Recent content by MooDaddy

It has been exactly four days since I put my Chocolate stout in the fermenting bucket, and never did I see any bubbling activity in the airlock. Yesterday I pushed down around the edge of the lid and at one spot heard a little click, suggesting to me that I may have had a small air leak. Today I...

Thanks folks. The beer actually tasted fine so I'm guessing it was the priming sugar overload as you suggest rather than infection. Lesson learned.

My stout extract kit included 5 oz of priming sugar, which I used, but I realized after all was said and done that I had accidentally shorted a full half gallon of water that was called for in the recipe. Could this account for the excess foaming I discovered after opening one of the bottles?

Thanks folks for all the suggestions - much to ponder. The all electric systems in particular do seem pretty cool. ATLBeer - great idea, most of what has spurred me to consider moving outdoors is simply the time issue, but your idea seems like it could help with that significantly, and since I...

sibelman, I one of only two folks on the planet who doesn't drink or like coffee, my wife is the other, but that doesn't mean it couldn't be good in a stout. Thanks for the suggestion. gbbeer, Interesting. How much flaked barley, how much lactose, and how much cacao nibs?

I currently brew 5 gallon extract batches, and while brewing in the kitchen works, getting to a boil takes forever on the electric range as does chilling the wort with ice bags in the sink. I sense the entire process could be made faster and more efficient with a few upgrades - most notably a...

Beermeister32, VikeMan, Thanks - that helps a lot. Much appreciated.

VikeMan, How much vanilla or lactose do you add?

Beermeister32, Maybe a dumb question, but is there an aging time period beyond which things tend to go the other way and worsen the taste of the stout?

Much appreciated! I will take note of these and try something different next go around. Thank you.

"A different yeast can give you a whole different experience, even with the same kit." Really? I had no idea. I have been using Safale S-04 - another suggestion?

VTX1300, Thank you, that helps a lot. One question about water: I use distilled water, is this sufficient to begin with?

This is the most recent one I used: Chocolate stout kit

I am a big fan of stouts in general, and chocolate stouts in particular. What have you done in veering off the straight and narrow basic chocolate stout kit recipes by way of additions and/or alterations that has worked out well?

Newbie here as well - I have my second batch relaxing in bottles as we speak. This statement made by VTX1300 in one of the responses caught my eye and would love to have it expounded upon if possible: "In my opinion the three most important aspects to pay close attention to are water, yeast and...