Questions tagged [stout]

A dark beer that uses roasted barley or malt.

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1answer
30 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 ...
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2answers
79 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 ...
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3answers
81 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 ...
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1answer
48 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 & ...
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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? ...
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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
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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 ...
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3answers
252 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/
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2answers
404 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 ...
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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 ...
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1answer
572 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
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1answer
64 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 ...
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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 ...
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4answers
130 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
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4answers
214 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 ...
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3answers
275 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?
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2answers
136 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 ...
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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)
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3answers
199 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
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1answer
135 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
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2answers
137 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
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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 ...
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3answers
653 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 ...
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3answers
448 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 ...
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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 ...
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4answers
850 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 ...
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3answers
753 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)- ...
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2answers
464 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 ...
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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 ...
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1answer
125 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
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 ...
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3answers
835 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
650 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 ...
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1answer
674 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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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
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1answer
78 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
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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 ...
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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
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2answers
747 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
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
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1answer
949 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
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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
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1answer
841 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....
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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
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1answer
460 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 ...
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2answers
848 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
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 ...
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3answers
466 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
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 ...
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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 ...