Topic: Scheldebrouwerij Klonen?

[William]

I just tasted the OesterStout.

The beer is very sweet-karamel, has a slight hint of a roasty taste but absolutely not that strong as you would expect from a stout. The flavour indicates the presence of esters. For me, the Oesterstout is more a quadrupel or may be a strong scotch ale then a stout.

The saline flavour of shells is not detectable for me. When I taste it I get the feeling that the Oystershell thing is really an emotional issue.

[sinkas]

So,
 after tasting it, do you have any thoughts on the recipe I suggested?
Looks like trouble for the schelde yeast, its went from 1067- 1040 in 2 days , now seems stuck?

I also doubt there are many shells used in the brewing process,

Its a pity the brewers wont respond on this forum or via email.

[William]

Looking at the low maltiness you may consider exchanging the munich malt for pale malt and increase both the cara120 and roast malt to compensate for color.

As I am thinking over the sweetness of this beer it might be the result of a high mash temperature (one step at 68 ºC) and/or due to the presence of additional chlorine ions resulting (....from the shells).

What mash schedule did you use?

A pity that the fermentation got stuck. How much starter did you prepare for your badge size?

[sinkas]

Hi there,
 The Blonde, is using about a 1.5 litre starter, which probably isnt enough, but it was fully fermented,
It is an extract beer, as I was basically using it to grow the yeast and didnt have time to do a mash.

Regarding the recipe, the bottle as you will see states it uses munich malt, which I thought might have been responsible for the sweetness

Did you think that the zeelander brewer who mentioned the Guinness yeast was stating it as a fact or a suggestion?
(Its hard to gauge a post's intonation in a unknown language.)

[William]

You are right that the label mentions Munich malt as the main malt source although I cannot find it back in the taste.

Did you think that the zeelander brwer who mentioned the Guinness yeast was stating it as a fact or a suggestion?
(Its hard to gauge a post's intonation in a unknown language.)

Bubs stated that they were working with a Wyeast yeast and that a stout should contain a stout yeast; I think you should read it as a suggestion not a fact.

[sinkas]

Thanks Will,

Well the blonde seems really stuck, agitation and upto 25C, and no drop in gravity, so I am making another starter, and pitch that, see if it will do the job.