Now I have read many disscusions on using mint in beer but nothing has helped me completely.
I am looking for more of a mint smell not so much a taste. At least nothing that goes beyond that of a subtle taste.
I am thinking of making a mint tea letting that sit over night and than adding...
So I have never used lactose before and i was wondering, really, how much is too much?
My plan is to use it in a milk stout and since the idea i have is a little off the wall im thinking of only doing a one to two gallon batch.
I read an article a little whiles ago that a good rule of thumb...
Thats what i was figuring. Its just charts i was looking at i was expecting a 7% abv and not a 5. i guess that must have been affected by the yeast, temp, etc
So I am sitting here with a porter that has been fermenting for a month and a half and seems to have stopped fermented. What do i do and what can i do?
specs:
OG: 1.05
current gravity: 1.012 (two weeks prior to reading it was 1.015)
yeast used: WLP005 British Ale
i did add yeast...
I dont want a lot of spice. I think I am going to add the min this batch see how it goes and move up from there.
and i really like that brown sugar sugar/molasses suggestion. I think im going to ride with that. How much would you suggest I go with with?
For sure going to add some...
i dont want a lot of bitterness just a tad at the end but 2.5oz is what i was suggested
the taters im cubing baking and throwing in after the extract for 30 min
so im going to start off with
2 lb sweet potato cube and bake at 350F for 20 -30 min
in the boil im looking at using
6.6 lbs amber malt
.5 lb gold syrup (help with body and head retention)
2.5 cascade hops for a 60 min boil
no aroma hops
i would also like a specialty grain...