Flavor/texture

[Zero]

Brewed my second batch a while back, a nice Sam Smith's oatmeal stout clone. While it's similar to the commercial product, it's missing something. Namely, the malty sweetness is more pronounced than the store-bought beer, which I attribute to possibly too much hops, but the part I can't figure out is the mouth feel.

The Sam Smith's definitely has a creamy, less astringent texture, especially compared to my clone. What part of the process or ingredient is responsible for this aspect of a beer?

 

[gtpro]

the oatmeal will add mouthfeel and body, the extra malty sweetness in your version probably wasnt anything to do with hops, but could be due to a higher FG product, did you record OG and FG?

 

[dcp27]

What was your recipe?

 

[Zero]

It was the clone recipe from the "clone brews" book. Don't have it in front of me at the moment. Admittedly, I did forget to toast the oatmeal first so I'm sure that's a factor.

Another strange thing about that batch....I got really inconsistent carbonation. I let them sit for 2 months at 70 degrees, but some of them are nearly flat, while others are just right, and a few have too much. I carbed with wheat dme, and let it swirl in the bottling bucket when I racked from the secondary, so I know it was mixed well. You can even see that some bottles have more yeast settled in the bottom than others.