Brewed NB’s Dry Irish Stout a while ago. Thought I would try the alternative dry yeast S-04 this time instead of WY 1084. Could be a brewing fault but I would describe the beer as flabby. Probably compounded the taste problem by only carbonating to 1.9 volumes. It was not dry even though the S-04 stopped at the same FG as WY 1084.
In a couple days I’ll try one of the stouts at a higher carbonation level. Attempting to increase the carbonation with a partial Domino Dot in each bottle. Only added the extra sugar to two bottles for a trial. Since a Dot will yield approximately 2.4 volumes and I already had 1.9 it seemed half a Dot would be appropriate.
Found you cannot cut a Dot cleanly. There are a lot of loose sugar particles. As soon as these particles (AKA nucleation points) hit the beer there is foaming. Had the bench capper ready so only a bit of foam out of the bottle. Might work out for the best though. Commercial beers are canned/ bottled on the foam to exclude air.
I cold brewed some medium roast Folgers ground coffee while waiting for the trial bottles to achieve extra carbonation. Four tablespoons of ground coffee in 10 ounces of water. The coffee bite has taken care of the flabbiness and the aroma is pretty good too. Still too flat though.