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https://www.vikingmalt.com/product/cookie-malt/

Okay, so that's what I did. Brewed day before yesterday, final mash bill was 10lb 2 row pale, 1lb 350L Chocolate, 1lb Viking Cookie Malt, upped the oats to an even 3lbs, and stirred in a pound of lactose at flameout. Final volume is 5-3/4 gallons. More than 5 gallons but I will just bottle the...

I been using a 42oz cannister, for convenience. I just thought maybe I would add another 6oz and bring it up to the next whole pound. The 42oz has been working really well for me.

Okay, nothing special then, just your everyday imperial milk Belgian oatmeal stout. I get it. So where does the "imperial" come in? A certain SG or FG, or a certain ABV?

I normally keg, and right now I just happen to have almost 6 gallons in the fermenter. So, I am going to bottle at least part of the currently fermenting batch, and bottle condition the bottled part. Assuming 73F beer temperature, if I want 2 volumes of CO2 it looks like I need 0.45133248...

I usually would rather drink my beer than talk about it, but people always ask me what kind of beer it is, so I want to know what style of beer this most closely resembles. This is in the fermenter right now. Mash BIAB 6 gallons 148-146° 60 minutes 10lb Viking pale 2 row 1 lb Briess chocolate...

Agree. I keg. I think kegging is more reliable and consistent. It is also easier. BUT, your first batch should be done with an eye on the bottom line, and 53 120z or 40 16oz or 29 22oz bottles and a capper and a little corn sugar or table sugar is the cheapest way in. Plus you can salvage...

Wow, so many extremely informative, knowledgeable, and scholarly answers! Thanks again, brewers, for increasing my knowledge! I think my takeaway on this is I still don't need to do a mash-out for what I am brewing, and I can just keep going straight from mash, sparge, and bag sqeeze, right into...

Just curious what the purpose of mashing out at say 170 might be. Seems like destroying enxymes is counterproductive.

Some growlers can be pressurized. I have two.

Not necessarily. Nice to have I guess, but I don't have any temp control stuff and I only go to a secondary when the trub is so deep it is over the mouth of the spigot.

<FACE PALM> Sorry for digging up a necro thread, guys. My bad.

If the local beer is unpasteurized, you can make a starter using a beer. Specifically, any sediment found in the bottom of the bottle. You could also try to harvest and cultivate wild yeast. Make several small malt cultures and just leave them out in various locations, and see if you get some...

No solid plans here, just sort of thinking out loud. I have too many variables in flux right now as it is, to make such a huge change in my brewing, I think. Maybe NEXT winter. I brew outside, under the carport, in a corner between two brick walls so usually out of the wind, for the most part...

Well, I checked all the kviek strains sold by MoreBeer. "LalBrew Voss Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F." so that one is out. Lutra is isolated from Hornindal. Optimum Fermentation Temp: 68-95°F. So OP's basement...

I Don't use either addition. Not really needed. For myself, not needed at all. One thing that I personally find indispensable is a grain mill. The Corona mill is a classic and is cheaper then roller type crushers...

I didn't even know that there were glass ones. I have some plastic ones and they work fine. The dimples call for a vigorous scrub with a soft brush when cleaning up after a batch, is all. I think the Fermonster has smooth walls. I need to somehow wear out a BMB so I can justify getting a...

For most ales, stouts, porters, etc it is a very good temperature. When you are deciding on an ingredient kit or a yeast in a recipe, check the fermentation range for the yeast and make sure that 68 to 70 degrees falls inside the range. The yeast by their biological action can actually raise the...

I actually didn't know they make a glass one. Mine are clear plastic. If you get one, be sure you cover it from UV. I dress the little guy in a black tshirt.

I just use water and a stainless steel pot scrubber. Lots of water.