Stouts?

[Jtd6628]

What is a good primary secondary and bottle conditioning schedule for a coffee stout? When I do my IPA I go 3 weeks primary 8 days secondary and try to have some still around to see how they taste at week 6 in bottles, but a majority get drunk between the 4-6 week mark. Should I extend my primary? I have a feeling 3 weeks is plenty. The 2ndary and bottle conditioning stage is what probably needs changing right?

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[PT Ray]

Generally for beers in the 1.040-50 O.G. range I'll just leave them in the primary for 3-4 weeks and then package. No need for a secondary.

 

[Jtd6628]

O.G. 1.063. Well with this one I used 3/4 of a pound of coffee malt and was planing on adding cold pressed coffee to the batch and that's where the secondary comes in but I guess i could add it to the bucket on bottling day?

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[bottlebomber]

What you said for IPAs would work great for stouts... but I think you should try to get your IPAs in the bottle a little quicker. Try 2 weeks primary, no secondary, bottle. Ill bet you notice they taste much fresher and have better hop aroma.

 

[Jtd6628]

The reason I 2nd my IPAs is I dry hop all of them I have noticed a lack of hop flavors but it is usually compensated for by the pungent hop aroma.

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[bottlebomber]

The reason I 2nd my IPAs is I dry hop all of them I have noticed a lack of hop flavors but it is usually compensated for by the pungent hop aroma.

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I hear ya... I'm doing a black ipa I brewed on Saturday, I'm going to give it another day then when its not gassing off as much I'm going to experiment with dry hopping during fermentation. Just as an experiment

 

[Jtd6628]

I hear ya... I'm doing a black ipa I brewed on Saturday, I'm going to give it another day then when its not gassing off as much I'm going to experiment with dry hopping during fermentation. Just as an experiment

Yeah let me know now adding Hops to primary for dry hopping works out I would not mind not having to 2nd if I could get away with it.

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