HELP WITH A STOUT.

[alexsnow555]

Good day everyone. I made an Irish stout, according to my own recipe.
While pouring it for carbonation, I tried it. It turned out according to the recipe: there is a burnt taste and its aroma, as well as coffee and bread crusts.

But it turned out to be a dry stout, and I wanted a sweet one.
Now the question is, what is wrong, and is it possible to make it sweet now?
I ask experienced brewers and stout lovers for help.

Ps I can drink dry, but I want something sweet

.

 

[Wables]

If it is in a keg you could boil some lactose in water and add it.

 

[rburrelli]

When you think of Irish Stout, Guiness is what should come to mind. You could back sweeten as mentioned, but I would drink as is. Study recipes for something like a breakfast stout and try to develop your own from there. Good luck.

 

[AZ Maverick]

Can you post your grain/ingredient list just so we know what into it?

 

[kevin58]

Your grain bill may hold the secret. It sounds like the acrid taste of too much dark specialty malts.

 

[crazyjake19]

Irish stouts will tend to be on the dry side. You could try to backsweeten with lactose boiled in water, though I would probably just drink it as is and look at recipes for milk stout/sweet stout for your next brew.

 

[Dr_Jeff]

Next time add some crystal malt, a pound or two.

 

[jrgtr42]

What was your mash temp (presuming it's all-grain?) Mashing warmer, say 155 or so, will leave more of the long-chain sugars that yeast can't eat, and leave you a bit higher FG and a bit more sweetness.