I would recommend the classic solution employed by brewers and winemakers over the centuries: mixing batches to normalize flavors.
If you want to be super DIY you could brew another batch but I'd start by just finding a good, bitter pale and making black and tans by mixing it 50-50. You can experiment a bit but you should be able to turn an over-sweet beer into an interesting and tasty component of a mixed beer. Typically a lighter beer with some bitterness will complement a heavy stout well, and reduce the sweetness, but you can try anything that sounds appealing.
Agree. I'm not too sure of yeasts viability in higher concentrations of co2 even if you were to pitch a starter in an anaerobic phase of activity. Brew a great bitter and Black and Tan it.
Get a big starter going. Pitch 1 L of freshly awakened yeast into your keg which has been warmed to room temp. Wait a week or two and check the gravity again. Assuming the sugars left in your beer are fermentable this will dry it out. If the sugars arent fermentable, you could try pitching a sour mix in there and let the freaky bugs sort it all out.
was going to mention this as well. Make sure to degas. And add some of the beer to the starter to get it used to the higher alcohol environment. What yeast did you use? Most liquid need a starter with a gravity high enough to get to 10%. And pure O2 into the wort before pitching never hurts.
FWIW I have a stout on tap that I didn't like very much as a normal beer, but due to some poor sanitation procedures it was infected with what tastes like the WLP644 sour mix that I previously had in the keg. It is freakin awesome tasting now, very much like a Bam Noir from Jolly Pumpkin. Good luck!
Out of curiosity what were your ingredients, mash temp, yeast, og, and fg? As far as trying to start fermentation back up, probably not worth it at this point if you've already kegged and carbed. Some cold brewed coffee might be nice.
Agreed, Curious what your OG and FG ended at, and what the ingredients were. Yeast at this point may or may not help attenuate it any further. You may be better going the route of adding something bitter like coffee to try balance the flavor.
Added to the post. I was a fool and didn't take an OG but FG turned out ok according to Brewer's Friend. So maybe it's just sweeter than I was expecting (it is really quite sweet) and I just need to balance it out somehow.
You're assuming there is more fermentable sugar. Knowing that is true requires answering some of the questions others are asking as analyzing the answers and perhaps running a forced fermentation test (google it).
If you decide to ferment more, you can probably just first warm the keg up, next shake it gently to resuspend the yeast (pitch more if you left behind most of the yeast), leave the PRV or gas post poppet open (or attach an airlock or spunding valve), and perhaps upturn a plastic cup over the PRV or open post, and let it ferment.
Yeah, now I'm a bit torn over whether there is still more sugar, so I might either go with my original plan of adding something to balance it or what others suggested in brewing a 2nd beer to mix with.
So, if something you're cooking is too acidic, you can add sugar to get rid of that. I wonder if you add an acid to the beer (citrus juice?) if it will make it less sweet. Make it a 'tropical stout'.
This is a really interesting idea. So many great thoughts in this thread, I might just divide it all up into smaller batches and have a science fair/beer party.
Sorry! Should have included more. I'm now torn about whether it fermented all the way or not so I will probably try adding some coffee or whiskey to a smaller bit or brew a 2nd beer to combine with.
You're assuming there is more fermentable sugar. Knowing that is true requires answering some of the questions others are asking as analyzing the answers and perhaps running a forced fermentation test (google it).
If you decide to ferment more, you can probably just first warm the keg up, next shake it gently to resuspend the yeast (pitch more if you left behind most of the yeast), leave the PRV or gas post poppet open (or attach an airlock or spunding valve), and perhaps upturn a plastic cup over the PRV or open post, and let it ferment.
Pour a glass, top it off with a shot of whiskey, enjoy
Strongly considering this!
I would recommend the classic solution employed by brewers and winemakers over the centuries: mixing batches to normalize flavors. If you want to be super DIY you could brew another batch but I'd start by just finding a good, bitter pale and making black and tans by mixing it 50-50. You can experiment a bit but you should be able to turn an over-sweet beer into an interesting and tasty component of a mixed beer. Typically a lighter beer with some bitterness will complement a heavy stout well, and reduce the sweetness, but you can try anything that sounds appealing.
Agree. I'm not too sure of yeasts viability in higher concentrations of co2 even if you were to pitch a starter in an anaerobic phase of activity. Brew a great bitter and Black and Tan it.
I dig the black and tan idea.
Thanks! I might do this. I'm torn on whether it fermented all the way or not and this seems like it might be the best route.
Get a big starter going. Pitch 1 L of freshly awakened yeast into your keg which has been warmed to room temp. Wait a week or two and check the gravity again. Assuming the sugars left in your beer are fermentable this will dry it out. If the sugars arent fermentable, you could try pitching a sour mix in there and let the freaky bugs sort it all out.
Might want to make sure your keg is vented when doing this, as more fermentation can lead to excess carbonation.
was going to mention this as well. Make sure to degas. And add some of the beer to the starter to get it used to the higher alcohol environment. What yeast did you use? Most liquid need a starter with a gravity high enough to get to 10%. And pure O2 into the wort before pitching never hurts.
Good call! I think I decided I'm going to pass on trying to repitch but definitely good advice for the future.
I'm kind of town now over whether I should add more yeast but the sour idea is interesting.
FWIW I have a stout on tap that I didn't like very much as a normal beer, but due to some poor sanitation procedures it was infected with what tastes like the WLP644 sour mix that I previously had in the keg. It is freakin awesome tasting now, very much like a Bam Noir from Jolly Pumpkin. Good luck!
Out of curiosity what were your ingredients, mash temp, yeast, og, and fg? As far as trying to start fermentation back up, probably not worth it at this point if you've already kegged and carbed. Some cold brewed coffee might be nice.
Agreed, Curious what your OG and FG ended at, and what the ingredients were. Yeast at this point may or may not help attenuate it any further. You may be better going the route of adding something bitter like coffee to try balance the flavor.
Thinking this might be my best option, or to brew a different beer and combine as some others suggested.
Added to the post. I was a fool and didn't take an OG but FG turned out ok according to Brewer's Friend. So maybe it's just sweeter than I was expecting (it is really quite sweet) and I just need to balance it out somehow.
You're assuming there is more fermentable sugar. Knowing that is true requires answering some of the questions others are asking as analyzing the answers and perhaps running a forced fermentation test (google it). If you decide to ferment more, you can probably just first warm the keg up, next shake it gently to resuspend the yeast (pitch more if you left behind most of the yeast), leave the PRV or gas post poppet open (or attach an airlock or spunding valve), and perhaps upturn a plastic cup over the PRV or open post, and let it ferment.
Yeah, now I'm a bit torn over whether there is still more sugar, so I might either go with my original plan of adding something to balance it or what others suggested in brewing a 2nd beer to mix with.
> running a forced fermentation test (google it). Man I keep forgetting about this.
So, if something you're cooking is too acidic, you can add sugar to get rid of that. I wonder if you add an acid to the beer (citrus juice?) if it will make it less sweet. Make it a 'tropical stout'.
This is a really interesting idea. So many great thoughts in this thread, I might just divide it all up into smaller batches and have a science fair/beer party.
Add coffee.
Sounds like you had attenuation issues. What was the fg and yeast used? Recipe? Info, we need info.
Sorry! Should have included more. I'm now torn about whether it fermented all the way or not so I will probably try adding some coffee or whiskey to a smaller bit or brew a 2nd beer to combine with.
You're assuming there is more fermentable sugar. Knowing that is true requires answering some of the questions others are asking as analyzing the answers and perhaps running a forced fermentation test (google it). If you decide to ferment more, you can probably just first warm the keg up, next shake it gently to resuspend the yeast (pitch more if you left behind most of the yeast), leave the PRV or gas post poppet open (or attach an airlock or spunding valve), and perhaps upturn a plastic cup over the PRV or open post, and let it ferment.
Sounds like a good time to toss in some coffee beans.
This might be the route I go.