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Old 10-21-2007, 04:59 PM   #1
Benny Blanco
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Default Can I save my stout before bottling?

I'm a few days away from bottling my Oatmeal Chocolate Stout. I took a sample and though it does taste good it has that sharp/bitter aftertaste. This being my 2nd batch, I'm pretty sure i steeped in water that was too hot.

I would like this beer to have a subtle sweet side to it. Is there a way I can add a sugar in the secondary or before bottling that will sweeten it up without fermenting it further? Will this clean up some of the aftertaste?

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Old 10-21-2007, 05:05 PM   #2
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You can add some lactose to sweeten it up, but I'll bet that the sharpness will mellow in time if you do nothing.

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Old 10-21-2007, 05:11 PM   #3
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Edit: I should have refreshed before I typed...rdwj beat me to it.

More than likely it will mellow over time. I'm about to do my first stout so I don't have first hand knowledge but it appears that they almost always taste better with age.

You could add lactose (milk sugar) as it won't ferment but I think time is probably your best fix.

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Old 10-21-2007, 05:15 PM   #4
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If you add Fermentable sugar, it will ferment into alcohol, and not add any sweetness. Lactose is an unfermtable, and as rdjw says, will add to the sweetness.
Also, if adding a fermentable, it can result in bottle bombs if bottled too soon.
You can post the recipe/techniques/temps, and we may be able to troubleshoot.

At this point, time will greatly improve your beer by melowing out any flavours.

Cheers.

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Old 10-21-2007, 05:36 PM   #5
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Yea, you can blame some of that sharpness on the roasted grain. Just give it time as others have stated.

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Old 10-22-2007, 03:31 AM   #6
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Sounds great guys. I was hoping it was something that would mellow with age. Could it be the 10 oz of cocoa powder I added while boiling? I just put it in the secondary and wow...is a gallon of trub/sediment normal?







Anyway, I was kinda disappointed because I only pulled under 4 1/2 gallons from a 5 1/2 gallon batch.

I'm guessing I add the lactose to my bottling bucket? So, where does one go about buying lactose anyway? Can't say that it's ever been on my shopping list..

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Old 10-22-2007, 04:31 PM   #7
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Ok, really..does anyone know where to get lactose locally and if I should add to bottling or secondary?


...anyone?

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Old 10-22-2007, 08:35 PM   #8
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Your LHBS should have lactose, if you have a LHBS.


TL

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Old 10-22-2007, 11:17 PM   #9
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Quote:
Originally Posted by Benny Blanco
Sounds great guys. I was hoping it was something that would mellow with age. Could it be the 10 oz of cocoa powder I added while boiling? I just put it in the secondary and wow...is a gallon of trub/sediment normal?
Yes, it makes A LOT of trub when you use the whole can of cocoa.

One thing I've noticed with cocoa is that you have to add lactose to counter the harsh bitterness of the cocoa. I think I used 8 - 10 ounces of lactose with my Chocolate Vanilla Stout. I boiled it up with a couple cups of water, cooled it down, and added it to the bottling bucket.

I'm going to be doing a second tasting tonight and hopefully it will have mellowed a bit more than the first tasting a couple weeks ago.
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Old 10-23-2007, 03:53 AM   #10
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Nurmey, did you add vanilla extract for the vanilla flavor?

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