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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    Four days and no bubbling in airlock, but SG dropping

    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...
  2. M

    Question about excess foaming upon opening bottle

    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.
  3. M

    Question about excess foaming upon opening bottle

    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?
  4. M

    Pondering moving brewing operations outdoors - suggestions?

    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...
  5. M

    Best addition/alteration you've made to a chocolate stout extract kit?

    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?
  6. M

    Pondering moving brewing operations outdoors - suggestions?

    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...
  7. M

    Best addition/alteration you've made to a chocolate stout extract kit?

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

    Best addition/alteration you've made to a chocolate stout extract kit?

    VikeMan, How much vanilla or lactose do you add?
  9. M

    Best addition/alteration you've made to a chocolate stout extract kit?

    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?
  10. M

    Best addition/alteration you've made to a chocolate stout extract kit?

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

    Best addition/alteration you've made to a chocolate stout extract kit?

    "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?
  12. M

    I'm a newbie and I don't know where to start :/

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

    Best addition/alteration you've made to a chocolate stout extract kit?

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

    Best addition/alteration you've made to a chocolate stout extract 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?
  15. M

    I'm a newbie and I don't know where to start :/

    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...
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