1. Soaking
I heated the Stout to the same temperature, for 30 minutes, after the curds after being milled and salted - though I think I should have soaked and then salted (we'll have to see how that goes). I later found out that an Irish port (Cahill's) actually has a dark caramel (pronounced k ær ə m ɛ l ) kar - a - mel colouring added. Sorry bit of a pet peeve !
I didn't use Guinness as it was a bit too weak (don't judge me) but, compared to an Australian Extra Stout - Coopers Extra Stout - I thought would produce a better colouring.
2. First pressing
as you can see here that the colouring is not as pronounced even with Coopers. It's still drying at the moment but, I'm going to Vac Pack this one to see what still comes out of the cheese.
I'll keep you posted as it progresses
-- Mal