8
votes
Having doubts about my first stout
At what temperature did you eventually mashed? Not sure how it works out with BIAB, but adding grains to a regular mash (even less volume compared to BIAB), the temperature only drops a few °C's. My ...
- 671
5
votes
Should I worry about this smell?
At the 1 week stage: do not worry.
If it's still there in a few weeks, sure, worry then.
All sorts of weird flavours come off yeast when it's actively fermenting. For example lager yeasts can just ...
- 2,060
5
votes
Accepted
Kegging an 11% stout
Kegged beer should last almost as long as bottled beer if sanitation and gas pressures are properly maintained. I don't think you need to do anything different because you are kegging it. The high ABV ...
- 3,012
4
votes
Accepted
Can you add additions to the primary?
If you don't have a secondary then, feel free to add them to your primary. You don't really have to worry much about making additions in your primary, I have done it many times in the past when I ...
- 7,048
4
votes
Accepted
Low FG due to cacao nibs?
No. I'm not aware of cacao nibs having any enzyme inhibiting abilities.
Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt.
Or, something caused yeast ...
- 18.5k
4
votes
Accepted
Wyeast yeast replacements: US-05?
Well, kind of....WY1056, WLP001 and US-05 all had the same original source, but through time and the process of drying 05, they've diverged a bit. 1056 and 001 are very clean, with the main ...
- 33.4k
4
votes
specific gravity too high to bottle?
If you've done all that, I don't think you need to worry about bottle bombs. Lacto and malto are non-fermentable, long sugars which give this beer its body. And that is what is expected in this beer ...
- 982
3
votes
Is this final gravity too high?
Really can't say how the lactos is effecting the gravity with out the whole recipe.
It's very likely it can finish out the remaining points with some time and warmth. Bring it up to 70°F and give it ...
- 18.5k
3
votes
Viscosity of a Russian Imperial Stout
Oats, long boil, higher mash temp, Cara malts, protein rest, and unconverted starches when applied properly will aid to give that thick body and viscous mouth feel.
The mouthfeel comes from medium-...
- 18.5k
2
votes
Viscosity of a Russian Imperial Stout
A higher mash temperature would always be my first port of call, push it up to 69-71 C.
After that yes oats can help, but you have to be wary of stuck mashes.
Longer boils will thicken the final ...
- 7,048
2
votes
Can you add additions to the primary?
I agree with previous answers: if you have no secondary, there's nothing wrong with chucking whatever you want to add into the primary. However, if your additions are highly aromatic, you may want to ...
- 2,585
2
votes
Why do dark styles foam more during fermentation?
There are multiple reasons why you will have different levels of krausen in different beers. As @Frank van Wensveen pointed out, melanoidins are one source. These are produced by Maillard reactions ...
- 21
1
vote
Pouring stout without stout faucet
If you push a regular tap back you can inject some nitrogen and it will even cascade but it isn't nearly as "creamy" as regular Guinness.
1
vote
Why do dark styles foam more during fermentation?
I have finally managed to discuss this with someone who has forgotten more about brewing than I have ever known, and he opines that the main cause of increased foaming in darker styles had mainly to ...
- 2,585
1
vote
Accepted
Chocolate stout stuck at 1021
If your hydrometer is not reading correctly then yes this could be the issue. In tap water at 20 or 25 depending on calibration it should read 1000+/-0.5. If it is reading 1006 then it is a fair way ...
- 7,048
1
vote
Under OG, and only 3 days fermentation
If your OG was only 1.022, you must have done something wrong during crushing or mashing, it is way too far. You can test the conversion at the end of the mash using the iode test. This will give you ...
- 4,806
1
vote
In search of white foam
Roasted dark malts, like black malt and chocolate malt, contribute to the colour of the beer foam. You should be using more roasted barley and less roasted barley malts.
I don't think that you can ...
- 3,665
1
vote
When to bottle high ABV beer?
When it comes to off-flavors, the best guide is your mouth & nose. Taste & smell it. Maybe let it warm a bit to see what's revealed.
- 982
1
vote
When to bottle high ABV beer?
Similarly to aging wine in a carboy vs aging in the bottle. In my opinion once fermentation is complete and yeast has had a normal time to “clean up”, you can choose to age your beer in bottles while ...
- 502
1
vote
Can you add additions to the primary?
yes, go right ahead, that's what I did and it worked out fine.
- 247
1
vote
Viscosity of a Russian Imperial Stout
I didn't see grain crush size mentioned here...
Check out this exBeeriment: http://brulosophy.com/2015/11/23/mind-the-gap-course-vs-fine-crush-exbeeriment-results/
He actually made a stout with ...
- 159
1
vote
Wyeast yeast replacements: US-05?
You say you "need it for Tokyo"? If you're patient Advanced Brewing ships specialty yeasts in Japan, though they don't update their stocks so you'll need to check with them to see what they have ...
- 111
1
vote
Accepted
specific gravity too high to bottle?
I can tell you from experience that a high FG can end up causing bottle bombs. My last batch had an FG of 1.020, down from an OG of 1.064. I let the beer sit in primary for a few weeks, but the FG ...
- 383
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