WellsofMarah
Member
- Joined
- Mar 9, 2014
- Messages
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Hello everyone,
Needless to say, I've been reading here quite a while. I come to you in an hour of need. I've been brewing extract for a few years and I decided for my first all grain batch to go with a coffee-forward take on Founder's Breakfast stout. And then I made some mistakes....
The beer is about to go into secondary fermentation and so far I made two mistakes. The first unknown mistake I picked up was that I was dumb enough to not treat the water, yielding high acidity and a tart flavor so far. I had no idea that coffee, 21 pounds of grain, and soft spring water was a BAD idea. The second mistake was that there was an unforeseen (by me) spike in the yeast temperature triple by close to ten degrees. So, I have a stout with lovely notes of dark roast coffee and dark chocolate plagued with booziness and tartness.
So, I ask, is there anything I can add to the secondary fermenter to cut down on the tartness and to round it out? The booziness will likely fade being in the bottle for a few months. Still, if I can just get rid of the tartness, I can possibly salvage a respectable beer.
So..... Any suggestions?
Needless to say, I've been reading here quite a while. I come to you in an hour of need. I've been brewing extract for a few years and I decided for my first all grain batch to go with a coffee-forward take on Founder's Breakfast stout. And then I made some mistakes....
The beer is about to go into secondary fermentation and so far I made two mistakes. The first unknown mistake I picked up was that I was dumb enough to not treat the water, yielding high acidity and a tart flavor so far. I had no idea that coffee, 21 pounds of grain, and soft spring water was a BAD idea. The second mistake was that there was an unforeseen (by me) spike in the yeast temperature triple by close to ten degrees. So, I have a stout with lovely notes of dark roast coffee and dark chocolate plagued with booziness and tartness.
So, I ask, is there anything I can add to the secondary fermenter to cut down on the tartness and to round it out? The booziness will likely fade being in the bottle for a few months. Still, if I can just get rid of the tartness, I can possibly salvage a respectable beer.
So..... Any suggestions?