Coffee Stout

[irish_goat]

You transferred to 2nd fermenter with 106g of sugar and bottled 4 bottles. When you bottled the rest did you add more sugar?

[Damofto]

Also you should transfer to your bottling bucket carefully with a syphon or silicone hose.  You surely introduced oxygen into your beer by just letting it flow from the tap like that.

[LASERBOY147]

Brown sugar ratios need to be slightly higher in general than white sugat and also the whole bottling day should be done in one go including bottling so as to capture the co2 from the secondary fermentation as a result of you adding the brown sugar , and therefore carb your bottles over the following Coull of weeks. Gl

[beer]

Thanks for the replies. I have tried a bottle again tonight still no difference in taste. Its a hard taste to describe besides awful. There is a fizzy when poured no head forms and there is no taste off coffee from it. The taste is a bit a bitter and I can't get a distinct taste from it. Would anyone be interested in trying a bottle ?  if someone cold pm me I could send  a bottle 2 left rest gone down the drain. 

[Will_D]

Its late, the brain is floating in a sea of vintage port and Gubeen cheese!

So what about:

You make a coffee stout

Also make a milk stout and a brown sugar sweet stout.

Then when you offer a glass of coffee stout to yours guests you can also say "With Milk and Sugar"? ?

[Shanna]

we brewed a coffee stout and left it in the fermenter for 7 weeks. Yesterday we transferred it from the fermenter to another fermenter bucket we  mixed 106 grams of brown sugar in hot water left it cool put it into the second fermenter then poured our 5 gal of wort. smells fine and tastes ok. We filled 4 bottles left the remainder in the second fermenter, the reason being that if the 4 bottles tasted bad that we wouldn't bottle the remainder. I presume it is ok to leave it in the second fermenter for a week or 2 ??

A few things spring to mind but I would start by posting your recipe? I would expect that your problem is related to a few factors but unwound confirm the following.

What was your mash temperature? If you mashed too high you may end up with too much unfemrentable sugar.
What was your original gravity and what was your final gravity after fermentation? If it finished high it would point towards a mash temperature problem?
Why did you ferment for 7 weeks? It could be that it's a high alcohol beer and your yeast is knackered? What type & how much yeast did you pitch initially? If you under pitched a yeast then it maybe that there is insufficient yeast to card the beer.
How are you cleaning your bottles? They should be cleaned with cleaning agent to remove the dirt with hot water, then washed out to remove the residual cleaning agent & the sanitised with something like star San. I had this exact beer behaviour & it was a combination of poor bottle hygiene & insufficient yeast. Residual cleaning products can interfere with the yeast and also kill the head.

Suggestion is to transfer some of the beer to a plastic bottle so that you can observe the carbonation by squeezing the bottle.

Shanna

[Paul B]

Thanks for the replies. I have tried a bottle again tonight still no difference in taste. Its a hard taste to describe besides awful. There is a fizzy when poured no head forms and there is no taste off coffee from it. The taste is a bit a bitter and I can't get a distinct taste from it. Would anyone be interested in trying a bottle ?  if someone cold pm me I could send  a bottle 2 left rest gone down the drain.

So my 2 cents, a coffee stout is a semi advanced style, I've been brewing for about 3 years and still would not feel confident putting one together. Not trying to put you down but going by some of the things you posted (priming with intent of bottling weeks later, using brown sugar, emptying fermenter free fall into bottling bucket) suggests to me you might want to try going back to basics. Review your process, try something more simple and nail that before getting into coffee additions etc. I think you'll be happier in the end.

[johnrm]

+1
My head is sore reading this thread.
If it tastes ok, drink it. If not, dump it, lesson learned.

Sent from my Samsung Note Sev... Fire! Fire!

[Leann ull]

Need full information of exactly what you did from the start as otherwise we are only guessing and speculating, beer not carbonating revolves around too little sugar, too little temperature and or too little yeast in suspension.
Join NHC as well as your local club also for tasting advice as well.

[Qs]

Thanks for the replies. I have tried a bottle again tonight still no difference in taste. Its a hard taste to describe besides awful. There is a fizzy when poured no head forms and there is no taste off coffee from it. The taste is a bit a bitter and I can't get a distinct taste from it. Would anyone be interested in trying a bottle ?  if someone cold pm me I could send  a bottle 2 left rest gone down the drain.

So my 2 cents, a coffee stout is a semi advanced style, I've been brewing for about 3 years and still would not feel confident putting one together. Not trying to put you down but going by some of the things you posted (priming with intent of bottling weeks later, using brown sugar, emptying fermenter free fall into bottling bucket) suggests to me you might want to try going back to basics. Review your process, try something more simple and nail that before getting into coffee additions etc. I think you'll be happier in the end.

I'd agree with that. If you want to make a good coffee stout I think you should make a good stout first. Get that right and then you can worry about adding the coffee a bit down the line. I know the impulse is to go straight to something amazing, I remember planning a coconut brown ale as one of my first beers but I gave up on it before I brewed it. Now over 2 years later I'd still have to do a load of research before addiding coconut. Get your process sorted before you start adding anything thats not water, malt, hops and yeast.