Fly Sparging Question

[twilbrew247]

I recently made NB's Oatmeal Stout (AG). I just kegged it last Friday (6 days ago). Here's the bill:

6.5 lbs English Maris Otter
1 lb Flaked Oats
0.5 lb English Roasted Barley
0.5 lb English Chocolate Malt
0.5 lb English Dark Crystal
1 oz. Glacier (60 min)
Safale S-04 Ale Yeast

I broke my thermometer when taking the OG, so my original temp correction for the OG was a guess...Here's what I got:

OG: 1.044
FG: 1.013
ABV: 4.04 %

I am making this for my dad-in-law who was coming in town on short notice (tomorrow). Primary for 13 days then cold crashed for 2. Force carbed at 20 psi and agitated. Lowered pressure to ~12 psi.

So I just tasted it and it tastes sharp(?). Maybe slightly watery...

My original thoughts are related to the thread subject. When I was lautering/sparging, I had my HLT rate going faster than my MLT was going out, so before I knew it I had too much water in the MLT. Could this be the reason for the low OG/ABV and the watery mouthfeel?

I have heard that stouts do better and mellow out after they condition in the keg for some time. This is my first stout.

Any suggestions/comments?

 

[Yooper]

I think the "sharp" taste is more than likely carbonic acid bite.

When you quick carb something, there is a strong "bite" due to the carbonic acid. That gets better pretty quickly, but it's one reason I never shake or overcarb the keg.

The flavors will meld better with some time, and should smooth out nicely. I think the reason for the low body ("watery feel") is the low ABV. A 1.044 stout isn't going to be full bodied and "chewy", especially if mashed at a cooler mash temp.

If it's at 40ish degrees, I'd probably turn it down a bit to 9-10 psi and purge the keg. That should help make it feel fuller and also reduce some of the carbonic acid bite.

 

[twilbrew247]

Ok, I took your ^^^^^ advice. My regulator was a gift (it's old) from a buddy that distributes CO2 and it only goes down to about 12 psi, but I can adjust it at the distributor too.