A dark beer that uses roasted barley or malt.

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35 views

Stout has acetaminophen (tylenol) aftertaste

TL;DR : My beer has an acetaminophen aftertaste, what could this be ? I brewed an espresso oatmeal Stout 4 months ago. It had a hard time carbonating and has an acrid/bitter (burnt? too much dark ...
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1answer
22 views

Modifying Mountmellick's Irish Stout

I have a can of this, but want to do something different with it and have it ready for the holidays. My first thought was pumpkin, but I couldn't figure out from reading how or when to put it in; and ...
0
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3answers
81 views

Quick recipe for stout

I have a bit of an emergency on my hands. I am brewing beer for a wedding and my batch of stout bottle bombed on me. The whole batch is ruined and the wedding is 3 weeks away. Does anyone have a quick ...
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2answers
56 views

Cold crash / Gelatin before or after aging?

I have 5 gallons of RIS that I just kegged to bulk age until December. My plan is to age it before cold crashing / gelatin to give it the most time to really fill out in flavour. Is that the right ...
1
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1answer
81 views

Chocolate Cherry Stout: Real cherries or extract

Essentially the title. I've made a Chocolate Cherry Stout recipe and I'm trying to weigh the pros and cons of extract vs real fruit. I've never used fruit in a beer so I'm basically in the dark.
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0answers
15 views

Extract stout brew with oatmeal [duplicate]

I'm getting ready to brew a stout, and I was thinking of adding oatmeal (Quaker oats) to get that smooth extra body feel. Can oats be steeped with specialty grains alone or do I need some fermentable ...
2
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4answers
371 views

Do I Always need to add Sugar when bottling?

I'm doing my second brew after great success with the well documented Brooklyn Brewshop Everyday IPA. This time is the exact opposite, random recipe and random grains. I went to a brew shop and had ...
1
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1answer
39 views

What problem could happen adding chocolate flavor at the beginning of secondary?

I mistakenly added 5 oz of Chocolate Extract at the beginning of secondary instead of the day before bottling. Still smells ok, when I did some quick checks, but wondering if anyone else has made ...
1
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2answers
610 views

How much oak cubes should I use for 5 gallon batch?

I am planning to brew 3 batches of Imperial Stout at the same time with the same recipe. The difference is that I will age two batches with different oak cubes (one will be soaked in bourbon, one ...
2
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2answers
164 views

Reducing Bitterness level in Imperial Stout

I am about to brew an imperial stout, and I was wondering, about bitterness level in it. I want to create a smooth sweetish imperial stout (maybe somewhat on the same level with a milk stout), but ...
0
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2answers
284 views

Anderson Valley Bourbon Barrel Stout Recipe

I'm newer to home brewing (about 8 batches extract, 1 partial mash) and looking to tackle this. It was absolutely amazing. Could somebody help me out with the recipe? Is this the right place to ask? ...
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2answers
96 views

Not carbonating — how to determine if cause is yeast or temperature?

I've had a beer stall during carbonation, and I'm trying to determine what's the more likely cause -- temperature being too low, or kicked yeast struggling in a high-gravity beer. The beer itself is ...
1
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1answer
195 views

Adding cherries to an imperial stout

I'm looking at this imperial stout recipe, and planning on adding cherries (perhaps bourbon-soaked) to the secondary. I'm pretty new to extract brewing, and have only done one batch previously (only ...
1
vote
1answer
603 views

Why does my beer have a separate water aftertaste?

I'm new to the world of homebrewing, having completed 2 batches. Both batches have been 'recipe in a box' kind of beers from Brewer's Best. The first was an Imperial Nut Brown Ale, and the second was ...
4
votes
1answer
176 views

How to prevent solventy/overly alcoholic flavors?

I'm a moderately experienced homebrewer, and recently I've been making a lot of imperial stouts--variations on the same recipe, hoping to dial it in. Decently strong ones: my OG is usually around ...
3
votes
1answer
746 views

Coopers australian stout - Replacing white sugar, no spraymalt or brewing sugar

I have the white coopers australian stout 23L kit which recommends the additional 1kg sugar you can add but I know its not recommended. I know most people add 1kg spraymalt but I do not have it right ...
0
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2answers
801 views

Peanut Butter Chocolate Stout- Cocoa or Nibs?

I'm looking to piece together a Peanut Butter Chocolate Stout recipe and I torn between using powdered cocoa late in the boil or cocoa nibs in secondary. Any suggestions? Also, with either ...
9
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4answers
4k views

What causes a stout's creamy head?

Stouts, especially beers like Guiness (its cousin Kilkenny as well), have a head that's really creamy. Being a stout lover myself, I always envied this head, but I have no idea how one can achieve it. ...
3
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1answer
184 views

Is this a reasonable use of special B in an imperial stout recipe?

I've just worked up this (extract, specialty grains) recipe from glancing at clone recipes for old Rasputin imperial stout and black butte porter--they both have a smooth, chocolaty thing I'm going ...
5
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2answers
273 views

When am I supposed to add my dark grains

Is the simplest answer: "if it has a husk and its dark, add it at sparge"? I have made 40 or so batches of beer, but not a lot of stouts. I have heard Jamil and others saying that they mash all ...
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2answers
413 views

Adding sugar to an imperial stout

I did not fly sparge properly, undershooting the preboil gravity by quite a bit, and ended up using more sparge water to extact sugars. I then reduced away most of the additional water, and ended up ...
2
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2answers
186 views

Will bitterness from a flameout coffee addition fade with age?

I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some ...
3
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1answer
109 views

Benefits of 'resting' home-roasted grains

In "Radical Brewing", Mosher endorses home-roasting grains, but suggests that after roasting, you store the grains for 2 weeks or so to let some of the acrid flavors subside. Specifically, I ...
2
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2answers
708 views

Could non-alkalized cocoa powder cause astringency in a chocolate stout?

I made a chocolate stout a while back that's kind of astrigent. I'm not sure I would call it sour, but it makes you pucker a bit. It had 8 oz of Trader Joe's Tumaco cocoa powder added in primary, no ...
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1answer
123 views

Coffee Beans for Homebrewing [closed]

I'm planning to brew a Coffee Oatmeal Stout in a couple of weeks and was curious about what kind of coffee beans most people use in their homebrews. I was thinking about roasting some beans myself ...
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2answers
1k views

Yeast for very high gravity (1.138) stout

I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...
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4answers
506 views

Style Question: How does a stout become a porter?

Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume ...
4
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3answers
2k views

Adding Chocolate & Coffee to Secondary

6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62 kg) flaked oats 1.0 lb. (0.45 kg) chocolate malt (350 °L) 12 oz. (0.34 kg) roast barley ...
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2answers
137 views

Appropriate Stout Style for Chicory, Coffee (and more!)

In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ...
3
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3answers
2k views

should i stir this (possibly stuck) batch or not?

First time brewing, made a lot of mistakes and now I'm concerned that my fermentation is stuck. Am I just being paranoid or impatient? Six days ago brewed this stout recipe: 6.6 lbs Briess ...
1
vote
1answer
812 views

Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already?

My batch didn't reach the target FG and I'm trying to decide whether to just bottle or to pitch more yeast (would be 3rd pitch). I have a very similar situation to the one described here: Brewed an ...
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9answers
7k views

How to add coffee/chicory to beer?

We have made a few coffee beers. Once we used a cheap coffee by brewing a strong pot and adding to the boil. It turned out very acidic. The next beer we brewer we went with a little higher OG 1.070 ...
4
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2answers
571 views

Looking for Feedback on an Oatmeal Stout Recipe

I'm looking for some feedback. I usually do kit brews for now but I am looking to get into building my own recipes. This is my first go around on that. I want to do an oatmeal stout and I'd like to ...
7
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3answers
2k views

Oatmeal stout: Steeping or mash?

Ladies and Gentlemen of Homebrewing, I was cruising my Google+ account, and I am stalking (I mean following/stalking) Wil Wheaton, and I noticed he is a homebrewer! Tonight he posted a question. I ...
3
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2answers
4k views

Secondary flavoring of a stout using chocolate and coffee, how much to use?

I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
0
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2answers
837 views

What BJCP category does this breakfast stout fall under?

Into what BJCP category should I enter this beer for competition? I think I have to enter it in 21A - spice, herb, or vegetable beer - due to the use of cacao nibs, coffee, and bourbon. The ...
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2answers
590 views

pH for oatmeal stout and how to get it

I am planning an oatmeal stout and read that the mash pH is really important for stouts in general. Which pH should I go for in my oatmeal stout and how can I get to it?
2
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2answers
552 views

Dry Irish Stout Tastes very much like grain

I brewed my first Irish Stout on Oct 22. I used the Nitro-Powered Stout recipe that Brian Smith has on his BeerSmith website. The only changes I made to the recipe is I replaced the Ultra hops with ...
9
votes
3answers
2k views

When do I add spices to spice up a holiday brew?

I just brewed my first oatmeal stout (the Brewer's Best kit), and decided I'd try to add a little "holiday" flair. At my local brewing supply store, I found a recipe for a holiday ale, so I followed ...
8
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1answer
2k views

When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?

When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...
6
votes
3answers
626 views

Cherry Stout advice

I am about to get together the ingredients for making a cherry stout. I am going to add the cherries at flameout, but I have no clue how much to add. I want there to be a solid cherry taste in the ...
6
votes
4answers
6k views

Why does my beer smell like bananas?

The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front. Is this something I should be patient with, as it may go change? And, how'd it happen?
3
votes
1answer
282 views

Black Patent and stout

The debate rages on so I thought I'd ask. Do you think black patent (black barley) belongs in Stout? Or is stout better made with just roasted barely and chocolate malts, while BP is best reserved ...
3
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4answers
1k views

What is the ideal food pairing for an Imperial Stout? [closed]

One of my Christmas gifts I received was a 4-pack of Old Rasputin Imperial Stout. What are the ideal food pairings for a stout like this?