First Stout AG brew

[Galvers]

I did the GH coffee stout recipe a couple of weeks ago, gonna keg today. I used a liquid Irish yeast, without a starter, which failed to ferment(doh!). After 4 days I pitched a dry yeast.
It’s now a few points off target at 1019.
All previous brews (hoppy ales, wheat beers) where practically drinkable straight from the bucket!
At best the description of my stout is “there’s lots going on in there”, at worst “it tastes of marmite”. (A rename to marmite stout could be a solution).
Anyway, I’m kegging today - any experienced comforting words that it will condition out and taste good come Christmas/winter?!

 

[Clint]

It'll mellow out and any harshness should subside...stouts need a bit of time..

 

[Galvers]

It'll mellow out and any harshness should subside...stouts need a bit of time..

Great thanks Clint, I’m hoping so. Patience on this one. Fortunately, my 2 kegs have reproduced so brewing can continue in number 3!

 

[thesteve]

This is worth a try if you are into stouts. I brewed it a couple of months back with Nottingham Ale Yeast and tastes very nice already but going to leave the rest for a few weeks to see if it gets even better.
https://www.thehomebrewforum.co.uk/threads/black-sabbath.53518/

 

[Galvers]

This is worth a try if you are into stouts. I brewed it a couple of months back with Nottingham Ale Yeast and tastes very nice already but going to leave the rest for a few weeks to see if it gets even better.
https://www.thehomebrewforum.co.uk/threads/black-sabbath.53518/

Great name - may give it a go after this one.

 

[foxy]

I did the GH coffee stout recipe a couple of weeks ago, gonna keg today. I used a liquid Irish yeast, without a starter, which failed to ferment(doh!). After 4 days I pitched a dry yeast.
It’s now a few points off target at 1019.
All previous brews (hoppy ales, wheat beers) where practically drinkable straight from the bucket!
At best the description of my stout is “there’s lots going on in there”, at worst “it tastes of marmite”. (A rename to marmite stout could be a solution).
Anyway, I’m kegging today - any experienced comforting words that it will condition out and taste good come Christmas/winter?!

It will improve with time, next time try a cold steep of the none fermentables, or put them in the mash as a late addition.

 

[buddsy]

When you done your stouts did you all do souring? I see a lot of the recipes for Guinness clones have the following...

"For souring you can do multiple ways: 1) Naturally sour part of the beer 2) Add lactic acid at kegging time. 3) Replace some the base malt with acid malt."

I was going to do a Guiness type stout over the weekend but have no Lactic Acid.

cheers buddsy