djevans3

Recipes 

wormraper

Recipes 

ok, tasted mine after almost a week of bottling. tasty, but I think I added too much sugar for a stout's profile when bottling. when with 4.5 ounces of sugar instead of 3.5 ounces of sugar so it would carb a tad faster (my father in law LOVES stouts and is coming down for thanksgiving and I wanted it to be ready in 2 weeks instead of 3)... yeah yeah I know, stupid, still well within parameters for bottle bombs etc. (tested and FG was at 1.017 for 4 days straight). just a tad "sharper" than most stouts are, kinda covers up the smooth creamier taste that I can detect underneath that carbonation. Can I just crack the lids a bit and recap to relieve some of that carbonation. (stout still tastes good just know it can be soooooooo much better if it was less carbonated.)

Aboo

Recipes 

I must have missed something on the page you linked, but I couldn't find the extra light there at all.

Looks like the difference between Amber and Light is Amber is sweeter? I got impatient and already asked them to send the Amber instead, before I read your post. I guess I won't be brewing until next weekend then. Damnit.

shadows69

Recipes 

The "Sharp " taste will fade as it ages. Your tasting "green " beer right now. I would say start drinking those beers in two weeks, that carb level is going to make it taste like soda if you leave it go to long. I have done the very samething. Now I keg... less worries. Still this is the best stout I ever made and people who don't like stout keep coming back for more!

djevans3

Recipes 

Sorry, most homebrew shops call it extra light. Briess calls it Pilsen light. It's the same stuff.

wormraper

Recipes 

yeah, a "soda" taste is the best way to describe it. ok, it'll mellow as it ages a bit. good, I'm hoping to pop the bottles at about the 2-2.5 week mark for my father in law. x fingers.

J187

Recipes 

For what it's worth, Brad responded to my email saying it's a known bug and they are working to fix it for the next release.

DrummerBoySeth

Recipes 

Gonna brew this next, I think... I do love me some sweet stout!

__________________
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen

Aboo

Recipes 

No worries, as I said I had already told them to replace it with the Amber Extract. And I decided I'm going to brew it with the Amber anyway. There are other grains in the Amber, true. But, it's grain and half the fun of this hobby is seeing what happens, right? I'm highly doubtful it will completely destroy what I'm going for which is a sweet, sessionable Stout.

This will be my second beer, not counting Apfelwein and my first to ferment in glass. I'll post updates to let you know how the Amber impacts it. Wish me luck!

Aboo

Recipes 

Ok, I brewed this last night with the following changes.

1.) My grain order came all combined in one big bag, so I couldn't separate the oats. Instead, I brought my water temp to 115 and steeped the whole bag for 15 minutes, then just left it all in there and brought the temp up to 155 for another 45 minutes.
2.) Used Amber extract instead of Light. Added half of the DME after the steep, then added the other half with the Lactose and Irish Moss. at the 15 minute boil point.
3.) Added bittering hops at 45 minutes instead of 60 and aroma hops at flameout.

My OG was 1.049, which I think is pretty good considering the partial boil mix. I'm still looking to hit the prescribed FG from the original recipe.

It is bubbling merrily away on my kitchen table this morning. My first ferment in glass and I'm enjoying the show!