Need Major Help with Blueberry Stout!!!

[mewithstewpid]

Hello everyone!

three weeks ago i brewed a simple oatmeal stout, the recipe was simple:

2# 2-row
1# oatmeal
.5# english black
.5# english chocolate

6# gold dme

s-04

After fermentation (see my other thread: s-04 two Days) the beer tasted great. smooth, roasty, chocolaty.

I racked it on top of 10# frozen, then thawed, blueberries. After 1 week in secondary, THIS BEER TASTES LIKE WINE! I made a blueberry wine! the gravity prior to racking was at 1.024, stable for days. Gravity now is 1.02, so it fermented slightly.

Now, my question is how to save this beer?!?!?! i spent 35$ on blueberries alone, and want to have a drinkable beer (which in all honesty, is was not when i tasted the hydro sample)

Any suggestions? My thought right now is to brew another stout and blend the two. I am open to any suggestions!


thanks for the help

rich

 

[ajm163]

besides just waiting and praying it mellows out. which it may or may not.... i think the best/only other thing to do is brew another stout and blend. maybe someone else has another suggestion but that's all i can think of....

 

[mewithstewpid]

it was pretty bad, it might take a lonnnnng time to mellow out!

 

[etrain666]

10 pounds is a ton of fruit. For a 5 gallon batch, I found 1.5 pounds adds a nice, subtle flavor.

 

[ButcherBoy]

I agree hat 10 pounds is a lot. When I make blueberry wine I generally use 15 pounds for a 5 gallon batch. But... RDWHAHB... Age it awhile and let us know how it turns out. Make sure it's totally done fermenting B4 bottling, you may not be finished yet.

 

[mewithstewpid]

yes 10# is a lot, but i wanted over the top blueberry. I have used 6# before and didnt notice it. I think this is the last time i use real blueberries. they never work!

rich

 

[smalliewader]

Let it bottle condition. My cherry or blueberry stout comes around to perfection at about 12-14 weeks. I've used cherries almost to that ratio and the wine like notes went away after a few months. Blueberries aren't as strong, I'd bet it will be great in a few months or even aged until next Fall.

 

[Stout-n-Braggot]

Put it on an oz or 2 of medium toast french oak chips for a while, then bottle. Consider it a happy accident in making a version of blueberry "cervoise", which is a french word used to name either a beer/wine cocktail or beer/wine fermented together. If you want to amke a blueberry stout "beer", cut back on the fruit by at least half for that volume, but for this one, keep it as is, that sounds AWESOME!

 

[cdelap]

Time is going to be your best friend, I had the same issue with a blueberry wheat this summer, Couldn't even drink it but I left it in the keg figuring I would dump it when the next batch was done fermenting (unless it mellowed) 3 Months later this turned out to be one my favorite beers so far

 

[mewithstewpid]

Time is going to be your best friend, I had the same issue with a blueberry wheat this summer, Couldn't even drink it but I left it in the keg figuring I would dump it when the next batch was done fermenting (unless it mellowed) 3 Months later this turned out to be one my favorite beers so far

that is really great to know!