Assuming fermentation temperatures were right on target, I'd say you and B are right about the sugar. 17% is a lot, especially in a darker beer where you won't be ending up with a really low FG. I'm sure the rum didn't help, but your main culprit is the sugar.

quote:
I used 4 oz of oak cubes and get a little oak flavor

I used 2.5 oz of chips in a bourbon stout and can taste it better.

Will probably go with 3-4 oz in the next batch of porter. I want a pretty strong oak taste

Both chips and cubes have their uses. I prefer cubes because it's easier to control how much oak flavor you want and they can be left in there longer to let the yeast break the oak down further. When using cubes, your time measurement is on the order of months, as opposed to chips that are on the order of days to weeks.

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Posted by LoneStarTiger

Lone Star State

Member since Aug 2004

15965 posts

Posted on 11/1/13 at 12:22 pm to BottomlandBrew

I can't remember when I brewed it but the fermentation temp may have been a little high, probably 72 or so. I'm almost positive I made this in the fall.

I am going to try cutting that sugar in half. I'm also considering a different yeast to dry it out a little more, so cutting the sugar is that much more important. It's a really sweet beer now, and good until it warms up some, then the booze really comes through.

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Posted by rds dc

Member since Jun 2008

19847 posts

Posted on 11/1/13 at 12:23 pm to BottomlandBrew

quote:
When using cubes, your time measurement is on the order of months, as opposed to chips that are on the order of days to weeks.

Cool, sounds like I would want to go with chips for my next brew. I don't want the late addition hops to fade too much while the brew is sitting on the oak and blackberries.

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