Recent content by dan_the_frog

I take the same amount of 2 row and I put them in the oven @ 350*F for 20 min

Hello everyone, I would like to try a recipe that needs ¼ lb of lactose which I can’t get at my LHBS. I was wondering if I can substitute with a combo of maltodextrin( for body ) & splenda( for sweetness ). The style of the beer is a stout with cacao, coffee & vanilla. Thanks Danny

lololol!!!!!

Another 5 from me 3081 gallons ... Wow!

Hello Suthrncomfrt1884, How did it came out? If you don't add the lactose, would it make a huge change to the final product? Seem to be very good :tank: Merci Danny

Love the light show, lol. It wouldn't have been the same without it Plus, Thanks for AG tutorial. I have follow every steps for my first AG

Hello to all, I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not Thanks Danny

Google => HomeBrew wiki => HomeBrewTalk Forum and happy since... Techniques, Recipes( with taste review), DIY Project/Ideas, Tips from pros... sh*t theres everything here THANK YOU HOMEBREWTALK

woops, happy trigger...lol I was saying Thanks for answering so quickly I have made oatmeal stout and I have pitched my yeast Sunday the 16 August So after all your replies, I will check the gravity on the week end of 19-20 September, it should be close to 1.015 Thanks again...

WOW! Thanks guys for answering so quictly

Hello to all, My wort start fermenting on the fourth day after I have pitched the yeast (yes during those four days, I may have looked cool outside, but I was freaking out inside). The recipe said 14 days in the fermenter, my questions is do I count those four days or I start counting when...