Stout conditioning and taste

vadem · 11-28-2011, 02:44 PM

I brewed AHS Oatmeal stout (extract) and it has been bottled for about 6 weeks. The few I have tasted (the latest about a weeks ago) have had what I would describe as a fairly strong alcohol taste, maybe even a whiskey or bourbon hint. I added the 1% alcohol boost (might not have needed it). I know that stout takes longer to condition than lower gravity beers (this one had OG at 1.064 and FG 1.014- 6.4% ABV) but was wondering about others' experiences with stouts and how long it took to mellow out. I'm keeping Revvy's words and advice about patience in mind as I go through this, but occasional positive reinforcement is always good

This was my second brew.

Thanks!

BuckettOfBeer · 11-28-2011, 02:51 PM

I'm having a similar situation with a porter right now. Love to hear what people think!

Jwood · 11-28-2011, 03:29 PM

what was your fermentation temperature (actual temp, not ambient)? Could be fusel alcohols you are tasting, which can result from a high fermentation temp.

Still, if its bottled you might as well set it aside and keep trying one every few weeks or so.

**RM-MN** · 11-28-2011, 03:31 PM

My stouts take between 2 and 4 months to get really smooth and good. The darker the grains and the higher the alcohol the longer they take to get fully mature. Since you have a stout with an alcohol boost I'd suspect that 3 to 4 months would be a good target.

**Malticulous** · 11-28-2011, 04:24 PM

Strong alcohol taste does suggests the fermentation temp got a little out of control. It mellows with age. I've enjoyed much stronger stouts in less than a month.

pointerDixie214 · 11-28-2011, 05:45 PM

I just brewed this (AHS Oatmeal Stout) a month ago with the boost as well. Already carbed up in the keg and tastes great.

My guess is the same as above... too high fermentation temps (I kept mine at 60 degree ambient) and the taste will go away in a few weeks.

For what it's worth, after it mellows out it's probably the best beer I have made from a kit....

coastwx · 11-28-2011, 06:50 PM

yeah, probably fermentation temp. I've found Safeale US-05 is pretty forgiving in terms of top end temperature. I brewed a pale ale one weekend this summer and had to leave it the following week. It must have fermented in the upper 70's (usually use water bath and ice bottles to regulate), but it turned out decent to very good once kegged for a month. Just did a Porter with 1/2 lb brown sugar boost. It fermented around 70-72 and my first bottle yesterday was very good, no alcohol taste whatsoever.

vadem · 11-30-2011, 06:51 PM

Thanks everyone. True, I was fermenting during warm times but I did keep it in a swamp cooler and tried to maintain in the mid 60s or so (with ice packs), with occasional rises to 70. I'm going to just sit tight and see what happens in the next months. I don't want to taste too many of them too early in case it turns out to be great later and I don't have enough left to enjoy