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How did this beer turn out? How many IBUs? I am doing a Apa with ibu around 35-40 and I cannot decide if I should go with yellow balanced or yellow bitter profile?

yeah i already knew this. i am just saying to me it doesnt really add that much sweetness. It is a sugar found in milk...i dont find milk to be all that sweet. and if you sample the actually lactose it is not that sweet to me either.

another thing, most milk stouts call for a pound. I did mine with a pound and it was great. just remember this beer takes time to come in.

lactose isnt so much for residual sweetness as it is for body and mouthfeel. Taste a little bit of it, you wont find it to be very sweet at all. The wort is sweet cause its wort...thats how it is supposed to be.

If I were to do what you are trying to do I would put the recipe in Beersmith and then use the specific gravity bar to raise the gravity. It will adjust to your desired gravity and increases all of the grains by an equal percentage. i would do the same with the desired IBUs. Thats what I would...

I wouldnt mess with a good recipe. I dont think making this recipe more alcoholic and high hop is going to make it better. But then i like my beers to be drinkable. I dont really get the imperial side of things.

i use a one gallon growler, works great and is cheep to buy

My opinion and observation of beer made with and without starters: Starters make better beer with less off flavors. The beer has to sit less time to work out off flavors from a stressed fermentation. Dont stress out about it...if you dont want to make a starter dont do it your beer will still...

another thing to take in account is when the yeast was packaged. If the date on it is older the viability will go down and you will have less cells. Starters for me insure that you have viable yeast cells that are primed and ready to go, but if your numbers are right and you have plenty of cells...

I know this question wasn't for me but regardless of which pack I use I would make an appropriate sized starter. You can go to mrmalty.com to get that calculation. if you dont want to do a starter use the biggest one available. I started using starters last year and the quality of the beer is...

i did 2 weeks in primary 1 wk secondary on cacao nibs and then aged it in bottles for 4 months

i did I thought it was great. It does take some time for this beer to come in to its own. Have a lot of patience and let it age.

This beer pushes 4% that is pretty wild for utah. thanks for the recipe

You are probably right, just 2 row. No dms so the boil is probably extended. I recently talked to some Uintah workers and they told me they changed the hops to opal this year. Said it tasted better.

Sounds like you are getting a pretty big fermentation for puree. My experience with adding fruit is that it kicks up again but surely not enough to need a blow off tube. I did a beer once with only the rasp puree on the advise of Jamil Z. and I did not like it. I have also done a fresh peach...

Mind posting the recipe?

Does anyone know of a thermowell for a 6.5 gal carboy that will fit a johnson a419? Like this one: http://morebeer.com/view_product/6667//65_Gallon_Hood_Thermowell

Rast....taste

Update: week in bottle carbing nicely sulfur smell and slight rast still present but imo diminished. Check a bottle again in a week.

Do you think possibly then it wasnt finished. I checked a sg on monday and tuesday (day 10) and then let it sit till friday to clean up. Started at 1.053 ended at 1.013-14. Fermented throughout at 62 with a cheast freezer and johnson controller.