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Williams 728
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  1. E

    lets see your full Fermenters

    Here is my Milk Stout. Having a few gravity issues but hopefully it will work out!
  2. E

    Milk stout fermentation

    I swirled and let it sit for about 36 hours and nothing changed. I haven't taken a gravity reading since before swirling. It was 1.033. Should have been about 1.012.
  3. E

    Milk stout fermentation

    All advice is welcome. This is only my second all-grain brew. Brewed extract several times though. I have my thermostat set for 65 F. Thanks for the tips.
  4. E

    Milk stout fermentation

    If I add more yeast it will be more of the same that was originally used, Irish Ale. I don't want to lose the Milk Stout! We'll see how the rig works. It's my first time to try it.
  5. E

    Milk stout fermentation

    More pics.
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    Milk stout fermentation

    The unfermentable sugar is what makes it a Milk Stout. If it wasn't in there it would just be a Stout. :)
  7. E

    Milk stout fermentation

    I have moved the carboy to a "cooler" type contraption called a Frementerator. I bought a bunch of equipment from a guy getting out of homebrewing and this was part of it. One chamber holds the carboy and the other holds the ice. There is a fan in the dividing wall that is controlled by a...
  8. E

    Carbonation sugar in bottles or not?

    ^ I agree
  9. E

    Milk stout fermentation

    I was leaning that way. Thanks for the reassurance. I'll post updates when available.
  10. E

    Milk stout fermentation

    Single mash temp was 158 F for 60 mins. Sparged with 166 F.
  11. E

    Milk stout fermentation

    It bubbled well for 2 full days then steadily slowed.
  12. E

    Milk stout fermentation

    Ambient room temp was 74 F. Temp strip on side of fermenter read 74-76 F.
  13. E

    Milk stout fermentation

    Recipe: 7 lbs pale malt (2 row) 2 lbs caramel/crystal malt 120L 1 lb flaked barley 1 lb chocolate malt 8 oz black barley 8 oz cara-pils/dextrine 0.5 lb malto-dextrine 1 lb lactose 60 min boil. Lactose and malto-dextrine added with 10 mins left in boil.
  14. E

    Milk stout fermentation

    It has only been 7 days since brew day. I didn't use a yeast starter. The yeast was bought from the store in a liquid but only about 2 ounces. I followed the instructions on the little bottle. Bring to room temp, shake and pour directly into fermenter. Temp during fermentation stayed around 76...
  15. E

    Milk stout fermentation

    Made a milk stout with estimated O G of 1.057. When we moved it to the fermenter we forgot to take a gravity reading. The fermentation seemed complete after 4 days when the bubbling reduced to almost none. After 6 days total we moved it to the secondary fermenter and we measured a gravity of...
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