SamFen
Member
Hi all,
This is my first post here. I've just brewed up my first batch, using the 5 gallon Brewers Best kit. My question is almost certainly a recipe question, so I should have almost certainly asked it before I brewed the batch... No matter, I'll save the advice for next time.
I made the recipe from a Irish Stout kit (Brewers Best), which has Crystal, Roasted Barley and Black Parent, and to this I threw in a couple handfuls of Quaker Oats, at the recommendation of the guy at the homebrew shop. My question is: I like many oatmeal stouts very much, but some of them I find far too sweet. How would I prevent it from becoming too sweet?
The homebrew guy, when I called him, mentioned throwing in a different kind of yeast after the primary fermentation had finished. Does this sound right? And can I do this in the primary fermenter, or should I transfer it to a new bucket? (I only have the fermenting bucket and bottling bucket, but maybe I could transfer to the bottling and then back into the clean fermenter, if needed?).
Here's the recipe I used:
OG: 1.050
Steeping:
12 oz. Crystal 60L
4 oz Roasted Barley
4 oz. Black Patent
Two handfuls (~6 oz?) Quaker Oats
Boiling:
3.3 lbs Dark LME
2.0 lbs Dark DME
.5 lbs Maltodextrin
1.25 oz Bittering hops (Cascadian something*)
1.5 oz Armoa hops*
1 sachet Coopers brewers yeast
*Didn't keep the hop packages, and only now noticed that the type of hops isn't mentioned in the recipe which came with the kit
Any advice appreciated, thanks!
This is my first post here. I've just brewed up my first batch, using the 5 gallon Brewers Best kit. My question is almost certainly a recipe question, so I should have almost certainly asked it before I brewed the batch... No matter, I'll save the advice for next time.
I made the recipe from a Irish Stout kit (Brewers Best), which has Crystal, Roasted Barley and Black Parent, and to this I threw in a couple handfuls of Quaker Oats, at the recommendation of the guy at the homebrew shop. My question is: I like many oatmeal stouts very much, but some of them I find far too sweet. How would I prevent it from becoming too sweet?
The homebrew guy, when I called him, mentioned throwing in a different kind of yeast after the primary fermentation had finished. Does this sound right? And can I do this in the primary fermenter, or should I transfer it to a new bucket? (I only have the fermenting bucket and bottling bucket, but maybe I could transfer to the bottling and then back into the clean fermenter, if needed?).
Here's the recipe I used:
OG: 1.050
Steeping:
12 oz. Crystal 60L
4 oz Roasted Barley
4 oz. Black Patent
Two handfuls (~6 oz?) Quaker Oats
Boiling:
3.3 lbs Dark LME
2.0 lbs Dark DME
.5 lbs Maltodextrin
1.25 oz Bittering hops (Cascadian something*)
1.5 oz Armoa hops*
1 sachet Coopers brewers yeast
*Didn't keep the hop packages, and only now noticed that the type of hops isn't mentioned in the recipe which came with the kit
Any advice appreciated, thanks!