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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...

Almost forgot i was suggested that I should puree the taters and add them in with the mash. What do you guys think of that ??

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

any suggestions on a good hop that would fit the bill

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...