I have made a couple of cream stouts and really like them, 1 thing I found
was needing to aerate the wort before pitching. I would give it at least a
week to week and a half in primary then about 2 weeks in secondary or longer
to mellow it out and let the flavor come through. I'm no expert but just my
..02
"youdaman10" <youdaman10@yahoo.com> wrote in message
news:vh6g01j97u8087@corp.supernews.com...[color=blue]
> I'm a newbie hoping to get some advice from you guys (or ladies!). I have
> my first batch, a creme stout extract kit, perking in the primary. I was[/color]
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> little worried about my White Labs yeast as it took 8 mailing days to[/color]
reach[color=blue]
> me due to the 4th of July holiday. The temperatures are quite hot in
> Alabama currently. Anyway, I made a starter culture Friday night and[/color]
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> up my wort on Saturday night. I was happy to see rapid bubbling on my
> primary around 24 hours or Sunday night. I was getting a bubble stream
> every 7 seconds. I was perking nicely on Monday morning and at lunch but
> has slowed considerably by the time I got home from work. I am now only
> getting a bubble every several minutes.
>
> My big question, is this normal or did I have a bad yeast. It was White
> Labs Burton Ale pitchable tube. I do have some Nottingham dry yeast but
> hated to add two different yeasts if I didn't have to.
>
> I am a wine maker and usually have a strong ferment for at least a week.
>
> Any advice would be appreciated. P.S. I've never had a creme stout.
> Anybody like them?
>
>[/color]