Author Topic: Extract Mint Stout  (Read 2563 times)

Offline anapsid

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Extract Mint Stout
« on: April 24, 2013, 04:32:27 PM »
Ok, So I have brewed for my 7th time.  So far I have only used extracts with some grain in the beginning for flavor.  I am making sure I have the basics down before I upgrade to all grain, but anyway onto the problem:

I decided to test my luck at adding mint to stout.  My desire was to come up with a warm weather stout where the mint would be present just enough for an aftertaste to effectively act as a palate cleanser.  Anyway I made the stout with:
 3.3 lbs of LME
 about 1/4 lb of roasted barely
3 lbs Dark DME
1 oz of cascade hops (boiled for 45 minutes)
1/2 oz of Willamette hops (boiled 10 minutes)
1 pouch of liqued red ale yeast

after fermenting for 1 week I racked the beer for 2 weeks.  Once this passed I bottled with 3/4 cup of corn sugar to carbonate, and added at very end 1/2 oz of mint extract. 

So after this was all done I have a beer as carbonated as pepsi, with the same amount of head.....what did I do? (no detergents were used in the cleansing of items, I used a cleaner/sanatizer from my local brew shop and I rinsed everything after the soak).

Offline klickitat jim

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2629
    • View Profile
Re: Extract Mint Stout
« Reply #1 on: April 24, 2013, 08:23:31 PM »
Check sugar content of mint. Also, what was final gravity?

"Friends don't let friends drink bad beer"


Offline anapsid

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Re: Extract Mint Stout
« Reply #2 on: April 24, 2013, 08:57:21 PM »
Not sure about the sugar on the mint, because its not listed.  It only lists 89% alcohol, as for the gravity, it was 1.012

Offline klickitat jim

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2629
    • View Profile
Re: Extract Mint Stout
« Reply #3 on: April 24, 2013, 09:04:37 PM »
I always weight my primer. The weight of volume can vary too much. I also wonder where the beer wanted to finish. Was it 1.012 for a few days?

"Friends don't let friends drink bad beer"


Offline anapsid

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Re: Extract Mint Stout
« Reply #4 on: April 24, 2013, 09:10:18 PM »
yea, because I checked then had to wait a few days before I had the time to bottle, and I double checked.

Offline klickitat jim

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2629
    • View Profile
Re: Extract Mint Stout
« Reply #5 on: April 24, 2013, 09:31:10 PM »
Ok my newby opinion is slightly too much primer by weight. It may also be a mix issue. In other words maybe not all bottles are that carbed

"Friends don't let friends drink bad beer"


Offline repo

  • Brewer
  • ****
  • Posts: 326
  • San Diego CA
    • View Profile
Re: Extract Mint Stout
« Reply #6 on: April 24, 2013, 09:44:06 PM »
 Yeah you should weigh not measure the sugar/extract. 3/4 cup seems like a lot for a stout. Temperature(how warm did the beer get), sugar/extract type and of course hitting your bottling volume all factor in to the carb level.

Offline garc_mall

  • Brewmaster
  • *****
  • Posts: 795
  • [1892.9, 294.9deg] AR Lynnwood, WA
    • View Profile
Re: Extract Mint Stout
« Reply #7 on: April 24, 2013, 11:31:30 PM »
I agree with all of the above, RE: priming sugar.

The only thing I can think about the lack of head retention is that the oil in the mint reduced it, but I don't think mint extract has that much (if any) oil in it.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline anapsid

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Re: Extract Mint Stout
« Reply #8 on: April 25, 2013, 03:00:52 PM »
Alright, I will try weighing form now on but...most of my stuff has only given me measurements.  Should I just then get a scale and go off of a cup is 8 oz so if I need 3/4 a cup weight to 6 oz?  Also heat may have been an issue, I came home one day to our air conditioning being off and the whole house being 81 degrees.

Offline weithman5

  • Senior Brewmaster
  • ******
  • Posts: 1668
  • naperville, il
    • View Profile
Re: Extract Mint Stout
« Reply #9 on: April 25, 2013, 03:35:51 PM »
i quit weighing.  i took 20 measurements of 3/4 cup and put them on the scale and theyh were all within a few grams which is less than 1 percent differnce
Don AHA member

Online morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5677
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Extract Mint Stout
« Reply #10 on: April 26, 2013, 10:12:01 AM »
Alright, I will try weighing form now on but...most of my stuff has only given me measurements.  Should I just then get a scale and go off of a cup is 8 oz so if I need 3/4 a cup weight to 6 oz?  Also heat may have been an issue, I came home one day to our air conditioning being off and the whole house being 81 degrees.

A cup of sugar is around 6 oz. (actually 4.5-6.5 probably, depending on size, of granule, humidity etc.)

I would guess that part of the problem is a but too much sugar (overcarbed problem) but the lack of head retention... you say it's like pepsi? so it pours and foam forms but then immediately falls back leaving no foam? When in the ferment process did it get up into the 80s? if that happened in the first three days or so it could well have caused fuesels to form which can wreak havoc on head retention. There are a range of infections that could account both for the lack of head and the higher than expected carbonation as well.

A couple of things to try next time:

1) Skip the secondary, not needed, just an additional opportunity for something to get messed up.
2) skip the dark DME and make up for the color with some more dark malts and some dark crystal in the steeping grains
3)watch that ferm temp, particularly in the early (first 3-4) days of fermentation.
4) weigh instead of measure the priming sugar
5) think about using a no-rinse sanitizer. When you rinse sanitary vessels with un-sanitized water you risk undoing your sanitation.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline anapsid

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Re: Extract Mint Stout
« Reply #11 on: April 27, 2013, 05:05:02 PM »
For how you described the lack of head retention, yes perfectly.  It appears lasts for like 30 seconds and is gone.  As for the secondary fermentation, everyone has told me that its super important to do.   Should I really not bother with it?  If so, what styles of beer should I secondary ferment with as opposed to which ones I shouldn't?  As for the temperature, my beer got warm during the second week.


Online morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5677
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Extract Mint Stout
« Reply #12 on: April 28, 2013, 07:47:18 AM »
For how you described the lack of head retention, yes perfectly.  It appears lasts for like 30 seconds and is gone.  As for the secondary fermentation, everyone has told me that its super important to do.   Should I really not bother with it?  If so, what styles of beer should I secondary ferment with as opposed to which ones I shouldn't?  As for the temperature, my beer got warm during the second week.

Well second week temp spike shouldn't really matter for feusels. What temp was the wort at when you pitched the yeast?
Is it possible the had retention issue is because your glasses aren't well rinsed?
On secondary, there is really one reason to do a secondary and that is if you want to save the yeast from primary and also want to add lots of fruit our dry hops. If you are planing to age a beer for a year before bottling that might be a second reason. But the beer it's fine in primary for better than a month.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline anapsid

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Re: Extract Mint Stout
« Reply #13 on: April 29, 2013, 01:59:17 PM »
Well I am brewing stout again, so do you recommend that I just ditch the secondary this time?  Also the temp I pitched at was 64 degrees (62 for my current batch).

Online morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5677
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Extract Mint Stout
« Reply #14 on: April 29, 2013, 02:42:23 PM »
Well I am brewing stout again, so do you recommend that I just ditch the secondary this time?  Also the temp I pitched at was 64 degrees (62 for my current batch).

I wouldn't bother. 64 is a great temp to pitch at. If you have any way to hold it there until about day 4 that would be great as well.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller