Search results

No not right out of the closet. I put them in the fridge over night then opened them. It also happened to some of my black IPAs that I've had before but opened one recently and did the same. I've always done my priming sugar the same and have never had any problems. Maybe I picked up some yeast...

So I've had some 22's of porter chillin in my closet and opened some and they were fine and I opened a couple more and they had tons of pressure in them (like I was opening a bottle if champagne) too much priming sugar? Still taste fine. Almost like it was shook up.

Sweet ya I was going to use 1lb to start off seems to b the most popular but it's my first time doing a milk stout. But ya I think I'll go with the 15 min mark thanks. U guys rock! Cheers

At what miniute do you through lactose in?

Wow now that sounds good! Did he soak them in the primary the whole time? Or secondary?

Ohh man I bet! Did You still use pb2 in the secondary?

No way that sounds awesome did you soak it in the mash for the whole 60 min?

Sweet thanks and did u put some in your boil and secondary? And what minute?

Hey I'm gunna try and make a peanut butter stout and was looking into the whole peanut butter issue and was seeing that some people use actual good peanut butter and some use a powdered form of peanut butter called PB2? I guess it's 82% peanut anyone ever tried the powdered stuff? And how much?