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I brewed an oatmeal stout yesterday and would like a creamier mouthfeel. How much lactose would be appropriate to add and would it be better to add at bottling or when it gets moved to secondary??

Has anyone had Sam Smith's Organic Ale?? and more importantly can anyone direct me to a style that would produce a similar ale? I'm not so much worried about the organic part, just mostly what style of ale it is.

so....what are your opinions on these two suppliers?? specifically their recipe kits.

i'm kinda confused as to which yeast products need starters....I ordered two ingredient kits from MW (hank's hefe and cologne kolsch) with wyeast "smack packs"...do i need starters for "smack packs"?? thanks

Not sure where to put this post, so here it is. I was wondering (probably a typical newbie question) can one grow hops indoors, or at least start them indoors? any experience with this practice out there???

I need some veteran comparisons of wyeast's two bavarian species, 3056 and 3638. Anyone out there have experience with either of these, or perhaps even both?? THANKS

what do you all think?????

I've posted a couple messages here, but here's a formal intro i guess. A friend and I have jumped head first into brewing recently and loving every minute of it. Looking forward to learning lots on this board. Northwest Indiana (Valparaiso)

Just something i've been messing around with, what do you all think??

I am about to start my first brew, and would like to know if anyone has experimented with flavors like vanilla or anything else in Oatmeal stouts