeast will help out.