Fly Sparging Question
I recently made NB's Oatmeal Stout (AG). I just kegged it last Friday (6 days ago). Here's the bill:
6.5 lbs English Maris Otter
1 lb Flaked Oats
0.5 lb English Roasted Barley
0.5 lb English Chocolate Malt
0.5 lb English Dark Crystal
1 oz. Glacier (60 min)
Safale S-04 Ale Yeast
I broke my thermometer when taking the OG, so my original temp correction for the OG was a guess...Here's what I got:
ABV: 4.04 %
I am making this for my dad-in-law who was coming in town on short notice (tomorrow). Primary for 13 days then cold crashed for 2. Force carbed at 20 psi and agitated. Lowered pressure to ~12 psi.
So I just tasted it and it tastes sharp(?). Maybe slightly watery...
My original thoughts are related to the thread subject. When I was lautering/sparging, I had my HLT rate going faster than my MLT was going out, so before I knew it I had too much water in the MLT. Could this be the reason for the low OG/ABV and the watery mouthfeel?
I have heard that stouts do better and mellow out after they condition in the keg for some time. This is my first stout.