Questions tagged [stout]

A dark beer that uses roasted barley or malt.

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18
votes
9answers
10k 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 ...
11
votes
3answers
5k 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 ...
10
votes
5answers
9k 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. ...
9
votes
2answers
3k 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 ...
9
votes
5answers
837 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 ...
8
votes
5answers
15k 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?
8
votes
3answers
3k 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 ...
8
votes
1answer
5k 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 ...
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 ...
7
votes
3answers
1k 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 ...
5
votes
3answers
8k 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?
5
votes
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 ...
5
votes
2answers
748 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 ...
5
votes
1answer
133 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 ...
4
votes
3answers
3k 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 "...
4
votes
4answers
7k 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 ...
4
votes
2answers
463 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 ...
4
votes
1answer
334 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 ...
4
votes
2answers
78 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 ...
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 ...
4
votes
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....
4
votes
3answers
3k 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 ...
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 ...
4
votes
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 ...
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 ...
3
votes
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 ...
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 ...
3
votes
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/
3
votes
2answers
403 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
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 & ...
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 ...
3
votes
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
votes
4answers
127 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
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 ...
3
votes
1answer
459 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 ...
3
votes
1answer
1k 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 ...
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
3answers
273 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?
2
votes
3answers
649 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 ...
2
votes
2answers
663 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 ...
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 ...
2
votes
2answers
202 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 ~...
2
votes
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 ...
2
votes
4answers
849 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 ...
1
vote
3answers
196 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 ...
1
vote
3answers
445 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 ...
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 ...
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 ...
1
vote
1answer
571 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
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 ...