chapusin
Well-Known Member
Another question, is it normal for all that white stuff to settle in the bottom of the bottles? (I'm assuming it's lactose)
Another question, is it normal for all that white stuff to settle in the bottom of the bottles? (I'm assuming it's lactose)
Mine had a yeast sediment layer but I don't think it was white like lactose sugar. Healthy yeast can look rather white though. When did you add the lactose? If it was at bottling it could settle if it wasn't fully mixed or something.
I'm doing this one as my first AG this weekend. Switched around the amounts on the roasted and the chocolate. Plus I'm adding graham crackers to the mash based on some other interesting recipes I found here and on brewtoad.
Please let us know what the graham crackers do for this recipe.
Any recommendations on substitute hops?
Any recommendations on substitute hops?
One week after brewing I took a gravity reading and I am @ 1.029 - seems very high. I have never had a beer stall out fermenting. I swirled the fermenter and have it now @ 70 - hoping it will kick back off?
Quick question....should I pitch 1/2 a pack (5.5 grams) or pitch the whole pack? Any help is appreciated, and thanks for this recipe. Can't wait to try it in a few weeks from now.
OG was actually 1052. I hit the projected OG per Beersmith. Not sure if I didn't put enough ingredients in or wrong amounts. I haven't had time to check. I will check Mr Malty for 1052. Thanks for that.
Will the Milk Stout be fine at 67 or so degrees for the next week? Will it help or hurt it? Will the yeast become a bit more active and do some more clean up?
I brewed this up today. I ended up with 5.5 gallons of 1.063 wort. Can't wait to taste it!
Mine finished @ 1.028 it's likely done, if you account for the lactose you are closer 1.018
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