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Old 07-22-2010, 06:28 PM   #1
Spica66
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Situation:

I have 4 gallons of a stout that has been in secondary for 10 days. I taste it and it is way too sweet. Nothing "wrong", just didn't get enough bitterness in it for my tastes.

Here is my plan:

Make up 1 gallon of 1.025 Black Patent wort, cool it to room temp, then add it to my secondary (carefully, at the bottom, stirring up the yeast as I do it).

A few of the yeasties will find some new food and come back to life a little bit to process the new sugar, and I get bitterness added to my stout.

Another 10 days for the cells to finish their work, and we can bottle a hopefully much more bitter stout.

Anything wrong with this idea?



 
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Old 07-22-2010, 07:30 PM   #2
Walker
I use secondaries. :p
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When you say "1.025 black patent wort" are you literally talking about some wort made JUST from patent?


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Old 07-22-2010, 07:52 PM   #3
Dave258
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I don't think Black Patent alone will add fermentable sugars. I could be wrong though.

Won't carbination kill some of the sweetness?
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Old 07-22-2010, 07:56 PM   #4
Walker
I use secondaries. :p
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Right... that's where I was headed. Black Patent has no fermentables in it at all. It just adds color, flavor, and some gravity to the beer.
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Old 07-22-2010, 08:03 PM   #5
shecky
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Why not just make a hop tea and add that?

 
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Old 07-22-2010, 08:08 PM   #6
Clayton
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add a little lactic acid
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Old 07-22-2010, 08:09 PM   #7
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I'd worry about oxidation if you're adding it to the finished stout. I'd ferment it separately and then blend. You could pull some of the yeast cake from the finished beer with a sanitized ladle for pitching...

 
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Old 07-22-2010, 09:45 PM   #8
Clayton
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Quote:
Originally Posted by drat View Post
I'd worry about oxidation if you're adding it to the finished stout. I'd ferment it separately and then blend. You could pull some of the yeast cake from the finished beer with a sanitized ladle for pitching...
I would not worry about it, you are adding more wort and yeast they will use up any oxygen let in , this is done in many styles of beer, lots of belgium beers add candy sugar after the bulk fermetaion is over to start a secondry one, an most fruit beers and lambics add the fruit or more wort after the first fermentation has stoped , and this is true for barly wine and meads and other higravity brews

have you ever tasted a beer that was homebrew and thought yuck oxidation or are you just repeating what you heard
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Old 07-22-2010, 10:15 PM   #9
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Black Patent for bitterness? Really?

Why not make a Hop Tea as mentioned earlier?

BTW, what's the OG and FG?
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Old 07-22-2010, 10:18 PM   #10
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And you're sure it reached FG before you transferred to secondary, right?



 
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