Questions tagged [stout]
A dark beer that uses roasted barley or malt.
72
questions
1
vote
1answer
54 views
Under OG, and only 3 days fermentation
So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe ...
4
votes
2answers
85 views
Having doubts about my first stout
I just had an issue with an oatmeal stout. I'm just starting to brew beer at home (BIAB) and I think I made some mistakes.
I had my water at 80°C hoping for the decrease of temperature to 72°C when ...
2
votes
3answers
87 views
In search of white foam
I'm developing a stout recipe, but the foams have turned brown and not white.
What is the best way to achieve 100% white foam, for example a guinness?
Maybe add the toast only for cold brew?
thank ...
3
votes
1answer
50 views
Low FG due to cacao nibs?
I recently brewed an oatmeal cream stout from the Mashmaker book (recipe here https://growlermag.com/homebrew-recipe-oatmeal-cream-double-stout/) with the intention of adding some chocolate & ...
1
vote
2answers
59 views
When to bottle high ABV beer?
Question: Aside from confirming fermentation is complete via consistent hydrometer readings, is there another way to check that the beer is ready for bottling, particularly in higher abv beers?
...
4
votes
3answers
46 views
Can you add additions to the primary?
I am making a chocolate + oat stout on the weekend and would like to add some additions (cacao nibs predominantly - toying with adding some rum soaked raisins). I do not however have a suitable ...
1
vote
1answer
68 views
Kegging an 11% stout
Stupid question...but I am making an 11% stout with bourbon oak added. I have never kegged anything higher than a 7% so not sure what to expect.
Will the higher abv allow it to last longer in the ...
3
votes
3answers
265 views
Viscosity of a Russian Imperial Stout
How can I increase the viscosity of a Russian imperial stout?
I've heard of making boils longer
Use oats,
What do you recommend?
Thank you so much!
Regards, Erik Dobrychtop. Cya o/
3
votes
2answers
415 views
Wyeast yeast replacements: US-05?
it's my first question here.
I've downloaded Brewdog recipe book, and they use yeasts like Wyeast 1056 - American Ale, Wyeast 1272 - American Ale II and WLP099 Super High Gravity Ale for Imperial ...
3
votes
4answers
5k views
specific gravity too high to bottle?
I recently brewed the Brewer's Best Milk Stout, which uses LME plus lactose and maltodextrin. The original gravity was 1.060, which is within the specs for offered in the instructions. Now after about ...
1
vote
1answer
576 views
Is this final gravity too high?
I brewed a Chocolate Oatmeal Milk Stout with an OG of 1.062. After 2.5 weeks of what seemed like active fermentation, it's only at 1.030. It's been at that for a week. It tastes like a it will be a ...
1
vote
1answer
65 views
Splitting batch for secondary fermentation over Vanilla
I just got a 5 gallon batch of an LME Imperial Stout Recipe to start its magic. My plan is to split the batch for secondary fermentation. I plan to move one gallon into a separate jug to finish off ...
0
votes
1answer
49 views
Yeast Question For Imperial Stout Kit With LME
I just ordered the How To Disappear Completely Imperial Stout kit from Boomchugalug on Amazon. I am excited so start this one up. It takes a long time but the idea of making my own imperial stout is ...
3
votes
4answers
134 views
Using chocolate in an imperial stout
Planning on repeating a recipe I designed last year, a chocolate orange stout.
The problem was that not much of either the chocolate or the the orange came through. Was still a tasty beer, thankfully....
3
votes
4answers
215 views
My beer is at the fermenting stage but it is not vigorously bubbling
I brewed beer for the first time two days ago using Brooklyn Brewshop kit using their Oatmeal Stout recipe. Now I am at stage 4 "Fermentation" but I don't observe a vigorous bubbling, just a bubble ...
2
votes
3answers
280 views
Is my batch contaminated(“infected”)?
Its been fermenting for about 10 days, and I'm just now noticing these white spots.
Is this what the start of an infection looks like? If so, is there anything I should do?
4
votes
2answers
140 views
Substituting Dark LME with Amber LME in a Stout
I'm following this stout recipe for the second time (it's a good one). I had planned to double the recipe to make ~ 40ltrs instead of 20ltrs.
The recipe calls for:
(2.7KG) 6 lb. Dark Liquid Malt ...
0
votes
2answers
1k views
Cream Ale vs Stout
Hey I'm trying to figure out the difference between a beer like Guinness (Stout) vs Six Point Sweet Action (Cream Ale)
1
vote
3answers
205 views
How to make a great stout? [closed]
I'm about to start an out the box Stout tonight and would like to know if anyone has any tips to make this great tasting?
This is the first time I've tried making a stout so am rather clueless at the ...
5
votes
1answer
136 views
Would boiled vinegar contain any acetobacter?
I love the taste of Balsamic vinegar, and I think having just a hint of it would be fantastic in a stout's flavor profile. My concern is what would happen to a beer after this is added. Would it start ...
3
votes
2answers
141 views
Imperial Stout with not enough yeast
I'm working on brewing an Imperial Stout and using a liquid yeast (WLP-007). Beer Smith is telling me that I need about 300bn yeast cells. However, it says I might get 180bn. I'm usually not a ...
7
votes
2answers
3k views
Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?
I am obsessed with the thick body, sweet style stouts (Milk Stouts, Russian Imperial Stouts Bourbon Barrel Stouts, etc.), think Dragon's Milk, Old Rasputin, Lakewood's Temptress. While I have ...
2
votes
3answers
669 views
Forgot My Fermenting Brew for a Month!
I was planning to bottle my beer before leaving for a trip, but my friends being here distracted me and I totally forgot about it until today. I moved it to the bottling bucket and drew off a sample ...
1
vote
3answers
456 views
Should I worry about this smell?
I have stout fermenting and it has been in my carboy for a little over a week. Yesterday I opened the carboy to make a small intial addition of coffee beans and cacao nibs. Well when I opened it and ...
0
votes
2answers
75 views
American Stout addition Suggestions
Brewed a really nice American Stout last night. notes of chocolately roasted coffee all throughout. the predicted abv was 6% according to kit which i followed to a T, but as i was taking my OG i ...
2
votes
4answers
853 views
Just brewed a “White Stout” - Looking for feedback on additives
I recently tried a "White Stout" at Track 7 brewery in Sacramento, CA. It completely hit me off guard when I saw the color of it and tasted coffee and chocolate.
Trying to replicate, my brother and a ...
0
votes
3answers
768 views
Water For Robust Porter
I've been chatting with my local city water tech.
Based on what she sent me, the numbers work out as...
pH- 7.5
Ca- 20.1
Mg- 12.6
K- 1
Chloride- 5.4
SO4- 11.5
Hardness (CaCO3)- 103
Alkalinity(CaCO3)- ...
4
votes
2answers
468 views
Nibs and vodka question
I'm hoping to get some confirmation on what is probably a stupid question.
I'm getting ready to rack a chocolate coffee milk stout and am going to be using nibs for the first time. I understand ...
1
vote
2answers
123 views
What makes a Stout
I've brewed up what the recipe calls a Stout, and from the samples I've taken, its quite good I think. There is a local competition coming up, and I was thinking about entering it, but I'm not sure ...
0
votes
1answer
126 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 ...
0
votes
1answer
104 views
Modifying Mountmellick's Irish Stout [closed]
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
votes
3answers
839 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 ...
1
vote
2answers
654 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
vote
1answer
677 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.
3
votes
4answers
6k 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
vote
1answer
79 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 ...
3
votes
2answers
2k 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 ...
4
votes
2answers
8k 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 ...
1
vote
2answers
750 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?
...
1
vote
2answers
293 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
vote
1answer
954 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
3k 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
847 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 1....
1
vote
2answers
4k 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 ...
3
votes
1answer
461 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
votes
2answers
851 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 ...
1
vote
2answers
1k 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 ...
3
votes
3answers
468 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
votes
1answer
200 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
votes
2answers
1k 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 ...
