I moved this creme stout from the primary to the secondary today at about
the one week point. I took the opportunity to taste my creation since it is
my first. I was quite surprised to find it quite pleasant already. It was
still a little cloudy but had great flavor albeit flat. I assume the
priming sugar will remedy the flatness. The flavor was not quite as sweet
as I expected, only enough to take the edge off the typical stout
bitterness. I think it will be great after a little carbonation.

What do you know, I think it turned into beer.


"BKBooth" <bkbooth@cablerocket.com> wrote in message
news:3f15e540$0$796$2c56edd9@news.cablerocket.com...[color=blue]
> 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[/color]
longer[color=blue]
> to mellow it out and let the flavor come through. I'm no expert but just[/color]
my[color=blue]
> .02
> "youdaman10" <youdaman10@yahoo.com> wrote in message
> news:vh6g01j97u8087@corp.supernews.com...[color=green]
> > I'm a newbie hoping to get some advice from you guys (or ladies!). I[/color][/color]
have[color=blue][color=green]
> > my first batch, a creme stout extract kit, perking in the primary. I[/color][/color]
was[color=blue]
> a[color=green]
> > little worried about my White Labs yeast as it took 8 mailing days to[/color]
> reach[color=green]
> > 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]
> boiled[color=green]
> > 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[/color][/color]
but[color=blue][color=green]
> > 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]
>
>[/color]