Brewed last night, in primary now bubbling away. Looking forward to this one. Ended up just using 1.5oz Goldings to keep the IBUs in the 30s and in range for the style of beer according to BeerSmith.
Hey guys,
I just joined this forum, but Google has lead me to it many times in my past year of home brewing. I just brewed a Milk Stout for my wife and I's anniversary and my idea was to go for something like a milk stout with bailey's in it. I realize we can't really add Bailey's to it as discussed, but my original idea was to just 'recreate' the key flavors in baileys by adding a little almond extract, vanilla extract and maybe a super small amount of coffee.
After reading all this I am tempted to also use Jameson and oak chips, but what do you guys think about the use of almond extract and coffee?
I think Vanilla and Jameson are the way to go, but adding oak, almond extract, and coffee doesn't sound like a good idea. I think you may end up with a muddle of flavors that don't really taste like much.
That's just my $0.02 though.
Question.. after the 2 weeks when u rack to a secondary could you just move to a corney.. add the Jameson vanilla mixture and allow it to age in the keg ?.. or should you age in a secondary carboy ?.. I'd imagine most of the fermentation would be done after the initial 2 weeks ?.. just curious
Cheers guys
That's what I do! Though I usually remove the chunks of bean from the mixture before I put it in the keg. Don't want it gummin up the dip tube or my draft system.
Didn't think of that lol.. great call.. put it in the keg.. add a little gas.. bleed out the o2 and just let it go.. leave it in the fridge I assume ?
Enter your email address to join: