swampdog
Member
I just took the first taste of a batch of oatmeal stout. Its not what I expected. Its very dry, with strong roasted (almost burnt) flavors that can only be described as harsh. The word "bitter" also comes to mind.
It spent seven days in the primary, two weeks in the secondary, and then conditioned for seven more days at 68 degrees in the keg. I like to prime my kegs with corn sugar and condition naturally. I've now reduced the temp down to 37 degrees in the hopes that a cold "lagering" period may mellow it out.
Am I going the right way with this? Should I age it at fermentation temps instead?
Thanks,
John
It spent seven days in the primary, two weeks in the secondary, and then conditioned for seven more days at 68 degrees in the keg. I like to prime my kegs with corn sugar and condition naturally. I've now reduced the temp down to 37 degrees in the hopes that a cold "lagering" period may mellow it out.
Am I going the right way with this? Should I age it at fermentation temps instead?
Thanks,
John