One more please American stout

Texas Ale Works said:
Ok, I think I have it settled on a 90% solution.
Links in previous post should take you to update recipe

this first run I am going to only add 1/2 pound of coffee,medium roast, probably something local.
I actually like the way this is leaning. Not sure if I will enter it in Category 30a (S,H,V) or 20b (American Stout)

Thank you all for such thoughtful input,and please feel to offer more, it will be taken seriously.

Tim
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Tropical stout.
Or what's that other one Cascadian Dark Ale or Stout?
Looks like Stout to me nothing fancy that should go well in competition I think.
 
Trialben said:
Tropical stout.
Or what's that other one Cascadian Dark Ale or Stout?
Looks like Stout to me nothing fancy that should go well in competition I think.
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Cascadian Dark Ale is a northwest Black IPA
 
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label Idea
 
This morning we are down to 1.005.....but have dropped to 53f so I hope that stalls it
There is a chance that my iSpindel is not calibrated,I hope that is part of it, I will pull a hydro sample today and see
 
Megary said:
I'm curious as to why. What difference are you expecting from bumping the mash temp up 3°F?
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Maybe a higher dextrous mash? Won't ferm out as far
 
But 3°? Is that enough to make an obvious impact? I'm skeptical.

I could see there being a noticeable attenuation difference from 148 to 156. Not so sure there would be anything apparent between 150 and 153 though. Just my opinion.
 
Megary said:
But 3°? Is that enough to make an obvious impact? I'm skeptical.

I could see there being a noticeable attenuation difference from 148 to 156. Not so sure there would be anything apparent between 150 and 153 though. Just my opinion.
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No idea, was just spitballing. If it is higher, it would have to make some measurable difference I would think.

My last stout I made, i didn't watch the temp closely enough. I usually mash at 147F, it went to about 153F. FG was 1.018 vs 1.015-1.016 for the last few. Obviously not conclusive, lots of variables.
 
I got you and I understand what you're saying.

I guess my point is that I don't think I could tell the difference in the finished beer by a few gravity points. The OP's Stout just finished at 1.014. If he brews it again and it finishes at 16 or 17...will it matter to the drinker? I don't know, but I'm skeptical. Very skeptical. At the very least, I personally don't think I would be able to tell a difference. YMMV.

Interesting discussion though.
 
Yeah. small steps while I dial the beer in, I usually mash at 154, and I might do that next time...do not want to make major adjustments, but I wanted just a bit "sweeter"

Tim
 
Megary said:
I got you and I understand what you're saying.

I guess my point is that I don't think I could tell the difference in the finished beer by a few gravity points. The OP's Stout just finished at 1.014. If he brews it again and it finishes at 16 or 17...will it matter to the drinker? I don't know, but I'm skeptical. Very skeptical. At the very least, I personally don't think I would be able to tell a difference. YMMV.

Interesting discussion though.
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It would only matter to my OCD. most likely couldn't tell the difference
 
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