Originally Posted by mcbethenstein
This is my second time brewing this. I cut back a little on the base malt to lower the gravity. I mashed 150-151 for 90 min. Boiled nearly 90 min, added 12 oz of soured stout at about 1 min to flameout. I pitched and it's been about 4 days since then and fermentation seems complete...I used WLP090. I drew a cup out to use for making some espresso stout brownies. Here is where I want some reassurance. The flavor is pretty sharp, almost acidic, then roasty and finally bitter. I know it's really young. Please tell me its going to mellow out. I think my thin mash may leave it too dry. My backup plan is to boil and add a little maltodextrin if it's too thin and dry.
You can't expect it to be amazing after 4 days and really, if it started at 1.055ish 4 days and the yeast is still workin' hard :-) Let it go 21 days and then keg or bottle it for at least 3 weeks but I'd wait a month. I just made my latest batch last weekend, I didn't cut it back and finished 5.75 gallons at 1.057, used 1084 yeast. I raise the fermentation temp at the end to reduce diacytl to 71 from 65... then after a a few days at 71 back to 65 for the next two weeks... I make this all the time and I never secondary it, I don't use sour beer in mine because I like the taste of the recipe w/out it..