Did I Just Ruin A Milk Stout?

Sycamore_Rocks_Craft_beer said:

so how did it turn out? Or how is it turning out?

Click to expand...

It seems to changing from week to week. It definitely has a chocolaty aroma, but more of a smokey/wood taste to it. It's not what I had expected, but it's pretty damn good.

Given that I didn't had the lactose until the secondary, it's not as much of a mouthful as expected.

Also, I think next time I brew and bottle this, I'll use less priming sugar. It was a bit more carbonated than I would have liked for a stout. Then again, I'm not exactly sure if a good way to carbonate a bottled stout.

TheMagicHatter said:

Also, I think next time I brew and bottle this, I'll use less priming sugar. It was a bit more carbonated than I would have liked for a stout. Then again, I'm not exactly sure if a good way to carbonate a bottled stout.

Click to expand...

use a priming calculator like http://www.northernbrewer.com/priming-sugar-calculator/ and measure your priming sugar.

Hermit said:

Different strain. There is a brewery in Cleveland that advertises open fermentation. Stuff gets pretty undrinkable. He has a wild lacto infection he couldn't get rid of. Not sure if that is still the case but I won't/don't drink his beer.

Click to expand...

Which brewery is that? I'd like to check it out

meshbackhats said:

Which brewery is that? I'd like to check it out

Click to expand...

Indigo Imp. You have been warned.