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Old 08-31-2009, 10:14 PM   #1
ThreeTaps
 
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Aug 2009
Pacific Beach, CA
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Here's what I've got so far:

Blonde Ale (Primary)
Cherry Wheat (Making in a week)
Pumpkin Spice Ale (Making in 3 weeks)

$25 certificate to an online supply store that I'm dying to spend.

So, I love Blueberry Witbier, but I think I want to make another non-fruit and non-spice beer before doing that one. I love the sound of a Cream Stout, but have no idea how it tastes. Since stouts can vary greatly, does anybody know of a good cream stout that is purchasable in the stores?

I like Hef and Newcastle too, but I want to make something slightly different that is not very bitter and goes down easy, that also has a good arrangement of flavors.
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Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


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You definitely win my award for "Most Enthusiastic New Brewer".

 
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Old 08-31-2009, 11:26 PM   #2
Adam78K
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Aug 2009
Seattle
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If you really want to specialize a good beer, I would find a recipe like a Vanilla Cream or a coffee cream beer and order separate ingredients for the brew. If you need some recipes, PM me.
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Old 09-01-2009, 12:07 AM   #3
Jewrican
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Aug 2008
GA
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adam, what recipe are you using for your coffee milk stout... sounds great!

A local brewery (terrapin) teamed up with Left Hand Brewery to make a coffee milk stout which is insanely good!
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Old 09-01-2009, 12:30 AM   #4
ThreeTaps
 
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Aug 2009
Pacific Beach, CA
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So I decided to do the right thing, and went to the store to buy a variety. I bought a pint of each:

Nut Brown Ale
Oatmeal Stout
Double Chocolate Stout

and a sixer of Pete's Wicked Strawberry Blonde (for the wife and myself..but may brew later on).

I popped open the Nut brown, and it's good! I especially like how it turns from an instant but even bitter to a sweet, nutty almost brown sugary sweet. May be a contender for my next batch.

EDIT: After drinking the pint of Double Chocolate Stout, I don't think it'll be one that I brew for a while. It's good, but not as good as the Nut Brown to me.
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Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


RDWHAHB
Brewing Since August 17, 2009
Have a BlackBerry? Download the HBT launcher here.
Quote:
Originally Posted by shortyjacobs
You definitely win my award for "Most Enthusiastic New Brewer".


 
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Old 09-01-2009, 02:29 AM   #5
JohnnyO
 
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Dec 2008
Hamden, CT
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Definitely go with a brown ale. The last extract batch I did was a Newcastle clone. I didn't think that mine tasted much like Newcastle, but it was certainly delicious and I'm holding on to two of the bottles that I have left. I had a Samuel Smith Nut Brown Ale that was absolutely delicious. Exactly like you described. I was impressed that it was hoppy and bitter, yet sweet. I think I may brew another brown ale soon.

I just did a milk stout this past weekend as my second all grain batch. I've had one milk stout before. It was a homebrewed beer though from an acquaintance. It was delicious. Take the mouthfeel of guinness, but add just the right amount of sweetness. I can only associate the sweetness with that you might get in a coffee-regular (if you know what that is). I can only hope that mine comes out nearly as good.
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Old 09-01-2009, 06:12 PM   #6
Adam78K
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Aug 2009
Seattle
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Hope this helps out, can be modified.

Coffee Milk Stout

6lbs Amber Malt Extract
1lb Dark Malt Extract
.25lb Crystal 90
.25lb Carapils
.25lb Roasted Barley
.25lb Belgian Special B
.50lb Chocolate
.25 Black Patent
1lb Lactose (5)
1/2 oz Wilamette or Sazz (60)
1/2 oz Wilamette or Sazz (30)
1 oz Wilametter or Sazz (5)
American Yeast
1 tsp Irish Moss (5)
1 tsp Gypsum (5)
6 cups of total coffee using the cold brewing method added to bottling bucket.
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Bottle Conditioning Janet Brown, Russian Imperial Stout.
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Old 09-01-2009, 07:32 PM   #7
Joos
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Jan 2009
taunton
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Oddly enough SA cream stout is a realy good example of the style(unlike all their other beers).It's pretty good too.

 
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Old 09-01-2009, 07:57 PM   #8
elkdog
 
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May 2007
Chapel Hill, North Carolina
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Mackeson's Triple XXX Stout is the best Milk/Cream Stout I've had. Not big on chocolate stouts myself, but I like a good milk stout.
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Old 09-01-2009, 08:49 PM   #9
ThreeTaps
 
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Aug 2009
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I've decided that a good Nut Brown will be my next. After that, I may venture into Stouts, as soon as my taste buds have refined themselves a bit more to a bitter taste. The Nut Browns are just about as bitter as I'll go right now.
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Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


RDWHAHB
Brewing Since August 17, 2009
Have a BlackBerry? Download the HBT launcher here.
Quote:
Originally Posted by shortyjacobs
You definitely win my award for "Most Enthusiastic New Brewer".

 
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