I just sampled my Irish Stout after 15 days of being bottled. (I could not help myself) I’m happy to say that they are carbing up pretty good, but man are they extremely unbalanced towards the malty side.
I was wondering, will this dissipate some with more conditioning? Is this result of using WL british ale yeast rather than Irish Ale yeast?
Bready or sweet, hmm. I don’t remember feeling like it was sweet in taste. It wasn’t very, but like someone said, hopefully it will fee drier once it carbs up some more. The FG was 1.015 and OG was 1.042
It was most likely done fermenting or at the very least, extremely close. Extracts always finish higher than all grain. That’s the main reason I started doing partial mashes and then moved on to all grain. I got tired of higher FG sweeter beers.
What did you brew, a sweet stout? a dry stout?
A stout is supposed to be malty.
You may have bottled a little early but it probably would have finished around 1.010 or 1.012
your not drastically off but will be on the sweeter side from the low attenuation
Thanks for the inputs guys. In a couple weeks from now, i’m thinking I’ll trully know how this beer came out. After all, it is only two weeks in a bottle… This was my first brew and I think I have noticed a few things that I will differently next time I brew it.
throw out the directions and do a bunch of reading/listening/asking questions. I have not brewed a kit batch in a long time but when I was doing it I remember the instructions being really bad
Subbing a pound of table sugar for some of the extract will help dry the beer out. I’d rather have a dry stout that’s dry, not malty sweet like the OP is complaining about.
Subbing a pound of table sugar for some of the extract will help dry the beer out. I’d rather have a dry stout that’s dry, not malty sweet like the OP is complaining about.[/quote]
and he probably racked off the cake to soon. Yes adding sugar will help dry something out but something that low of gravity I dont see a need
Subbing a pound of table sugar for some of the extract will help dry the beer out. I’d rather have a dry stout that’s dry, not malty sweet like the OP is complaining about.[/quote]
and he probably racked off the cake to soon. Yes adding sugar will help dry something out but something that low of gravity I dont see a need[/quote]
Probably, but the comment was made as a general tip for his next extract brew.