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Old 06-06-2010, 12:48 PM   #1
Superkabuto
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Default This is going to get better, right?

I made an imperial stout from 6# light LME, 1# dark DME, and 3# corn sugar. OG = 1.082, FG = 1.022. After 2 weeks in primary, 2 weeks in secondary, and two weeks in the bottle, it's so tangy that it's almost undrinkable. This is going to get better with some age, I hope.

I should also mention that the beer seems to be a bit overcarbonated, which could possibly be affecting the flavor.
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Old 06-06-2010, 01:22 PM   #2
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With 25% of the fermentables from the sugar, it may not improve too much. That is a pretty high percentage of sugar. Still, time does great things and so it may mellow quite a bit. I've never used that much sugar in a batch, besides the old Cooper's kit (which WAS undrinkable) but I would think that time would help smooth it out somewhat.
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Old 06-06-2010, 02:57 PM   #3
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Over carbonation can cause a prickling sensation on the tongue that may be part of what you are calling tangy. That's easy to fix. Pour it (not gently) into a glass and then pour from that glass to a second glass. Voila. Repeat if necessary.
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Old 06-06-2010, 03:03 PM   #4
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I'm with Yooper on this one (though it's actually 42%)... dude that's a ton of corn sugar. Corn sugar is used on high alcohol brews to dry them out and make them more drinkable (according to style). This applies to styles like tripel, but only use MAX 20% sugar. I freaked out when I used 15%

You probably don't want your stout to be that dry.... stouts are meant to be rich and malty. Also, that high a percentage of sugars will impart that tangy flavor you spoke of.
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Old 06-07-2010, 06:36 PM   #5
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Quote:
Originally Posted by Superkabuto View Post
I made an imperial stout from 6# light LME, 1# dark DME, and 3# corn sugar. OG = 1.082, FG = 1.022.
Just curious, but where did that recipe come from? I don't even
use corn sugar to bottle carbonate, I use dme.

Ray
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Old 06-07-2010, 11:02 PM   #6
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Quote:
Originally Posted by Reno_eNVy_446 View Post
though it's actually 42%
actually it's 30%. 10 lbs total and 3 lbs corn sugar.

do you do full boil or partial and add water later?
did you add all the fermentables at the beginning of the boil? late additions?
lightly hopped or high ibu's?
did you add any specialty grains?
how quickly do you cool your wort?
what's your fermentation temp?

i don't know if time will fix that beer completely but it'll certainly taste better in a few months. yooper is right about using too much corn sugar, though. <zen> nobody can fix your beer, only your technique <zen>
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Old 06-07-2010, 11:55 PM   #7
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Tell me about your yeast.
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Old 06-08-2010, 12:46 AM   #8
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Experience tells me, no, it's not going to get better.

However, not all is lost. You can blend this with another brew to make it more palatable.

If it's cidery sweet from the corn sugar you can blend it (always start at 50/50) with a very bitter brew or something very effervescent like a Bud. That'll improve two beers right there!

You'll have to experiment some to come up with a good blend. And don't rule out Dr. Pepper or something like Sprite either (non-brand named products are also acceptable).
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Old 06-08-2010, 12:41 PM   #9
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Quote:
Originally Posted by rayg View Post
Just curious, but where did that recipe come from? I don't even
use corn sugar to bottle carbonate, I use dme.

Ray
I made it from some odds and ends lying around. I didn't have anough extract to get the ABV I wanted, so I added some corn sugar.
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Old 06-08-2010, 12:42 PM   #10
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Quote:
Originally Posted by petep1980 View Post
Tell me about your yeast.
I used WL099 Super High Gravity Yeast (see above post about making this from odds and ends lying around)
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