Recent content by rquinonez

Somewhere I read that milk stouts shouldnt be stored too long because the lactose goes sour. Is that true?

I just sampled my milk stout after 5 days of active fermentation and I dont know what to think. Ive been obsessing over how many ways I couldve contaminated the beer. It doesnt smell sour but when tasting it it has a mildly sour taste at first but is then overshadowed by the dark grains...

I just finished my first batch and now am currently stuck with a sticky 8 gal stainless steel kettle. How can I clean it to take care of it? Star sans? Oxyclean? Soap? Thanks

The chlorine is imperceptible. I am using irish ale yeast probably but its definitely ale yeast (the guys at the brew shop picked it for me). I am fermenting at a stable 65 F give or take 2 degrees every now and then when I have to adjust the thermostat.

It was an extract brew with specialty grains steeped before the boil. I didnt take gravity readings. I did a partial boil without knowing I could do a full boil because I have an 8 gal kettle.

I tried to brew my first batch ever 2 days ago. I started with a 5 gal chocolate milk stout. Being my first time I overlooked some details and after doing research it seems like the beer is gonna taste terrible. I boiled my wort for 1 hour with the lid closed and I didnt treat the chlorine in...