Coffee Stout

[beer]

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 ??

[Leann ull]

Great colour get yourself a bit of tubing to transfer though otherwise cardboard city from oxidation or a big flush of co2 to the bucket, it really doesn't take a lot as I found out the hard way.

The reason you add the sugar is to carb your bottles which will kick off straight away and ferment so in the bottles ASAP otherwise you need to add sugar again and you will end out with a thin drier beer

[DEMPSEY]

Bit of a strange way to approach this as when the beer completed primary fermentation the general rule of thumb is to either transfer it to a sealed container that can hold some pressure or bottle it. Transferring it to secondary is OK but adding the brown sugar is usually only when you want bottle it.

[Pheeel]

I can taste sherry just from looking at it!!! Definitely get some tubing!

[auralabuse]

You batch primed then only filled 4 bottles so your gonna have some fermentation kicking off again in the secondary. As the lads said before, best just bottle it all or at least just prime the 4 bottles, fill them and test, then get some co2 into the secondary to stop oxidation.

[beer]

Thanks for all the replies. I just filled all the bottles from the tap as I had no tubing and wouldn't be able to get my hands on it for a few days. smells alot better since yesterday a nice bit of fraught when pouring. I am just going to store in a cool place for a week or two until temptation sets in. I presume there isn't much else to watch for

[Leann ull]

The tubing was for the transfer to avoid splashing, but a bottle filler is good and cheap to allow you fill your bottles

[lordstilton]

It won't prime in a cool place..you'll need to leave it at room temp

[beer]

Thanks, Its been a week since bottling I left bottles at room temperature. I just poured a glass no head whats so ever. There was a small pop when I opened the bottle. Taste is only ok.  What are we after doing wrong.

[Pheeel]

What are we after doing wrong.

You opened it after a week! It needs two at least!!

[Leann ull]

A week ah go on!
It should be min 3-4 at room temp

[beer]

I will report back in a month just to be safe. Thanks.

[beer]

almost six weeks since our bottling of the coffee stout. Still no success no head on the beer and doesn't taste great any tips on how we have gone wrong ?

[pob]

How much coffee & how/when was it added?

Doesn't taste great? Can you describe a few of the aromas/flavours you're getting from it; the more descriptive the better (even the odd ones you don't think of from beer, e.g. toast, chocolate, cardboard, honey, smoke, plastic, etc).

That will make it slightly easy to point you in the right direction.

[brianbrewed]

almost six weeks since our bottling of the coffee stout. Still no success no head on the beer and doesn't taste great any tips on how we have gone wrong ?

Has the beer carbed any more?
What was the recipe?