Comments on Bearded Brewing Blog: Cherry Stout- Phase 1

I brewed a coffee stout back in November and used ...

2009-02-09T15:30:00.000-06:00

I brewed a coffee stout back in November and used a pound of lactose in an effort to get a sweet balance with the 3/4 pound of coffee and 5 oz. of hops that I used. I was quite concerned when the gravity dropped from 1.052 to only 1.040.

I had plenty of visual evidence of fermentation, so my thought was that it was due to all the lactose. I told some of the guys at my homebrew club about using a full pound of it and they looked at me like I fell off my rocker. One of the guys did a really nice vanilla cocoa stout in the fall and used 1/4 pound in his.

The final result of my coffee stout turned out really well. It's thick as motor oil, but is pleasantly reminiscent of Founders Breakfast Stout. Alcohol or not, I was quite pleased with how it turned out.

Ryan,Thanks for the comment. good to know that you...

2009-01-26T20:30:00.000-06:00

Ryan,
Thanks for the comment. good to know that you had a similar situation that still ended up going well.
Starlight- how long did you keep yours in secondary? Was it on top of the raspberries?

I'll be interested to hear how the cherry stout tu...

2009-01-26T18:33:00.000-06:00

I'll be interested to hear how the cherry stout turns out. I have my raspberry stout in secondary right now, and I should be bottling it soon. I've brewed with both real fruits and extracts, so it'll be interesting to see the differences.

Strangely enough I brewed a cherry stout a couple ...

2009-01-24T16:04:00.000-06:00

Strangely enough I brewed a cherry stout a couple months ago, and it too ended up around 3% alcohol; I have no idea what caused it, and I couldn't get it below 1.025. It was very good, it just made for an odd mouthfeel.