surprised

[soberJim]

I've made a few batches of great tasting beer, and although I still consider myself a beginner, I've started really experimenting with different sugars, flavours etc. Yesterday, I made an Irish stout with dark malt extract, about 1.1kg combined of treacle and golden syrup, (yes I'm Aussie, therefore use metric) and today I checked on it, its one of my most active brews yet. There's a good ten litres of foam on the top, and it has readily reached the lid, which is the equivalent of 15 litres off the surface of the beer. I was wondering whether I should have used as much of the golden syrup, am worried I won't get the full bittersweet taste I was after, instead it becoming too strong to drink this winter, requiring storage until next.. any advice, apart from leave it and see how it goes?

 

[jester5120]

Most sugars will ferment out almost 100% so you won't get much in terms of sweetness out of them. The extra sugar will definately bump up the alcohol content and make it stronger as you said but shouldn't make it strong enough that you'll need to age it that long.

 

[soberJim]

Well its three days old and at 6%, still bubbling but the foam has greatly subsided, smells really sweet. Also is really syrupy, that's good because I was looking forward to it this winter!

 

[soberJim]

Ok, 7.3% and I don't know how old it is anymore.. these last few days have been a blur. With the bubbling still on top, is say it'll reach maybe 8.5 before stopping, my strongest to date(prrvios strongest reached a total of 7.2%). and I can get fairly well tipsy on a few 5% home brews, one for the cold winter ahead I think!

 

[soberJim]

Hard to believe its the same brew

 

[Alemann]

I wouldn't take the lid off so much but that's me

 

[soberJim]

I took the lid off the second time to remove the krausen collar for cleaning, notice there isn't around the rim anymore. The way the tub has been designed, makes cleaning a lot easier.