Want to brew an oyster stout

Discussion in 'Recipes for Feedback' started by Sunfire96, Jan 16, 2022.

  1. Donoroto

    Donoroto Well-Known Member

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    Hmmm. Pulled Pork Porter.
    Y'all are getting me both hungry and thirsty!

    No, seriously: it'll probably taste good. Kinda like haggis, once you get over the idea and actually taste it, you just might like it. (I'm 61 and still learning that. Sheltered childhood).
     
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  2. Dogwood

    Dogwood Active Member

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    When and where and what temp do you use the ph meter? After having much problems getting a drinkable beer brewed, posted asking for be!p from the fine fellow brewers here. A couple of responses was I needed to have a analysis of my well water! Turns out, ph wss at 8.1. Started adding ro water to mash and beer is much better! Purchased a ph meter and ph was right where I think I wanted it! Turns out, seems like the temp for doing said test is at a specific temp, much lower than the water of the mash? By the time the mash water cools enough for a good reafing, its too late? Same with the floaty thingy to measure what's in the wert. Gave up on both, beer has been incredible since adding ro water to the mash!. Oh yea, love them oysters (in gulf shores soon). How does oyster taste in beet?
     
  3. Nosybear

    Nosybear Well-Known Member

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    Water pH is not significant, the mineral content is. It's better to take the pH reading at room temperature, the electrode will last longer.
     
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  4. Sunfire96

    Sunfire96 Well-Known Member

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    I don't use a pH meter, but others here do and they can point you in the right direction
     
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  5. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Definitely interested, but I think I would also eat the oyster, with a little hot sauce, and then toss in the shells as already mentioned.
    Then again, maybe a little Frank's in the stout would work too.
    And as far as meat in a brew, didn't Charlie P do a beer with Chicken? Cock Ale or something like that?
     
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  6. Sunfire96

    Sunfire96 Well-Known Member

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    Lol you're not the first to suggest eating the oysters then tossing in the rest. I don't fuck with raw shellfish. My microbio teacher in college got hepatitis from oysters shooters. Nah I'm good :)

    I've been chatting with the head brewer at my favorite brewery in my hometown about the recipe so I've got some changes/updates to make to the recipe before I brew. Mostly lowering the amount of flaked barley from 20% to 10%
     
  7. Sunfire96

    Sunfire96 Well-Known Member

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  8. Ward Chillington

    Ward Chillington Well-Known Member

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    Lol...reminds me of a mural I saw in Richmond... "James? Is that you I smell?"

    a little geographic humor there....
     
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  9. Sunfire96

    Sunfire96 Well-Known Member

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  10. The Brew Mentor

    The Brew Mentor Well-Known Member

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  11. Sunfire96

    Sunfire96 Well-Known Member

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    Yes, I added 2 whole oysters to the boil at 15 minutes
     
  12. Megary

    Megary Well-Known Member

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    Did you eat them afterwards? :)

    Curious if you took a post boil sample and were able to detect any unique aroma/flavor etc?
     
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  13. Sunfire96

    Sunfire96 Well-Known Member

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    I did eat them afterwards! They tasted like smoked oysters :D slightly sweet and roasty. Didn't need hot sauce or lemon juice.

    I didn't pour myself a true sample, but tried a few drops and didn't detect any oyster flavor, which is great news! If any brininess/saltiness is contributed I don't think it will be noticeable until the yeast take care of the sugar that's present. My prediction is that the oyster shells contributed minerals that impact mouthfeel and some flavor (calcium, magnesium, and sodium), but the meat/brine will have a lower contribution to the final product. The fermenters smells very slightly oystery but not in a concerning way, and I'm assuming any oyster aromatics are currently being driven off and won't be detected in the beer, similar to hop aromatics that don't survive fermentation.
     
  14. Herm_brews

    Herm_brews Well-Known Member

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    Alright @Sunfire96 you have me intrigued. Now I want to try to find some oyster stout to taste, in order to determine if it’s something I want to brew. I like beer, and I like oysters, maybe I’ll like oyster stout. It appears Total Wine has an oyster stout by Hen House, certainly there could be others. Thanks for the spark, and I hope your brew exceeds expectations.
     
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  15. Sunfire96

    Sunfire96 Well-Known Member

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    Hen House is great, I bet any of their beers are good. I say go for it. If it tastes like oysters I'd say it's a bad example of the style
     
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  16. Sunfire96

    Sunfire96 Well-Known Member

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    I'm really enjoying the final product. Next time I would add either 1 large oyster or 2 small oysters for a 3 gallon batch. The aroma definitely has a briny quality to it, but that's not necessarily bad. Just might turn some people off of a delicious tasting stout :D

    The roast flavor and aroma is really subtle. I really love how silky and smooth this one is; whether that's the flaked barley or minerals from the oyster shell, or both. Part of me also wants to increase the roast and flaked barley for next time. I wonder if I should omit the chocolate malt and replace it with roast, or keep the chocolate and add more roast on top.
     
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  17. Craigerrr

    Craigerrr Well-Known Member

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    Glad to hear it turned out well for you! Sounds like we will be hearing about changes and improvements, look forward to it!
     
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  18. Megary

    Megary Well-Known Member

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    Having never added an oyster to anything in my life, I would still bet your smoothness is coming from the Flaked Barley. I’ve settled on about 17% of FB for my house Stout, so I think you can push it a bit further if you want, at the expense of your base malt. The roastiness is very relative to the beer drinker…one drinker’s “just a touch of roast” is another’s ashtray. :)

    Just my opinion, ymmv.

    So glad to hear you are really enjoying it! If your name ever gets pulled for a quarterly recipe, I hope you put forward this one!
     
  19. Sunfire96

    Sunfire96 Well-Known Member

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    Haha I think I'd get kicked out if I picked this for the community brew :D
     
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  20. Donoroto

    Donoroto Well-Known Member

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    Naah. Old gym socks stout, maybe. But there are possibly dozens of people who eat oysters worldwide every year!
     

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