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Stout Not Stouting?
I chose this from Northern brewer for my first stout in a while, bad move. It smells nice, just no flavor, or mouthfeel at all, almost tastes like a lite beer that's stout color. I figured the lactose would give it body, but without the alcohol content. The OG came it around 1.040. I didn't have time to make a recipe up, so I chose this one as an easy drining stout. It's not that it tastes bad, it just doesn't taste like a stout,k even with the flaked oates in it, and roasted barley. Those of you that are comming to the brew day will see what I mean. I used the Irish ale WYEAST 1084. I've never used this Yeast before, and the only other think that I can think of is that I possibly pulled it off the cake to soon. I gave it 3 weeks in primary, then force carbed it. (first time force carbing by the way). When It didn't taste right, I pulled it off the tap, and left it at 60f for another month. Just tasted it today, and it tasted the same, I just added a small amount of a sugar solution about 4 tablespoons of suger to half cup water hoping that that will get it some kind of body, and maybe get the yeast kicking in, and cleaning up, hoping to give it some kind of taste. That's the problem, good aroma, no taste. Ideas?
Breakfast stout
MASH INGREDIENTS
-- 4 lbs. English Maris Otter pale malt
-- 1.5 lbs. Flaked Oats
-- 0.5 lbs. Simpson’s Roast Barley
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 154° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz Willamette (60 min)
1 lb Lactose (60 min)
YEAST
If you chose dry yeast:
DANSTAR NOTTINGHAM ALE YEAST. Optimum temperature: 57-70°F
If you chose liquid yeast:
WYEAST #1084 IRISH ALE YEAST. Optimum temperature: 62-72°F
I make a lot of stouts but I've never made breakfast stout before. I've had a couple of different breakfast stouts at events and like you said, they seem.... un-stout-ish (kinda wimpy/watery?). I think it's because they are supposed to be a lighter beer (although I can't imagine why anyone'd want to make a lightweight stout). I wonder if it's supposed to be that way? I only say that because any kit I've ever ordered from NB has been pretty good...
No idea on how one would go about "fixing" it though. Good luck 
Looks like you got exactly what the recipe says. Looks like a weak attempt at a dry stout, but then there is a pound of lactose in there. A good dry stout needs more Roast Barley. While a good milk stout needs a touch of crystal in there. This recipe looks like someone can't decide what they are making.
Hopefully, I can make it to the event and help you drink some of this down.
Well, the problem is, lets face it, as far as stout drinkers, there aren't many, and I wanted to make sure I could empty this keg. With 5 taps, I gotta make what the people will drink. It's not that I won't make what I like, but i want to keep the beer fresh, and I don't want a stout hanging around for 5 months.
I chose this because I wanted a stout on tap, and thought a low gravity one would be perfect, it just tastes very strange, like getting your mouth all ready for Orange Juice, and finding out it's Sunny D.
I'm no expert but every stout recipe I've read seems to have alot more malts. This looks like a 2-1/2 gal recipe, I don't know is there a chance you made a normal batch out of habbit?
Yea, I hear ya, I almost added some black patent, some crystal 120, just to give it some taste, but decided against it. I thought if I let the yeast do it's work it would be fine. I've had some low OG beers that where very flavorful, just not this one. I'll know better next time.
Just tell everyone you brewed a southern English brown, and it is spot on!
Next!!
So, good news, this Stout is great now, friggin weird. I added some sugar, let it sit a week at room temp and threw it on the tap. It's not a robust full flavor stout, but it does have a nice flavor to it, and very drinkable. I must have pulled it off the cake to soon, you'd think I'd know better by now, but a full month in Primary seems to be the magic Number for these English/ Scottish/ Irish yeasts. They just take that long to get all those flavors in there, and Mature before they are ready. Throwing it on the tap must have put the yeast to sleep, and that small dose of sugar woke them up to finish it off.
Cool.....that's why we homebrew I thinks.
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