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Klondike21 · 12-03-2012, 01:36 AM

Just brewed this recipe today and am definitely looking forward to how it turns out! thanks for the recipe!

**modernlifeisANDY** · 12-03-2012, 11:59 AM

Quote:

Originally Posted by morequinn

Brewed this yesterday with 4oz powder and 10 tea bags. Should I leave the bags in the primary or take them out?

I usually take them out/leave them behind in the kettle when draining.

**Reno_eNVy** · 12-03-2012, 04:08 PM

Quote:

Originally Posted by modernlifeisANDY

I usually take them out/leave them behind in the kettle when draining.

This. I'd be concerned about tannin extraction (are there tannins in peppermint?... maybe...) and severe over-flavoring.

BattleGoat · 12-03-2012, 04:26 PM

Quick question regarding fermentation temps: I brewed a mini-batch of this on the 28th, and I was able to get it down to 68 pretty quickly. But over the past two days or so it's climbed to 70 and won't budge. I've had it in a water bath since it was pitched, and I'm not sure I can hook up a fan or anything like that to help drop it again.

Long story short - how far out of the ideal fermentation temp can I be without risking off-flavors?

**modernlifeisANDY** · 12-03-2012, 05:30 PM

Quote:

Originally Posted by Reno_eNVy

This. I'd be concerned about tannin extraction (are there tannins in peppermint?... maybe...) and severe over-flavoring.

Not sure about tannins, but if you've ever over-steeped a cup of tea you're going to experience the same thing over time in your fermentation. It isn't nice.

**modernlifeisANDY** · 12-03-2012, 05:31 PM

Quote:

Originally Posted by BattleGoat

Quick question regarding fermentation temps: I brewed a mini-batch of this on the 28th, and I was able to get it down to 68 pretty quickly. But over the past two days or so it's climbed to 70 and won't budge. I've had it in a water bath since it was pitched, and I'm not sure I can hook up a fan or anything like that to help drop it again.

Long story short - how far out of the ideal fermentation temp can I be without risking off-flavors?

Is that 70 degrees your ambient temperature or your fermentation temperature?

White Labs lists WLP004 as having an optimum temperature of 65-68 degrees. 70 isn't too bad if the temperature you're referring to is fermentation temperature.

BattleGoat · 12-03-2012, 05:40 PM

Fermentation temp. I'm reasonably sure it'll be ok. Just wasn't sure what to expect (if anything) from the slight elevation.

I will say, for my first brew I'm kinda unimpressed with the fermentation action. It was lively as hell for the first day and a half or so, but now it's virtually still. There is still fermentation going on, but it's much more subdued than I was expecting.

**modernlifeisANDY** · 12-03-2012, 06:02 PM

Quote:

Originally Posted by BattleGoat

Fermentation temp. I'm reasonably sure it'll be ok. Just wasn't sure what to expect (if anything) from the slight elevation.

I will say, for my first brew I'm kinda unimpressed with the fermentation action. It was lively as hell for the first day and a half or so, but now it's virtually still. There is still fermentation going on, but it's much more subdued than I was expecting.

Fermentation is always the most boring part for me.

morequinn · 12-15-2012, 05:24 PM

I was going to keg this today. Are you guys adding more tea bags to the keg? I used 10 bags at the end of the boil, but the mint flavor seems pretty faint right now.

On a side note, I was always under the impression that you only had to worry about overstepping black, green, and white teas. I thought you didn't have to worry about overstepping herbal teas. Maybe mint is an exception though.

Sjorge3442 · 12-24-2012, 10:02 PM

Just an update for everyone. I've brewed this twice now and the first time followed the directions to a T except only 5 oz of chocolate. Second time jumped to 7oz with WL Burton ale yeast. The Burton was way too active for this stout. Way over carbonated and I only used 4oz of dextrose at bottling. Needless to say. Non beer drinkers like this beer and so do seasoned beer snobs. This will probably become my house stout recipe. Next time going to make it a coffee stout with fresh pressed Brazilian coffee.