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Just got my Pittsburgh results too. Entered a Baltic Porter and Cali Common that placed in a local comp. Neither did well here at all and the Cali Common supposedly got infected along the way. Congrats to other folks that placed though. Quite an accomplishment.

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The Everything Homebrewing book by Drew Beechum includes the Brut de Faucon recipe and one for Faucon Noir, which is darker, sweeter, and looks pretty tasty.

Couldn't get a clear pic of it and then I moved the carboy to make space for another one so a bit of the pellicle fell. For the first week in the secondary, it had that greasy bubble look (like this) and when I went back yesterday, the top looked like it was covered with a layer of whiteness...

I've tried searching for this and I haven't found anyone that's gotten similar results. I made a black saison three weeks ago and after leaving it in the secondary for a week, I noticed it was forming a pellicle on top. I've brewed a couple of small sour batches so I know it's definitely a...

You could try adding some dutch cocoa powder to the boil. It's darker than regular cocoa powder and has a deeper, more bittersweet taste that's closer to dark chocolate. A few ounces of cocoa nibs in the secondary could help too.

I've been interested in cloning this beer for awhile - glad someone else gave it a go. Here's the recipe I came up with and will probably try in about two weeks. Feedback greatly appreciated. 3 gal batch 58% 5 lbs Warminster Floor-Malted Maris Otter 9% 12 oz American Crystal 40L 9% 12 oz...

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Been looking for a Toasted clone for a good while. Anxious to hear how this turns out. Good luck.

The beer turned out really well - took second place in the stout category at a local home brew competition. The feedback that I got from everyone was that it was perfectly chocolatey without being cloying. As for a similar commercial beer, it was more milky than either Rogue's or Youngs'...

I've made a Milk Chocolate Stout before with 1oz Baker's Chocolate per gallon and it was pretty chocolate-y. I added 2 ounces of cocoa nibs to the secondary to seal in the chocolate flavor.