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**binaryc0de** · 02-12-2011, 12:45 AM

I would give the bottles a few turns to knock the yeast back into suspension and give it more time.

**Xaphoeous** · 02-12-2011, 01:27 AM

+1 on giving it more time. The porter I'm drinking now was a very different beer at 3 weeks than it was at 6 weeks. Much better flavor, carbonation, aroma, etc the longer it sat.

I hope it matures and tastes great for you!

Your best bet is to just brew the same recipe again, just to be sure

Leave it in primary a while longer though...let the yeast clean up more.

kable · 02-12-2011, 01:34 AM

My very first brew I made the mistake of adding the VERY hot 3/4 cup sugar water solution to my bottling bucket and then siphoning the beer into it without letting the solution cool to yeast pitching temperatures.

I probably killed a bit of yeast. My beer took much longer that usual to really fully carbonate, but eventually it did and it was great.

**h22lude** · 02-12-2011, 01:34 AM

I haven't brewed a porter yet but I think you bottled it way too quickly. I keep my beers fermenting for at least 3 weeks. Sometimes I go 2 weeks before starting to take hydrometer readings just because I know I want my beer to be in primary for a while to let the yeast do its work and to clear up the beer.

**Xaphoeous** · 02-12-2011, 01:40 AM

Quote:

Originally Posted by h22lude

I haven't brewed a porter yet but I think you bottled it way too quickly. I keep my beers fermenting for at least 3 weeks.

Yup. Porter needs a lot more time than 8 days.

EDIT: a lot more time than 8 days in primary is what I meant. Leave that delicious nectar of the gods for at least 2 weeks.

**KCBrewer** · 02-12-2011, 01:44 AM

As Revvy would say, time heals all things, even beer.
http://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/

Darker beers, like porters and stouts, don't get really good until they condition for a couple months. Considering how early it was bottled, even though it probably had hit FG, it will probably be another 4-6 weeks before it's really good. Every stout I have done hasn't tasted really good until around 10-12 weeks from brew day.

**Xaphoeous** · 02-12-2011, 01:49 AM

hey KCBrewer...I noticed you have some Cherry Chocolate Stout on tap. I'm brewing a cherry oatmeal chocolate stout this weekend with some Monmorency tart cherry concentrated extract for flavoring in secondary. What did you use for the cherry flavor...cherries, flavoring, concentrate/extract?

**JLem** · 02-12-2011, 01:55 AM

Quote:

Originally Posted by kable

My very first brew I made the mistake of adding the VERY hot 3/4 cup sugar water solution to my bottling bucket and then siphoning the beer into it without letting the solution cool to yeast pitching temperatures.

I probably killed a bit of yeast. My beer took much longer that usual to really fully carbonate, but eventually it did and it was great.

Your hot 3/4 cup of priming solution probably had zero impact on your beer carbonation. 3/4 cup of hot liquid quickly gets cooled down by the 5 gallons of beer. There is no need to cool your priming sugar.

**KCBrewer** · 02-12-2011, 07:39 PM

Quote:

Originally Posted by Xaphoeous

hey KCBrewer...I noticed you have some Cherry Chocolate Stout on tap. I'm brewing a cherry oatmeal chocolate stout this weekend with some Monmorency tart cherry concentrated extract for flavoring in secondary. What did you use for the cherry flavor...cherries, flavoring, concentrate/extract?

I used canned cherries. I will probably use a little extract as well the next time to up the flavor, as well as adding at least 1lb of lactose to the boil since mine came out very dry.

Here's a link to the thread from when I did it.
http://www.homebrewtalk.com/f14/recommendations-turning-stout-into-cherry-chocolate-175143/

Theogard · 02-13-2011, 05:06 AM

I brewed the same kit in December, left it in the primary for 4 weeks and then bottled in early Jan. Now, after a little more than 5 weeks in the bottle it is just starting to taste OK.

So if you wait a bit longer, it will continue to get better.