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Old 03-17-2011, 08:37 PM   #61
sudsmcgee
 
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May 2010
Western Chicago Burbs, IL
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I tried some from my miller mini keg and it's great.

 
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Old 03-25-2011, 10:44 PM   #62
haygood
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Mar 2010
Vicksburg, MS
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I made this as an All Grain last year and converted it to Extract a few months ago and both of them came out EXCELLENT!!!.

It will become my all around brew in the fridge.

LOVE THE STUFF.

 
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Old 03-28-2011, 03:09 PM   #63
scottland
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May 2010
Chandler, AZ
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I gave my clone a try, and it turned out fantastic. I might use a pinch less roasted barley next time, but boy did it turn out great.

 
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Old 04-13-2011, 09:29 PM   #64
Captain_Bigelow
 
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May 2009
Los Angeles
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Another thumbs up. I left it about 4 months in secondary and it tastes good. I like this much better than the mint choc stout recipe posted here. You can taste the chocolate, but there is less of it.

 
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Old 04-13-2011, 09:41 PM   #65
Tuggy
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Feb 2011
Rockford, IL
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I've brewed this recipe twice now. I did the first attempt as listed. It turned out as a great tasting stout.

On my second attempt I adjusted the list to satisfy my personal palette better.

I toned down the Roasted Barley to 11oz and raised the chocolate to 13oz. In addition I raised the Lactose Sugar to 1.25lbs.

If you really want to clone Left Handed Milk Stout. Another important step is to decrease your normal bottle priming method. My first attempt I used 4.5oz sugar at 68 degrees. My second attempt I use 3.5oz at 68.

Left Handed Milk stout has very little head and almost no lacing whatsoever.

In all I like my second attempt better. With that added Lactose creamy taste. But it's all up to your personal taste. In all I would say that this recipe is great and I would recommend it to anyone who appreciates any Guinness style beer. It really does taste similar to Left Handed Milk Stout.

(Just make sure you aren't lactose intolerant)

Also I forgot to mention I added 3oz of Vanilla Extract to the secondary on my second attemp. It really adds to the flavor.

Reason: Addition

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Old 04-13-2011, 09:44 PM   #66
haygood
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Mar 2010
Vicksburg, MS
Posts: 9


Quote:
Originally Posted by Captain_Bigelow View Post
Another thumbs up. I left it about 4 months in secondary and it tastes good. I like this much better than the mint choc stout recipe posted here. You can taste the chocolate, but there is less of it.
I only do primary's and left mine for a little over a week. Kegged and let carb for about a week. It was fine and gets better every day. I'm just about out and I'm stressing out about it.

 
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Old 04-14-2011, 11:37 AM   #67
bernerbrau
 
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Jun 2008
Nashville, TN
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I had a sample of this fully carbed last night, and oh my god. I didn't want to stop drinking them, even though they were hitting me pretty fast. I see myself getting into trouble with this one.

 
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Old 04-14-2011, 04:12 PM   #68
sudsmcgee
 
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May 2010
Western Chicago Burbs, IL
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Anyone else get an extra-powerful hangover from this beer? Maybe it's just because I only partially mashed my oats, but after like three of these I feel like crap the next morning.
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Old 04-19-2011, 02:07 AM   #69
HopHead24
 
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Dec 2009
Brooklyn Park, MN
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Brewed up a 5 gal batch of this last night. Smells great!!! Airlock is going insane!!!

Can't wait to taste. This will be a fine drink for fishing opener 4 weeks from now...there is still ice on the lake!!!
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Old 04-19-2011, 05:14 PM   #70
scottland
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May 2010
Chandler, AZ
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I'm about half way through drinking my batch, and it's pretty fantastic. I'd give this beer a solid 4.5 stars.

 
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