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Three days so far on the carb. Hoping the stuff will settle out (forgot the whirlfloc), although this is my first time using lactose. My wife just came out of the garage with a full pint of it. She said it was great. I am waiting until Sunday.

Also, I lived in Lake Forest for a while. I would get HOA letters all the time about neighbors complaining of me BBQing. In my own back yard. Seriously. They complained that there was "too much smoke". I had a webber and would grill steaks and chops and whatnot, 15-20 minutes max. How much...

I live in a HOA and have a few neighbor cops. Our HOA is mostly younger families. It seems like every time I brew, a cruiser drives by. Slowly. I usually wave hello.

Go for the sa-04. Nice stuff. Drops like a rock.

Welcome back to the fold!

Serving temps?

Woot! I just kicked my keg of wheat. Now I gotta get the chocolate stout in it's new home!! :)

That was clever!

I would have rented a moving truck and brought the credit card.... Too bad they are going out of business though. I am worried about my LHBS. I am the only one in there each time I go, usually on a Saturday. Scary.

Night shift here. RN, I work 7-7. We have a new baby, so I stay up to give "mommy" a chance to sleep overnight on my days off, in general. Trying to get through my American Wheat keg this evening. Feels almost empty. Why the heck can't I get to the bottom?!?!?!? I have three beers waiting...

Make sure they are *very* ripe, if not overripe, then freeze them, then pull them out, steep them in a couple cups of boiling water, blend them and put them in the secondary vessel and siphon the primary over them. Go ahead in general and just cut the recipe in half. You won't get sweetness from...

I find it unlikely that the majority of it didn't convert in a BIAB scenario with lots of stirring, but I always mash for an hour in general. Strange. I just wonder if you volume calculation was off or something. Your mash temps are right on for a good extraction. It looks like you "mashed out"...

Anyone have any experience with the farmhouse yeast from whitelabs? I hear it throws all kinds of pepper and spice and funk, though I guess since it is relatively new-ish, there isn't a lot of recommendations on temps. In my reading around here, the general consensus is to raise temps to get the...

Nice pic. Love the name.

You mash for an hour or so?

85 would only drop a couple of points. I suspect the crush.

Was your sample warm? That can thin your wort and leave you with a low gravity reading. Also, your crush. How did it look?

I think "homercidal" was doing 8 ounces. IIRC, he has done this recipe a couple times https://www.homebrewtalk.com/f68/nothing-fancy-chocolate-milk-stout-331956/index5.html#post4469009

Bad luck. Maybe with some aging, the roastiness will mellow? To be honest, this is my first stout, and I have little knowledge of what roasted grains do over time. This may be a good candidate. It's a pretty robust stout in general. (well, it's not an Irish Dry stout anyway). It might just end...

This is perfect advice. I BIAB, and just about everything goes into my primary. I do what is described perfectly above, and I have never had anything but crystal clear beers. Great in general, but actually my wheat beers are too clear. I have to muck around with it to get a decent wheat/yeast haze.