Just bottled an oatmeal stout yesterday. When I was bottling I noticed that it wasn't as dark as a stout should be, it wasn't black. Will it darken as it conditions?
Just bottled an oatmeal stout yesterday. When I was bottling I noticed that it wasn't as dark as a stout should be, it wasn't black. Will it darken as it conditions?
Where were you noticing it? Even a stout won't look that dark flowing through a 3/8" tube. Did you pour a sample into a normal sized glass?
Probably not going to darken any more. Maybe you should be proud of your lightening abilities and brew some super light stuff. My beers usually turn out darker than they should, although I do only brew extract.
__________________ Life is a carnival, believe it or not.
Question: Revvy originally suggests that the Rule of Thumb for bottling is to keep the bottles at 70F.
Why not keep the bottles at the temperature called for by the particular strain of yeast? For most yeasts - or at least most of the yeasts I work with - this is below 70F. What are our thoughts about 61F? I know this will take longer to carbonate and condition, but won't it result in fewer off-flavors?
__________________ Primary 1: American Amber Primary 2: EMPTY Secondary: Flanders Red Ale, Soured Golden, Belgian Golden Strong Kegged: American IPA Planning: American Pale Ale
Question: Revvy originally suggests that the Rule of Thumb for bottling is to keep the bottles at 70F.
Why not keep the bottles at the temperature called for by the particular strain of yeast? For most yeasts - or at least most of the yeasts I work with - this is below 70F. What are our thoughts about 61F? I know this will take longer to carbonate and condition, but won't it result in fewer off-flavors?
I believe it's because there's so little sugar when you're priming that it won't really matter. It would take much more time and much greater quantities of sugar to really cause any off flavors. Revvy may correct me on this, but when you're bottle carbing you mainly want the quickest carb you can get. That way you can get to aging/conditioning sooner.
__________________ Life is a carnival, believe it or not.
Is there a problem with slightly higher temps for conditioning? Our house is typically 75-80 during the warm summer months. Cooling down to 70 or even 72 would cost $$$$$.
I don't mind putting together a fermentor chiller to and keeping it iced for the 3-4 weeks of primary, but I'd really rather not have to keep up with that for 8 weeks.
Is there a problem with slightly higher temps for conditioning? Our house is typically 75-80 during the warm summer months. Cooling down to 70 or even 72 would cost $$$$$.
I don't mind putting together a fermentor chiller to and keeping it iced for the 3-4 weeks of primary, but I'd really rather not have to keep up with that for 8 weeks.
No there's no need to do that. It just mean more than likely your beer would be done a little sooner, which is not a problem at all.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
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