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Bringing the milk stout to a boil. This will give me four offerings. I doubt I’ll have any more than that as I’ll be out of town all next week. Unless I can ship a little later. I hope this one turns out good. It’s a historic milk stout from 1936.

I’ve used year old yeast. Definitely make a starter. The one time I did, it took 5 days before I saw any activity in the starter. A few step ups later and we were rocking and rolling.

Why not enter it in both?

I’m sure interested in your fermentation setup. Let me know if you decide to ship.

Sweet. I’ll try to get a couple other brews ready to ship out as well.

I just looked over FOTHB V, and now I’m skeptical. My tap list looks pretty vanilla to the brews y’all have been trading. I brew mostly German beers. Right now I’ve got a Kölsch, an Oktoberfest, and a rauchbier made with home smoked malt on tap. I’m thinking about brewing up a sweet stout on...

I’m in if you’ll have me. I’ve been wanting to get some unbiased feedback on my brews. I’ve got three beers ready now and may have another ready by pick time.

Well then, I’ll grant @don_bran321. I believe he said he’s from PA. I’m from Texas, so let me know your preferences and I’ll get to work.

I would pitch the whole starter and use a blowoff tube. A lot of your yeast has settled out, but there will still be a tremendous amount in suspension and you risk under pitching.

That’s completely normal. You should have used a blow off tube.

I’ve used Carafa III as a late addition to my mash and got all the color with no added flavors. I would grind it up as you normally would and add it to the mash with ten minutes remaining.

If you’ll ship, and sell the conicals to USMchueston, I might be interested in the rest of it. How big are the kettles and mash tun?

I did. So do I grant Don_bran321? I understand he’s shipping to someone now and it’ll be his turn to receive once he ships. If no one has granted him, I will.

I wouldn’t mind getting in on a trade sometime. Is anyone up next?

PM sent

I’ve never been successful getting hop aroma without dry hopping.

Awesome. I love the taste of mine and that’s about how mine looks after fining.

I’m in.

I did use 2565. Pitched it and after 5 days had no activity, so I pitched some 1007 I had on hand. Not sure which yeast actually did the fermenting. I just tasted the beer today. Wow, it may not hang around long enough for it to clear.

How long does it generally take for your beers to drop clear? I’ve made beers with excellent clarity in the past. I usually ferment, cold crash, then fine with gelatin. After I keg and carbonate, the beer becomes hazy again and takes a couple weeks to clarify. I just made a Kölsch, and...