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04-18-2015 1:46 PM

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  • Crescent City Homebrewers
  • My wife wants me to make a beer inspired by French Toast. I'm thinking the base should be a Belgian or a Stout, and the maple syrup should be my priming sugar. I'm stuck on how to get the egg flavor in there. Please message me if you have any ideas for how to pull this off.
  • None
  • Evening Call (Caf au Lait Stout)
  • Pumpkin-Spice PorterrnMunich Helles
  • Male
  • Married
  • New Orleans
  • LA


  • Posted in thread: Coconut Porter on 04-11-2015 at 01:01 PM
    Second Nightbiker's comment on the need to take multiple readings. Depending on what yeast you
    used, it's possible fermentation stalled around 1.024--I've had that happen with this beer
    before. Adding...

  • Posted in thread: Coconut Porter on 01-31-2015 at 01:56 PM
    Has anyone had a problem with head retention? The oils seem to be affecting mine. Tastes great
    thoughHead retention is a bit of an issue here, due to the oils as you say. Since I brew this
    one extract...

  • Posted in thread: Oatmeal Stout Recipe Advice on 10-17-2014 at 11:42 AM
    Hugely helpful, thanks!

  • Posted in thread: Oatmeal Stout Recipe Advice on 10-17-2014 at 01:00 AM
    Thanks for the input. I'm not going to have enough room in my pot to do a partial mash--I think
    2.5# of grains is about as much as I'll be able to use efficiently. It would be nice to get
    that convers...

  • Posted in thread: Oatmeal Stout Recipe Advice on 10-17-2014 at 12:30 AM
    Hey all,I've just worked up an extract oatmeal stout recipe that's a modified version of one I
    did two years ago and never really liked that much. I was hoping I could get some input on what
    I've come...

  • Posted in thread: Coconut Porter on 08-13-2014 at 12:29 PM
    Unsure how the two flavors would go together, but coconut ought to go with coconut. My
    recommendation would be to add fresh coconut at flameout and toasted coconut to secondary. It
    might also be worth...

  • Posted in thread: Coconut Porter on 08-08-2014 at 01:54 PM
    Just a quick follow up for mine, I used 1 lb of toasted coconut in my beer, not sure if I would
    toast it again. It has an overpowering smell of toasted coconut, and not necessarily in a good
    one (I us...

  • Posted in thread: Coconut Porter on 03-14-2014 at 06:33 PM
    I try to ferment most ales around the yeast's lower limit, usually about 63-65º F.

  • Posted in thread: Citra IPA recipe feedback on 01-21-2014 at 02:18 PM
    Your FG sounds a little high to me given what you started at. Try to bring up the temperature
    to about 70º F for a few days just to make sure your yeast has finished everything off. The
    last thing you...

  • Posted in thread: Recipe Help - Café au Lait Stout on 01-20-2014 at 12:58 PM
    UPDATE:I did a gravity reading and stole a taste two weeks in a row. The first one had a *lot*
    of fruity esters, so I decided to hold off on bottling and further coffee additions. One week
    later, thes...

#14 RyePA (Bottled) #11.1 Honey Wheat Beer (Bottled) #3.1 Oatmeal Stout (Almost gone) #12a Imperial stout with Bourbon (Almost gone) #13 Belgian Trippel (Almost gone) #10 Café au Lait Stout (last one cellared)

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