This is the second stout I tried, and after 1 week in the bottle it has a sour taste and no head. I know I should wait longer to try, but it had this overly sweet sort of sour taste when I did my last hydrometer reading as well. I was pretty thorough in sanitation I thought. Not sure what I did wrong, here is a detailed layout of process. Any input is appreciated.
This is a 2.5gal recipe. Steeped chocolate malt, crystal malt, black patent malt and carapils for 30 minutes at 160-175F in approx. 1.5 gallons. Bring same water to a boil, and add 3.3lbs LME and 1oz Columbus hops. Start timer for 60min. Boil and stir until 16 min mark and add in additional 1oz hops. Boil until 9.5 min mark. Add 2.5oz chocolate and boil til 0. Cool and pour into fermenter containing 1 gallons cold (pre-boiled) water. Pitch yeast. Took hydrometer reading after yeast was pitched, so I added a little more yeast in case any was lost. Fermented in 3gal carboy for 2 weeks and then siphoned to mr.beer bucket and left for another 5 days. Bottle with 1.2oz(weight) or ¼ cup corn sugar to 2 cups of water. Some of the sugar solution spilled during filling the container
7.5% initial Final 5%
OG is 1.0565 Final 1.017
This is a 2.5gal recipe. Steeped chocolate malt, crystal malt, black patent malt and carapils for 30 minutes at 160-175F in approx. 1.5 gallons. Bring same water to a boil, and add 3.3lbs LME and 1oz Columbus hops. Start timer for 60min. Boil and stir until 16 min mark and add in additional 1oz hops. Boil until 9.5 min mark. Add 2.5oz chocolate and boil til 0. Cool and pour into fermenter containing 1 gallons cold (pre-boiled) water. Pitch yeast. Took hydrometer reading after yeast was pitched, so I added a little more yeast in case any was lost. Fermented in 3gal carboy for 2 weeks and then siphoned to mr.beer bucket and left for another 5 days. Bottle with 1.2oz(weight) or ¼ cup corn sugar to 2 cups of water. Some of the sugar solution spilled during filling the container
7.5% initial Final 5%
OG is 1.0565 Final 1.017