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Old 08-01-2014, 03:55 AM   #11
Dynachrome
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Look up maltodextrin.

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Old 08-01-2014, 08:34 PM   #12
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I 2nd the recommendation to not try and "fix" it. Blend when you consume it, if that helps.

Honestly 1LB of C120 is not that much, nor is 120 *that* sweet especially compared to c40 or c60. Mash at 152 is fairly neutral so with a high ferment temp and aggressive yeast strain I would not expect this to have to much in the way of residual sweetness. Chocolate malt also provides some additional bitterness/astringency that reduces the mouthfeel somewhat.

1 Week to full carbonation in the bottle is pretty optimistic. Ill bet this will be much better in 2 weeks.

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Old 08-24-2014, 09:36 PM   #13
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Has time in the bottle helped this, inquiring minds want to know.

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Old 09-01-2014, 02:41 PM   #14
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Thanks for the comments, all. Time in the bottle has increased carbonation a bit, but hasn't done anything for head retention. within a few seconds after pouring the foam dies and I'm left with a clear, glassy surface to my stout.

Taste has improved some. It's not a bad beer. I'm out of that tripel now, so I do add a touch of sweetness to the pints - usually a tsp of maple syrup does the trick, turning it into a decent maple stout.

Once I have my keezer up and running I'll be able to get all the bottles cold conditioning, which should help clean up some flavors from what I suspect is some yeast yet in suspension.

Thanks for the info on Crystal 120! I've always been scared to use more than a lb. I'll try more next time.

Cheers!

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Old 09-04-2014, 09:21 PM   #15
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Mash higher next time. Somewhere between 156 and 158.

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