Exactly!Be patient with your dark ale, whichever recipe you choose. They taste smoother with extra time in the bottles. A really fresh stout can have some pretty harsh flavors.
Be patient with your dark ale, whichever recipe you choose. They taste smoother with extra time in the bottles. A really fresh stout can have some pretty harsh flavors.
Or less. I often prime my stouts and porters <4g/L (table sugar) and it's just right for my taste. Maybe it's from drinking nitro stouts early in my drinking years, but a porter or stout that's carbed higher than about 1.8 volumes feels like it has too much bite for the style. I also like a lot of oatmeal in mine. My go-to is ~1.055 with about 10% roasted barley, 10% raw buckwheat, 20% oatmeal, and 60% whatever base malt's lying around at the time. I'll use English hops (usually Fuggles or EKG) to about 35 IBU (calculated) and maybe another ounce around the 10 minute mark. S-04 is nice, as is M-15. Last time I co-pitched those two and got a great flavor profile and body, as well as rock-hard flocculation that means I can share bottles with people who drink from the bottle and they don't have to worry about a mouthful of yeast.Prime with 5g sugar per liter.
I agree. 5g/l is at the upper end and I wouldn't go further (I tried and didn't like it).Or less. I often prime my stouts and porters <4g/L (table sugar) and it's just right for my taste. Maybe it's from drinking nitro stouts early in my drinking years, but a porter or stout that's carbed higher than about 1.8 volumes feels like it has too much bite for the style. I also like a lot of oatmeal in mine. My go-to is ~1.055 with about 10% roasted barley, 10% raw buckwheat, 20% oatmeal, and 60% whatever base malt's lying around at the time. I'll use English hops (usually Fuggles or EKG) to about 35 IBU (calculated) and maybe another ounce around the 10 minute mark. S-04 is nice, as is M-15. Last time I co-pitched those two and got a great flavor profile and body, as well as rock-hard flocculation that means I can share bottles with people who drink from the bottle and they don't have to worry about a mouthful of yeast.
Yes, I thought the same til I did blind tests with the same beer, one brewed with and one without oats (was at least 20%, but don't remember the exact number).I feel like they make a difference in body that contributes to the mouthfeel I want. Maybe I'd get the same mouthfeel with base malt in place of the oats. I'm not interested in rolling those dice - brewdays are too precious with two kids and two side jobs. This is the only recipe I intentionally repeat with minimal variation. Everything else I brew is subject to my moods and ingredient stocks. I keep this one the way it is because I know this is how I like it.
Yeah, might have been me, I notoriously quote this thread as there are so many misconceptions about oats around which seem to stay forever....I read it when somebody (might have been you) linked it on another post a few days ago. Good evidence for using oats.
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