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Old 12-28-2012, 02:50 AM   #101
Feb 2011
Auburn, WA
Posts: 64
Liked 1 Times on 1 Posts

Well folks, I just re-tapped this one from a January 2012 brew-day. It's been sitting in my garage fridge since around April or so. When I first tested the beer prior to kegging, for some reason I didn't get much vanilla at all. So what did I do? I added two vanilla beans to secodary for nearly two weeks. The initial vanilla flavor was way over-the-top for me, so I thought I'd let it sit for a while. I have to say, it's still a bit much. Definitely a good beer, but I'm not sure I'll be brewing it again. Wish I wouldn't have meddled with it!

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Old 03-18-2013, 09:29 PM   #102
Jul 2011
Lincoln, NE
Posts: 332
Liked 9 Times on 9 Posts

Brewed this up today, didn't change much but man did I come out with a high gravity!

I was aiming for 10% ABV. with my recipe. I input the carmelized sugar incorrectly in BeerSmith, so it didn't give me gravity in the software. I also got significantly better efficiency than normal. I ended up with a 1.096 SG. Projected ABV. 10.9%

Anyways, I noticed that the wort retained more of the cardamom flavor than I expected for it only being one teaspoon. Anyone else notice this, and/or did it go away after fermentation?? I did grind my own, so it may have been more potent than if bought pre-powdered...

I'm hoping I didn't make a cardamom bomb. I will certainly report back with my results in a few weeks.
Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

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Old 06-24-2013, 10:29 AM   #103
Feb 2013
Corvallis, Oregon
Posts: 25
Liked 8 Times on 6 Posts

subscribed. Hopefully someone can actually give feedback on what the hell is going on with the taste of this thing. I already know that it likes to blow off...

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Old 06-24-2013, 02:32 PM   #104
Mar 2013
Athens, GA
Posts: 528
Liked 95 Times on 71 Posts

Originally Posted by Brickout View Post
The exact ingredients were not in Beersmith, so I had to do some substitutions.
I know it's quite late to be mentioning this, but... one of the things I found useful in BeerSmith is that it gives you the ability to add new ingredients to the list, and edit the information about the ingredients (this is particularly important with the prices, since the default prices are generally either very high or very low - I could only dream of finding malt at some of the default prices that are listed there!) If you go to Insert in the main menu, you will get the wizards for adding new ingredients.
#define KINSEY (rand() % 7)
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Old 01-15-2014, 12:42 AM   #105
Ki-ri-n's Avatar
Oct 2009
Richfield, WI
Posts: 452
Liked 65 Times on 46 Posts

So, I did this one again. And this beast just blows the blow off tube out of the carboy. I've got 5 gallons in a 6.5 gallon carboy and it still blows the blow tube out and with it a quart or so. Is there a good way to prevent this? I tried to ferment a little cooler but that didn't work either. Seams like Im losing quite a lot due to fermentation. Acceptable?

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Old 01-15-2014, 01:20 AM   #106
Apr 2012
Cincinnati, Ohio
Posts: 2,378
Liked 224 Times on 181 Posts

Obvious answers are - make a smaller batch or use a bigger fermentor.

Does fermcap help with that? I'm not sure, but I've been using it lately and haven't had a blowoff since.

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Old 01-15-2014, 03:01 PM   #107
IvanTheTerribrew's Avatar
Mar 2013
Cranston, RI
Posts: 513
Liked 54 Times on 49 Posts

Yeah so if you have a hop that is 5 AAU per ounce (% Alpha) and need 14.5 AAUs then just do the math 14.5/5 = about 3 which is your ounces.

The reason recipes come like this is to emphasize how much alpha acids you need. Reasons for that is you may have a batch of a certain hop that is lower or higher than it's usual alpha acid content. Or if you simply can't get the said hop and need to substitute at least you'll know where you're suppose to be. Hope this helps.

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Old 04-06-2014, 06:23 AM   #108
butterpants's Avatar
Apr 2013
, Colorado
Posts: 1,143
Liked 123 Times on 103 Posts

I'm doing the bourbon barrel thing with french oak spirals and jim beam.

Mine was a cardamom bomb as well.

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