My first batch was a stout. It has been 5 weeks since I bottled it so I've got a stock in my fridge and was REALLY looking forward to enjoying it! However, in my humble opinion, it is way too carbonated! I expect a stout to have a deep flavor with just a hint of carbonation. This stuff has carbonation that I would liken to half flat gingerale. This really overpowers the subtle deep flavor of the beer and ruins it. When stirred, I can remove enough of the carbonation to make it thoroughly enjoyable, but I'm wondering if this is a common mistake. Did I do something wrong? I made it from a kit and followed the directions using only the amount of ingredients they gave me. Any insight is appreciated!
My first Stout
- Thread starter renba7
- Start date
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Over time you will learn how much priming sugar to add (usually a trial and error thing).
Try this link out it may help you around the right level of carbonation next time. http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?9467935#tag
As an alternative kegging gives you almost complete control over carbonation
Try this link out it may help you around the right level of carbonation next time. http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?9467935#tag
As an alternative kegging gives you almost complete control over carbonation
If you truly followed the instructions in the kit, you probably didn't let it ferment long enough and the yeast hadn't consumed all the sugars that they could have, leaving some to ferment in the bottle. Then you added all the sugar that was packed for carbonation which was most likely too much for the amount of carbonation you wanted. Stouts seem to take a little longer to ferment out than say a cream ale. When you do this next, let it have 3 to 5 weeks in the fermenter and then use the carbonation calculator to decide how much sugar to add.
The next thing to consider is to take all your stock back out of the refrigerator and let them have more time at room temperature to mature. Stouts take more than 5 weeks in the bottle to mature too. Give them another 5 to 8 weeks and you will have a different beer.
The next thing to consider is to take all your stock back out of the refrigerator and let them have more time at room temperature to mature. Stouts take more than 5 weeks in the bottle to mature too. Give them another 5 to 8 weeks and you will have a different beer.
Interesting RM-MN. You must be spot on. As the directions indicated, I only left the stout in the fermenter for one week. I used a True Brew Ingredient Kit. Allow me to quote their instructions...
"Over the next 24 hours fermentation should begin, and you'll see bubbling through the airlock. Fermentation should continue for 48-72 hours, and then cease as settling begins.
Allow the beer to settle for 3-4 days after the fermentation ceases (no more bubbles in the airlock). Generally, you'll be ready to bottle a week after beginning fermentation."
I have been thoroughly disappointed with the quality of equipment and direction that True Brew has offered thus far. From their parts not fitting properly together, to vague and inaccurate instructions. Needless to say, I'll no longer buy from them. Thanks to you both for the info! Here's to better beer!
-Cheers
"Over the next 24 hours fermentation should begin, and you'll see bubbling through the airlock. Fermentation should continue for 48-72 hours, and then cease as settling begins.
Allow the beer to settle for 3-4 days after the fermentation ceases (no more bubbles in the airlock). Generally, you'll be ready to bottle a week after beginning fermentation."
I have been thoroughly disappointed with the quality of equipment and direction that True Brew has offered thus far. From their parts not fitting properly together, to vague and inaccurate instructions. Needless to say, I'll no longer buy from them. Thanks to you both for the info! Here's to better beer!
-Cheers
l1ranger
Well-Known Member
renba - IME, most all kit directions are going to be about the the same - its not uncommon for people to leave their beers in the fermenter for atleast 3 weeks.
timmb76
Member
I usually let my beers sit in the primary for two weeks, then pull a hydrometer sample and check the FG. I then let it set for another week and pull another sample. If the FG has not changed, I bottle. Using a carbonation calculator like the one mentioned above or beersmith will give you a good idea of how much sugar to use for the style you are brewing.
I punched in the numbers for a 5g batch of dry stout using the calculator above and came up with 3.13 oz of corn sugar being recommended for the maximum carbonation level. Most kits I have used come with 5 oz of priming sugar. My guess is you used the full 5 oz and over carbonated it.
I punched in the numbers for a 5g batch of dry stout using the calculator above and came up with 3.13 oz of corn sugar being recommended for the maximum carbonation level. Most kits I have used come with 5 oz of priming sugar. My guess is you used the full 5 oz and over carbonated it.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
I started with a kit brew and followed the instructions just like you did, but then I did another and finally a third because I had the time for it right then and wouldn't later. I got really busy and then went on vacation so it took quite a while for me to drink all the beer I had brewed and I noticed that by the time the stout was gone, the bottles had so much carbonation that I couldn't pour a full bottle into a glass no matter how slowly I poured.
That's why I thought you hadn't left your beer ferment long enough. Drink this batch up quickly before you get so overcarbonated that you end up with exploding bottles, then brew another stout and this time let it have a full month in the fermenter and then another month in the bottles to begin maturing. I'll bet you'll think you have a totally different beer.
That's why I thought you hadn't left your beer ferment long enough. Drink this batch up quickly before you get so overcarbonated that you end up with exploding bottles, then brew another stout and this time let it have a full month in the fermenter and then another month in the bottles to begin maturing. I'll bet you'll think you have a totally different beer.
