Stout requires more 'bulk'

[FlourPower]

Okay.

I have the muntons conn. Export Stout.

Usually a lovely pint. However upon opening one of my new batch the other day I found the bottles were gushing badly. Upon eventually being able to taste the beer I realised what I had done.

In trying to use a bottling bucket after seeing it done on here (It does make things much easier!) I went into auto pilot and added 1kG dark brown sugar rather than 300g. Doh!

So after a time of pouring bottles back into my FV I repitched yeast and boiled a Fuggles tea to readdress the bitterness. It now tastes much like an old peculiar with a bit more of an alcohol edge.

My problem is the brew seems fairly thin. I could do with something to give it bulk and mouthfeel. Is there anything I can add now before I bottle? Or should I just bottle and drink while it's drinkable?

PS. I wish I'd video'd the taking off an axe to one of the over pressurised bottles. Fun!

[stevezx7r]

I would leave well alone now as any more "interuption" could leave you with a batch of vinegar. Adding extra body is a hard thing to do as the beer is already made. The addition of unfermentable dextrins is what your beer requires now but, as I say, I wouldn't bother. Just wait for secondary fermentation to finish then bottle them again.

[brewzone]

I have used lactose in what is called a milk stout which gives a certain amount of extra body but also adds a residual sweetness too as it is largely unfermentable.

BZ

[gullarm]

I over carbed some lager that I brewed at the end of the year. Massive gushers when opened and 50% going down the drain in froth.

To resolve the problem I put as many as I could into the fridge to cool for a good 24 hrs, then apply slight pressure to lift the cap to allow some gas to escape, the beer releases loads of bubbles which rise quickly to the top of the bottle. This can be done several times over and hour or so.

It has taken ages to get them down to a good pressure and its a bit hit and miss as you think they are now ok but when you crack the bottle open it still fizzes a bit too much. So I whack another cap on quickly and return it to the back of the fridge.

Some have also lifted the yeast back into the brew so they take a while to clear again, but clear they do!

But I wont waste them, to good to waste. Even it takes all year I will drink everyone one of em.

[FlourPower]

The extra sugar made it taste quite bad and didn't just gush.


Still in bottles now. Will leave to condition for a couple of months as I think a long condition will do it good. Should drink as the nights start drawing in.