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  1. A

    Stout not dark enough

    No, I boiled the starting water, cooled to ~150F, steeped, cooled, and added to the secondary. Why?
  2. A

    Stout not dark enough

    Thanks all for the advice. Maybe I'll end up with charcoal from too much black malt, but I REALLY wanted a stout. I bought 'flaked oats' from the LHBS, and roasted them on a sheet pan in a 400F oven for an hour, stirring every 15 minutes. The came out nice and brown, with a nutty smell...
  3. A

    Stout not dark enough

    For better or worse, I doctored up my stout after transferring to secondary. Boiled 1/2 gal water for sanitation, then steeped 1/2 lb black patent and 1/2 lb chocolate malt for 30 minutes. Black black BLACK it was. Once I added it to the secondary the stout turned nice and black. We'll see...
  4. A

    Stout not dark enough

    Last weekend a friend and I brewed "Samuel Smith's Oatmeal Stout" out of the "Clone Brews" book by Szamatulski, and it just isn't dark enough! It looks more like a dark amber / light porter. Here is the recipe: Steep at 150F for 20 minutes: 1/2 lb fresh roasted flaked oats 1/2 lb 55L...
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