Can I save my stout before bottling? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Can I save my stout before bottling?

Reply
 
Thread Tools
Old 10-21-2007, 04:59 PM   #1
Benny Blanco
 
Benny Blanco's Avatar
Recipes 
 
Oct 2007
Rochester, NY
Posts: 327


I'm a few days away from bottling my Oatmeal Chocolate Stout. I took a sample and though it does taste good it has that sharp/bitter aftertaste. This being my 2nd batch, I'm pretty sure i steeped in water that was too hot.

I would like this beer to have a subtle sweet side to it. Is there a way I can add a sugar in the secondary or before bottling that will sweeten it up without fermenting it further? Will this clean up some of the aftertaste?



 
Reply With Quote
Old 10-21-2007, 05:05 PM   #2
rdwj
 
rdwj's Avatar
Recipes 
 
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts


You can add some lactose to sweeten it up, but I'll bet that the sharpness will mellow in time if you do nothing.


__________________
On Tap: Whatever I just brewed (got sick of updating it)

 
Reply With Quote
Old 10-21-2007, 05:11 PM   #3
CatchinZs
 
CatchinZs's Avatar
Recipes 
 
Jun 2007
Carlisle, PA
Posts: 408
Liked 3 Times on 3 Posts


Edit: I should have refreshed before I typed...rdwj beat me to it.

More than likely it will mellow over time. I'm about to do my first stout so I don't have first hand knowledge but it appears that they almost always taste better with age.

You could add lactose (milk sugar) as it won't ferment but I think time is probably your best fix.

 
Reply With Quote
Old 10-21-2007, 05:15 PM   #4
Axegod
Recipes 
 
Jun 2006
Ajax, Upper Canada (Toronto)
Posts: 470
Liked 1 Times on 1 Posts


If you add Fermentable sugar, it will ferment into alcohol, and not add any sweetness. Lactose is an unfermtable, and as rdjw says, will add to the sweetness.
Also, if adding a fermentable, it can result in bottle bombs if bottled too soon.
You can post the recipe/techniques/temps, and we may be able to troubleshoot.

At this point, time will greatly improve your beer by melowing out any flavours.

Cheers.
__________________
Primary :
Secondary:
Bottled:
On Order: nothing at all..for a few months
Thinking about: Plisner malt and saaz hops
Drinking:

 
Reply With Quote
Old 10-21-2007, 05:36 PM   #5
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


Yea, you can blame some of that sharpness on the roasted grain. Just give it time as others have stated.

 
Reply With Quote
Old 10-22-2007, 03:31 AM   #6
Benny Blanco
 
Benny Blanco's Avatar
Recipes 
 
Oct 2007
Rochester, NY
Posts: 327

Sounds great guys. I was hoping it was something that would mellow with age. Could it be the 10 oz of cocoa powder I added while boiling? I just put it in the secondary and wow...is a gallon of trub/sediment normal?







Anyway, I was kinda disappointed because I only pulled under 4 1/2 gallons from a 5 1/2 gallon batch.

I'm guessing I add the lactose to my bottling bucket? So, where does one go about buying lactose anyway? Can't say that it's ever been on my shopping list..


 
Reply With Quote
Old 10-22-2007, 04:31 PM   #7
Benny Blanco
 
Benny Blanco's Avatar
Recipes 
 
Oct 2007
Rochester, NY
Posts: 327

Ok, really..does anyone know where to get lactose locally and if I should add to bottling or secondary?


...anyone?


 
Reply With Quote
Old 10-22-2007, 08:35 PM   #8
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
 
TexLaw's Avatar
Recipes 
 
Sep 2007
Houston, Texas
Posts: 3,672
Liked 27 Times on 26 Posts


Your LHBS should have lactose, if you have a LHBS.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

 
Reply With Quote
Old 10-22-2007, 11:17 PM   #9
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
 
Nurmey's Avatar
Recipes 
 
Jul 2007
Omaha, NE
Posts: 3,983
Liked 30 Times on 26 Posts


Quote:
Originally Posted by Benny Blanco
Sounds great guys. I was hoping it was something that would mellow with age. Could it be the 10 oz of cocoa powder I added while boiling? I just put it in the secondary and wow...is a gallon of trub/sediment normal?
Yes, it makes A LOT of trub when you use the whole can of cocoa.

One thing I've noticed with cocoa is that you have to add lactose to counter the harsh bitterness of the cocoa. I think I used 8 - 10 ounces of lactose with my Chocolate Vanilla Stout. I boiled it up with a couple cups of water, cooled it down, and added it to the bottling bucket.

I'm going to be doing a second tasting tonight and hopefully it will have mellowed a bit more than the first tasting a couple weeks ago.
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.

 
Reply With Quote
Old 10-23-2007, 03:53 AM   #10
Benny Blanco
 
Benny Blanco's Avatar
Recipes 
 
Oct 2007
Rochester, NY
Posts: 327

Nurmey, did you add vanilla extract for the vanilla flavor?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling a Stout? Whats my best option?! Anthony_Lopez Bottling/Kegging 5 11-12-2008 05:42 AM
Add coffee to stout at bottling..? beergears Recipes/Ingredients 16 07-21-2008 11:57 PM
Want to save time bottling - Nervous about cleaning bigben Bottling/Kegging 11 01-09-2008 06:04 PM
Bottling a Stout gERgMan Bottling/Kegging 9 03-22-2007 01:51 PM


Forum Jump