craggy
Member
Hi all - long time lurker, first time poster here.
About 6 months ago, I made my first partial mash oatmeal stout. It was made to the recipe in Zainasheff's "Brewing Classic Styles" for that style. Unfortunately, even after a long primary and 6 weeks of keg conditioning, the flavour was overly biscuity/malty/burnt to the point of unpleasantness, and the best review it would get from friends was "eh, at least it isn't infected". Needless to say, I was disappointed.
Out of a mix of optimisim and laziness, I decided to leave the keg in the fridge until I needed the space. That was back in June..
This week, out of curiosity, I put the keg on tap, carbed to 12psi and served today at 4deg C. It is a totally different, and better, beer! It's completely mellowed, and a bunch of new, delcious flavours have started to shine through. The burnt harshness has completely gone. I'm so glad that I didn't tip the batch out, which I was tempted to do a few times.
I guess I wanted to share that the adage that patience and sanitation are the keys to brewing good beer rings true in this case. Keep the faith in your brews and good things happen!
About 6 months ago, I made my first partial mash oatmeal stout. It was made to the recipe in Zainasheff's "Brewing Classic Styles" for that style. Unfortunately, even after a long primary and 6 weeks of keg conditioning, the flavour was overly biscuity/malty/burnt to the point of unpleasantness, and the best review it would get from friends was "eh, at least it isn't infected". Needless to say, I was disappointed.
Out of a mix of optimisim and laziness, I decided to leave the keg in the fridge until I needed the space. That was back in June..
This week, out of curiosity, I put the keg on tap, carbed to 12psi and served today at 4deg C. It is a totally different, and better, beer! It's completely mellowed, and a bunch of new, delcious flavours have started to shine through. The burnt harshness has completely gone. I'm so glad that I didn't tip the batch out, which I was tempted to do a few times.
I guess I wanted to share that the adage that patience and sanitation are the keys to brewing good beer rings true in this case. Keep the faith in your brews and good things happen!