Sweet Stout Deception Cream Stout

[Safa]

Didn't check the AA, really should have. Super disappointed because, like you, my hydro sample at bottling was fantastic.

Is there some sort of infection that could have caused the change in flavour perhaps? I had just put the change in flavour down to carbonation and chilling.

 

[bolus14]

Not sure how much time you've given it, but could just be green. I popped a bottle open tonight, after only 4 days in the bottle. Still tastes like it needs to come together, but has a nice roast to it. Wife, far from a beer drinker but tastes almost everything I make, commented that this tasted like cold coffee, no bitter bite, no detectable alcohol, perfect carbonation makes it silky.

My only complaint is the aroma needs to come together along with the initial taste. The roasted flavor doesn't seem to linger as much as I would like. If anybody has any ideas on how to get a longer lasting roast taste that it would be great. Other than that this brew is excellent and I'm sure will get better with another week or so of conditioning.

 

[IMXELITE]

I had mine bottled since Dec 7th. I tested it at two weeks and it had a weird taste almost like it was infected. An off bitter taste. However I tasted two bottles over the weekend and it tasted great. It seems that those of us that got a higher gravity may need to wait longer for this to Melo out.

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[Safa]

How high did you go with the og? Did you achieve it with extra two row or did you increase each grain proportionally?

 

[IMXELITE]

I increased each grain proportionately. I used beer Smith for the adjustments. My OG was 1.075

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[Safa]

Thanks, sounds good.

I increased OG to 1.065 with just two row, does anyone know if that would have affected the flavour profile at all?

 

[Yaksha808]

So... this was supposed to be me saying how I'm going to really enjoy making this... but instead this is me saying... AHB messed up the grain bill which now will be...
7lb 2row
1.5lb white wheat
14oz chocolate
12oz victory
8oz Crystal 90
8oz roasted barley

So... this will not be anywhere near this beer... I hope it turns out good... but I'm not holding my breath

 

[NinjaMedic]

I keg conditioned my first batch 2+ months. Second batch 7+ months. Both were good. But guess which one was better.

Well crap. Lol I bottle this in two weeks. Not sure I want to wait another two months. Better get something else brewing ASAP.


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[manowarfan1]

OK so following up on my brew day post of 1/21, I totally botched this in that i basically made the 5 gallon batch into a 2.5 gallon batch and ended up with an OG of 1.114 at 74F.
One month later my gravity is still at 1.040 for a couple days running. From what I can tell that would be about 10% ABV at 63% attenuation. I did rock the LBK (using an old mr beer fermenter for trying new recipes out - ale pale is occupied) to see if maybe the yeast could be roused into chewing thru a little more, no change.
Would you all:
A) Add more S-04
2) Shake up LBK for another day or two
C) Bottle - this kind of scares me (Bottle Bomb potential) coz the gravity is still so high (i didnt have lactose on hand so it isnt that) but I did add malto dextrin and more crystal to get some sweetness and mouthfeel.
Thanks for any feedback.
Cheers
jeff

 

[bleme]

Go in your brewing software and put in only your maltodextrine amount with a final volume of 2.5 gallons to see what it predicts the OG to be. Subtract that from your original gravity and your current gravity to see what your actual attenuation is. Look any better?

 

[manowarfan1]

Well if I am reading this right - no real change in BeerSmith from adding 8 oz MaltoDex - says expected FG after secondary is 1.011. Original SG 1.116 (adjusted) current is still at 1.040. Subtracting the .011 from both of those totals and then figuring attenuation puts me at 70% apparent attenuation. That may be all I get outta the old S-04 but just wanted to be sure. Hell I may have to put these in the old PET bottles just in case

 

[Ddubduder]

Try a taking a small sample out and drop in a packet of s05 at room temp and see what happens. If it doesn't budge a room temp it isn't going anywhere.


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[MarathonMurse]

Bottled this one just this morning. Hydrometer sample tasted like coffee with a little caramel creamer. VERY happy so far, and really looking forward to the finished product!

 

[skitter]

Just started this. I was planning in fermenting it the one month, but conderned about the half batch I have in the Mr Beer keg. Wondering if the open fermentation concept will cause a problem at that length of time

 

[MarathonMurse]

Not an issue for me skitter. Left mine in the LBK for a month, and even green and flat, the sample was damn good.

I'll post back if there's bottle bombs/gushers, but I doubt it.

 

[skitter]

Cool, I was more worried about a bad colony starting if the fermentation wasn't able to keep the barrier up

 

[skitter]

I did brew this with double the lactose, .5lb for a 2.5g batch. I also added 1 vanilla bean

 

[Zzyzx3]

Brewed this today for the first time, but upped the lactose to 1 lb and added 1 lb of flaked oats. Excited to see how it turns out.

 

[skitter]

Oh, and my lhbs was out of magnum amd warrior so had to use nugget...

 

[bleme]

Pulled a sample of this today to make sure it was ready for Irishfest next weekend. I drank about 2oz and was so thrilled that I handed it to my wife for a sip. I never got it back :-(

 

[Purdue22]

Bleme. Did you use Denny's favorite yeast? If so how long did it take to get to your FG? What was your OG and FG? Also did you do AG and what was your batch size? Thanks in advance and sorry for all the questions.


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[bleme]

I used US-05 yeast. 1.074 OG. 1.020 3 weeks later. All grain but used a full pound of lactose and rounded the wheat to 2 pounds. 5.5 gallons into the fermentor, 5.2 gallons into the keg.

 

[Safa]

Bleme, how the hell are you managing to only lose 0.3 gallons in the primary? I have almost a gallon of trub every time.


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[bleme]

I can't say for sure how much went into the keg. I'm basing that on it being a 5.25 gallon keg and it fill it nearly to the gas tube. I do minimize my trub by lining my bucket with a paint strainer bag and pulling it out after filling.

I cold crash with an ice bath for the 2 days prior to transfer. When I transfer, the yeast cake is the consistency of peanut butter and isn't going anywhere so I can get every drop.

I also carb naturally, so there is the water that I boil the sugar in to account for as well.

 

[Safa]

That's awesome. Apologies for this continuing off topic, but do you typically pull a bunch of stuff out with your paint strainer?



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[bleme]

It is usually pretty significant but this batch was less than most because it has so few hops. I also get a little more when I BIAB (like I did this batch) than when I use a traditional mash tun.

 

[Safa]

Thanks! I might have to try this next time!


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[Rdom]

I can't say for sure how much went into the keg. I'm basing that on it being a 5.25 gallon keg and it fill it nearly to the gas tube. I do minimize my trub by lining my bucket with a paint strainer bag and pulling it out after filling.

I cold crash with an ice bath for the 2 days prior to transfer. When I transfer, the yeast cake is the consistency of peanut butter and isn't going anywhere so I can get every drop.

I also carb naturally, so there is the water that I boil the sugar in to account for as well.

Thanks for the ice bath idea. Tried it a couple of days ago. Even after less than a day in the ice bath it worked great! Like you said, I almost got every last drop out of the bucket.

 

[smyrnaquince]

I can't say for sure how much went into the keg. I'm basing that on it being a 5.25 gallon keg and it fill it nearly to the gas tube. I do minimize my trub by lining my bucket with a paint strainer bag and pulling it out after filling.

I cold crash with an ice bath for the 2 days prior to transfer. When I transfer, the yeast cake is the consistency of peanut butter and isn't going anywhere so I can get every drop.

I also carb naturally, so there is the water that I boil the sugar in to account for as well.

Do you get enough yeast left to carbonate the beer? I usually primary for 3 weeks and at the end of that time the yeast cake is pretty compact. I've been getting undercarbed beers lately, with little yeast trub in the bottoms of bottles, and I've been wondering if I am not getting enough yeast into the bottles from the fermenter.

 

[bleme]

Do you get enough yeast left to carbonate the beer? I usually primary for 3 weeks and at the end of that time the yeast cake is pretty compact. I've been getting undercarbed beers lately, with little yeast trub in the bottoms of bottles, and I've been wondering if I am not getting enough yeast into the bottles from the fermenter.

I usually use about 130 grams of dextrose for 5 gallons and have plenty of carbonation, with perhaps a third of the bottle sediment that I used to get. Depending on the yeast and how long it has been in the bottle/fridge, sometime the sediment sticks to the bottom of the bottle so well that I can pour the whole thing. It isn't the most cost-effective solution for a lot of people but I get free ice from work so it works for me.

This was my first time kegging but I treated it like a giant bottle and used my normal 130 grams of sugar instead of force carbing. When I first tried the picnic tap, it came rushing out way too fast and was all foam. I pulled the release valve and my friend (who has been kegging for 2 years) said that from the hiss, he estimated that was about 20 psi sitting on top.