Howdy, neophyte brewer here, I was wondering how to go about making my beer less carbonated, and still have head, something similar in nature to Lefthands Milk stout.
A suitable amount of priming sugar plus head retaining proteins will give you that effect. In the case of Left Hand’s Milk Stout there is a good amount of unmalted barley helping along the head and creamy texture.
Sweet thanks for the info, looks very doable then, in regards to the unmalted barley could I then use black barley as long as there are no enzymes?
Black barley is usually black (patent) malt. Roasted barley is typically what the unmalted stuff is called. Either way, those are character malts that should be used with restraint - something like 5% RB or less would be typical for a stout. Flaked barley is totally different stuff. The lactose in the milk stout is also leaving a lot of body.
Are you drinking it on nitro?
Excellent, I am learning a lot about barley as of recent, when I was referring to black barley I was meaning the Purple Hull-less Barley, originally from Ethiopia, I use to use it quite a bit at a restaurant I was running. Regardless, I will keep in mind the ratio’s of malt and barley when brewing. From what I’ve learned on this forum so far I think I know what direction to go in.
Oh, I am not using nitro as of yet.
I was wondering if you’re used to drinking the Left Hand beer on nitro. If so, that really isn’t something you can recreate without a nitro setup.
Good morning fellas. New brewer here.I have brewed a few 1 gallon batches and my last 2 batches have been lacking carbonation. I just finish a irish style red and it’s around 7-8%. I just bottled it with the priming drops. It’s been a few days and looking at the beer it looks calm as the nights sky. Was wondering if there was anyway to fix this or correct my self for the next batch. Thanks
are you looking at the beer in the bottle or have you poured a sample?
It takes a couple weeks to carbonate and is best done in an area in the high 70’s or as close to that as you can manage. You won’t see much going on in the bottles, it won’t be like primary fermentation. there might be some cloudiness but that’s about it.