Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Fly Sparging Question
Reply
 
LinkBack Thread Tools
Old 08-30-2012, 11:24 PM   #1
twilbrew247
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 132
Liked 3 Times on 3 Posts
Likes Given: 2

Default Fly Sparging Question

I recently made NB's Oatmeal Stout (AG). I just kegged it last Friday (6 days ago). Here's the bill:

6.5 lbs English Maris Otter
1 lb Flaked Oats
0.5 lb English Roasted Barley
0.5 lb English Chocolate Malt
0.5 lb English Dark Crystal
1 oz. Glacier (60 min)
Safale S-04 Ale Yeast

I broke my thermometer when taking the OG, so my original temp correction for the OG was a guess...Here's what I got:

OG: 1.044
FG: 1.013
ABV: 4.04 %

I am making this for my dad-in-law who was coming in town on short notice (tomorrow). Primary for 13 days then cold crashed for 2. Force carbed at 20 psi and agitated. Lowered pressure to ~12 psi.

So I just tasted it and it tastes sharp(?). Maybe slightly watery...

My original thoughts are related to the thread subject. When I was lautering/sparging, I had my HLT rate going faster than my MLT was going out, so before I knew it I had too much water in the MLT. Could this be the reason for the low OG/ABV and the watery mouthfeel?

I have heard that stouts do better and mellow out after they condition in the keg for some time. This is my first stout.

Any suggestions/comments?

__________________
twilbrew247 is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2012, 11:37 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

I think the "sharp" taste is more than likely carbonic acid bite.

When you quick carb something, there is a strong "bite" due to the carbonic acid. That gets better pretty quickly, but it's one reason I never shake or overcarb the keg.

The flavors will meld better with some time, and should smooth out nicely. I think the reason for the low body ("watery feel") is the low ABV. A 1.044 stout isn't going to be full bodied and "chewy", especially if mashed at a cooler mash temp.

If it's at 40ish degrees, I'd probably turn it down a bit to 9-10 psi and purge the keg. That should help make it feel fuller and also reduce some of the carbonic acid bite.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2012, 07:05 PM   #3
twilbrew247
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 132
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Ok, I took your ^^^^^ advice. My regulator was a gift (it's old) from a buddy that distributes CO2 and it only goes down to about 12 psi, but I can adjust it at the distributor too.

forumrunner_20120831_140247.jpg   forumrunner_20120831_140305.jpg   forumrunner_20120831_140327.jpg   forumrunner_20120831_140358.jpg   forumrunner_20120831_140423.jpg  

forumrunner_20120831_140449.jpg   forumrunner_20120831_140513.jpg   forumrunner_20120831_140534.jpg  
__________________
twilbrew247 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question on fly sparging Fishing73 All Grain & Partial Mash Brewing 11 12-20-2011 03:11 AM
Another Fly Sparging question Toecutter All Grain & Partial Mash Brewing 6 05-11-2011 02:43 AM
Sparging question ericd All Grain & Partial Mash Brewing 6 09-11-2009 05:25 PM
Sparging question? GIusedtoBe All Grain & Partial Mash Brewing 12 10-17-2008 11:21 AM
Fly sparging question Tankard All Grain & Partial Mash Brewing 16 05-06-2008 01:25 PM