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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 ...
JesseB1234's user avatar
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 ...
farmersteve's user avatar
  • 3,012
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 ...
Kingsley's user avatar
  • 2,060
4 votes
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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 ...
Mr_road's user avatar
  • 7,048
4 votes
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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 ...
Evil Zymurgist's user avatar
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 ...
Denny Conn's user avatar
  • 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 ...
uSlackr's user avatar
  • 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 ...
Evil Zymurgist's user avatar
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-...
Evil Zymurgist's user avatar
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 ...
Mr_road's user avatar
  • 7,048
2 votes

My beer is at the fermenting stage but it is not vigorously bubbling

If I remeber correctly you have the 1 gal. glass carboy and ran a tube from the lid into a pot of sanitized solution. After the bubbling slowed the airlock was supposed to go on. What youre seeing ...
citra_amarillo's user avatar
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 ...
Frank van Wensveen's user avatar
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 ...
Rasputin's user avatar
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.
Aidan Doherty's user avatar
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 ...
Frank van Wensveen's user avatar
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 ...
Mr_road's user avatar
  • 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 ...
Philippe's user avatar
  • 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 ...
chthon's user avatar
  • 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.
uSlackr's user avatar
  • 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 ...
Tony's user avatar
  • 502
1 vote

Can you add additions to the primary?

yes, go right ahead, that's what I did and it worked out fine.
bigbadmouse's user avatar
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 ...
Gordo's user avatar
  • 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 ...
Cody's user avatar
  • 111
1 vote
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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 ...
Ryan's user avatar
  • 383
1 vote

What causes a stout's creamy head?

So I asked the same question to myself about 10 years ago and did a bunch of research. Similar to shaving cream, or whipped cream from the pressurized can, the answer is related to Nitrogen. Nitro ...
DaFi4's user avatar
  • 137
1 vote

Splitting batch for secondary fermentation over Vanilla

Let your primary fermentation finish before you do secondary. At that point you can transfer a gallon and put it on vanilla. Unless you're planning on aging the beer on vanilla for months (I wouldn'...
Tchotchke's user avatar
  • 141
1 vote

Yeast Question For Imperial Stout Kit With LME

Dry yeast is relatively tolerant of mishandling. An 11g packet should be enough to handle an impy stout, especially if you rehydrate the yeast properly before pitching. If you're worried, get a a ...
jsled's user avatar
  • 10.1k
1 vote

My beer is at the fermenting stage but it is not vigorously bubbling

Congratulations on your first brew, I used a similar kit for my first brew and was pretty nervous about the fermentation process as well. All of the bubbling is fine — it won't always be vigorous but ...
EndorEwoksFC's user avatar
1 vote

My beer is at the fermenting stage but it is not vigorously bubbling

Bubbles are a good thing slow or rapid just keep in a dark room temperature between 62-72 you should be fine..
user13334's user avatar

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