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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Is there a fix for a sweet stout that is TOO sweet, or do I dump it?

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Old 01-22-2013, 04:14 AM   #11
MetallHed
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I took the keg out of the fridge so it can warm up and age a bit.

I like the idea of adding coffee to it to help the sweetness. I'm not too big on fruit stouts but the oak sounds interesting. I don't have an oak barrel or anything but maybe throwing some oak chips in the keg?

Brewing a second batch without lactose and blending is also a good idea. I would have never thought of that.


I think first I'm just going to let it sit while it's warm to age a bit. I may not try tapping it again till fall. After the cold months, stouts aren't very appealing. If it still is very sweet, I'll try adding the oak chips. If that doesn't work, I'll brew up another batch minus the lactose and blend the two.
I'd really rather not dump it. I have five other kegs available so I can afford to wait on this one.

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Old 01-22-2013, 04:17 AM   #12
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Quote:
Originally Posted by wobdee View Post
It did taste pretty sweet and also a hint of apple as I recall. I'd give it some more time and see if it gets better. If you need help taste testing let me know. Lol
I don't remember it being this sweet though, but also by then I think I was a little .

Also, when I tried yours that you did with this recipe, you had already aged it two years so maybe it does really need that long to develop. Worth it though because it was awesome!

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Old 01-22-2013, 04:17 AM   #13
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Screw coffee, add bourbon.

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Old 01-22-2013, 04:18 AM   #14
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Quote:
Originally Posted by mike_in_ak View Post
If it doesn't get better, just make sure to drink at least two pints of your other home brew before drinking a pint of the stout.
I don't brew many bad beers, IMO, but when I do this is the method I use to drink through them. lol
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Old 01-22-2013, 04:24 AM   #15
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Quote:
Originally Posted by brewingmeister View Post
Screw coffee, add bourbon.
This, but add oak infused bourbon. 5 oz oak in 16 oz bourbon for 5 days. 8 oz bourbon per 5 gal.

Next time you make this, bump IBU to 40.
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Old 01-22-2013, 04:29 AM   #16
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Infect it with Brett C and forget about it for a few months

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Old 01-22-2013, 04:42 AM   #17
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Originally Posted by CPDawg View Post
This, but add oak infused bourbon. 5 oz oak in 16 oz bourbon for 5 days. 8 oz bourbon per 5 gal.

Next time you make this, bump IBU to 40.
Okay so if it's 8 oz bourbon per 5 gal, would I use 5 oz. oak in 8 oz. bourbon for mine, or did you bump it to 16 just to give it a good shot of flavor?

Also, can I put those right in the keg? And how long does it need to age on the oak for the flavor to really affect the beer?
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Old 01-22-2013, 04:49 AM   #18
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I just said 16 oz cause the oak will soak up some of it. I would give it a month after adding.

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Old 01-22-2013, 04:52 AM   #19
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Personally I would just add some good bourbon. Some oak to a lesser bourbon might fix your wagon though.
Remember the smaller the pieces of wood the less you need because of the surface area. If you oak, just oak the bourbon and leave them out of the keg...you don't want it to go from too sweet to too much oak.

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Old 01-22-2013, 05:07 AM   #20
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Yeah. If you use granules, use half that amount. And add only the bourbon. You can add it straight to the keg, but give it some time, 3 to 4 weeks.

To recap add about 5oz oak chips (2.5 oz if granular oak) to 16 oz bourbon. Wait 4-5 days and pour the bourbon through a coffee filter. Pour 8 oz of that into 5 gal beer. Age 3-4 weeks.

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