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Old 11-19-2011, 03:46 PM   #1
year2beer
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Oct 2011
huntsville, alabama
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Just bottled my cream stout... thought I would share. OG 10625
FG. 10200

FLAVOR: Comes on sweet, finishes clean and highly hoppy... malty tones linger on the pallet. Hops need some bottle conditioning... to smooth/equalize with the sugars.

I bottled after 2 weeks. Plan to condition for 14-21 days in bottle. My buddy said it was a lighter version of guiness...

I'm pretty happy since I had to re- pitch dry after the wyeast never fermented.

Thoughts?

 
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Old 11-19-2011, 04:26 PM   #2
phillyhomebrew
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Oct 2011
Philadelphia, PA
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Quote:
Originally Posted by year2beer View Post
Just bottled my cream stout... thought I would share. OG 10625
FG. 10200

I bottled after 2 weeks. Plan to condition for 14-21 days in bottle. My buddy said it was a lighter version of guiness...

I'm pretty happy since I had to re- pitch dry after the wyeast never fermented.

Thoughts?
With an OG that high (and a FG pretty high too), I wouldn't have bottled it so early. Be prepared for some bottle bombs. Cover the bottles with a blanket or something, and keep them COOL!

As for a lighter version of Guiness... You're looking around 7% ABV there, and Guiness is typically like 4% ABV, so I think someone meant "Heavier"

Anyway, good luck and keep us updated!

 
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Old 11-19-2011, 05:00 PM   #3
Christianb17
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Sep 2011
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Guinness is a very light beer. It is a commom misconception that guiness is heavy because it is served from a nitro tap. Also it uses roasted barley instead of malted barley so its very light.

 
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Old 11-19-2011, 06:05 PM   #4
beergolf
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1.020 might not be too high to finish depending on the recipe. Some stouts do finish that high.

But I agree another week in the fermenter might have been better.

 
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Old 11-19-2011, 06:07 PM   #5
phillyhomebrew
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Oct 2011
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Quote:
Originally Posted by beergolf View Post
1.020 might not be too high to finish depending on the recipe. Some stouts do finish that high.

But I agree another week in the fermenter might have been better.
I typically say anything 1.050 and below can finish in 2 weeks, but anything over that should set longer accordingly.

This theory isn't science as much as experience.

 
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Old 11-19-2011, 06:09 PM   #6
unionrdr
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Actually,the FG isn't too high. My Buckeye Burton ale was OG 1.065,FG 1.018. It stopped at 1.020,so I warmed it & swirled it gently to rouse some yeast. Went down to 1.018 for a week,bottled last Sunday.
As of now,it's already settled clear,& no bottle bombs yet. Some beers that are intended to be malt heavy,maybe a little sweet will do that. Mine took 5 weeks to get it finished & settled out well. So 2 weeks is a tad short usually,but not always.
Looks like that theory is working so far. It worked for the Burton brewers for a couple hundred years...
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Old 11-20-2011, 07:57 AM   #7
year2beer
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Oct 2011
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I checked the Gravity and swirled 4 days in a row. It didn't budge.

To experiment, I actually left 2 gallons fermenting another week... only bottled half the carboy.

I'm actually going to do a side by side taste test to see if letting it ride an extra week in the fermenter is worth it (especially after no movement on my gravity reads).

A few notes: bubbling and Krausen were gone after 3 days... I checked the gravity after a week and it was at 1.028... My target gravity to keep it at 5% ABV was 1.020 give or take. I was satisfied bottling...

To be safe I did 2/3rds the recommended priming sugar (per the calculators)... and John palmer's charts

I really want a dessert beer that I can sip on with the wife after a warm meal in the winter time... I've got all the bottles boxed up and sitting in a plastic bucket covered-- any bottle bombs are welcome, cause it'll be easy clean up.

I PERSONALLY LOVE MAKING MISTAKES... I figure I'll learn more--and the kid scientist in me likes to figure out WHY things happen...

Awesome feedback though... keep it coming!

 
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