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Old 01-24-2013, 01:05 PM   #231
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 26

Thanks for the speedy reply Marauder. I use the Swamp Cooler method to manage the temperatures, soon to be upgrading to Chest freezer / stc-1000 temperature controller setup. I genereally dont have many issues with temp control. Its a bummer about your runaway fermentation though, I've had 1 or two of those. Pitch yeast night before and wake up to find the temp in bucket at 80F. But, meh, its beer, I'll drink it, haha. It was kind of my concern with S-04. It does tend to have an estery profile and coupled with this recipe, already being as sweet as it is with the Lactose, could make the beer too rich and sweet. None the less I'll give it a go with the S-04, I pretty much use it for any recipe that has the word STOUT in it

 
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Old 01-24-2013, 01:24 PM   #232
Marauder
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Jan 2013
Pemberton, NJ
Posts: 163
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Quote:
Originally Posted by Frikkieman
Thanks for the speedy reply Marauder. I use the Swamp Cooler method to manage the temperatures, soon to be upgrading to Chest freezer / stc-1000 temperature controller setup. I genereally dont have many issues with temp control. Its a bummer about your runaway fermentation though, I've had 1 or two of those. Pitch yeast night before and wake up to find the temp in bucket at 80F. But, meh, its beer, I'll drink it, haha. It was kind of my concern with S-04. It does tend to have an estery profile and coupled with this recipe, already being as sweet as it is with the Lactose, could make the beer too rich and sweet. None the less I'll give it a go with the S-04, I pretty much use it for any recipe that has the word STOUT in it
Yeah it is still a drinkable beer for sure it just makes me sad when I drink it because I can tell if I had kept the temp under control this could have been a GREAT beer, I definitely think the s-04 is the right choice if you can monitor temperature better than I did. I will be eagerly checking back in a few weeks to see you bragging about how happy you are about the results haha and then I will likely be inspired to try again

 
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Old 01-24-2013, 01:46 PM   #233
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 26

Yeah, I've never had a bad batch with the good o'l S-04. Well, you've inspired me with your optimism, haha. I'll for sure post again when I'm sipping the hopefully awesome finished product. Everone else on this thread raves about this beer, so, if not why not, right

 
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Old 01-24-2013, 02:23 PM   #234
bottlebomber
 
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Apr 2011
Ukiah, CA
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Has anyone had this finish awfully high, like 1.028?

 
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Old 01-24-2013, 02:30 PM   #235
Marauder
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Jan 2013
Pemberton, NJ
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Quote:
Originally Posted by bottlebomber
Has anyone had this finish awfully high, like 1.028?
Are you accounting for the lactose? I think a # in 5 gal is like .007 you need to account for, did you do extract or all grain? I've heard of an extract curse of finishing high? Also what yeast strain? If you went 04 instead of 05 I think this could result in a slightly higher finish

 
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Old 01-24-2013, 04:53 PM   #236
bottlebomber
 
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Quote:
Originally Posted by Marauder

Are you accounting for the lactose? I think a # in 5 gal is like .007 you need to account for, did you do extract or all grain? I've heard of an extract curse of finishing high? Also what yeast strain? If you went 04 instead of 05 I think this could result in a slightly higher finish
I used Nottingham, AG, mashed pretty high though at 155. The thing of it is that I fermented damn cold at about 53 degrees. I use Notti that cold all the time, but it may have stalled. I'm just wondering if anyone else has finished that high. It's not too sweet tasting.

 
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Old 01-24-2013, 05:34 PM   #237
Marauder
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Jan 2013
Pemberton, NJ
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What was your OG? Mine was 1.069, and looking back at my notes I finished up there too, at 1.026(subtracting the lactose, as it will not have fermented out, I figure to be the equivalent of 1.019) so you are probably good. That is if you are referring to the Nottingham dry ale yeast, as I think you are, it is only about 2% more attenuating then the s-04 I used. So I'm guessing you got pretty close to as low as you were going to get low ferm temps, and high mash temps, or not. Both these temps corrected might have got you .002-.003 lower? I wouldn't think that is a significant amount, maybe I am wrong? Unless mine was "finished" too high also, but as I had a slightly warm fermentation run away, I doubt it.

 
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Old 01-24-2013, 06:25 PM   #238
bottlebomber
 
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I think your right marauder, I think I'm trippin. Time to get it in bottles.

 
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Old 02-03-2013, 08:31 AM   #239
insanim8er
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Dec 2012
Oregon City, OR
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This is my first all grain attempt... I just got done with the batch sparge. I hit my numbers except for my second runnings came in a little under 70F

I am onto the boil as we speak... And yes it's 12:30am wtf was I thinking?

Its going to be worth it. I could drink this just as it is. It's fresking delicious. I have high
hopes for this one. It's also going to be the first one in my new fermentation chamber.

 
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Old 02-04-2013, 11:35 PM   #240
insanim8er
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Dec 2012
Oregon City, OR
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Quote:
Originally Posted by insanim8er View Post
This is my first all grain attempt... I just got done with the batch sparge. I hit my numbers except for my second runnings came in a little under 70F

I am onto the boil as we speak... And yes it's 12:30am wtf was I thinking?

Its going to be worth it. I could drink this just as it is. It's fresking delicious. I have high
hopes for this one. It's also going to be the first one in my new fermentation chamber.
OK Everything went awesome for me. I hit my numbers dead on. It only took a few hours to get the airlock bubble,s and it's going strong now...

I do have a question, I hope someone will be able to answer.

I don't think I'm going to Keg this. I think I want to bottle condition it for more of a "cask" type carb... I wanted to do Nitrogen, but I don't have the needed spout for that yet.

First question would be, any thoughts on that. Do you think I'll get any better results doing bottle condition vs force carb in a keg?

Second and main question is what What volume of C02 would you recommend for this type of beer?

Next question would be if I did bottle condition, what priming agent should I use to get more of a "nitrogen/creamy" head on it? Sugar, Corn, Dry Extract... No difference at all?

Thanks to whoever can give me answers...

 
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