crushnbugs
Well-Known Member
Hi all,
I made this Imperial Stout from a kit from Midwest - in short I steeped the grains for 30 min, added a malt extract. Boiled and added hops, added more hops the last 5 min. Cooled, topped off to 5 gal and added yeast. I fermented for about 12 days and then racked to a secondary carboy and added Champagne yeast. It sat for more than 9 months in the secondary fermenter in a cool dark place. I kegged it, carbonated it and drew my first pint.
The problem that i am faced with is that its sweet. I can taste the malt and the sweetness is overpowering. I am wondering if the addition of the Champagne yeast actually worked at all?
Your thoughts and suggestions are welcomed. I was contemplating bringing it back up to temp and adding more Champagne yeast. Would this be a mistake? As it is now its not drinkable to me. I can't just toss it I want to try to fix it if possible.
Thanks in advance!
I made this Imperial Stout from a kit from Midwest - in short I steeped the grains for 30 min, added a malt extract. Boiled and added hops, added more hops the last 5 min. Cooled, topped off to 5 gal and added yeast. I fermented for about 12 days and then racked to a secondary carboy and added Champagne yeast. It sat for more than 9 months in the secondary fermenter in a cool dark place. I kegged it, carbonated it and drew my first pint.
The problem that i am faced with is that its sweet. I can taste the malt and the sweetness is overpowering. I am wondering if the addition of the Champagne yeast actually worked at all?
Your thoughts and suggestions are welcomed. I was contemplating bringing it back up to temp and adding more Champagne yeast. Would this be a mistake? As it is now its not drinkable to me. I can't just toss it I want to try to fix it if possible.
Thanks in advance!