Search results

i was making a milk stout from a muntons irish stout kit with dry malt extract instead of sugar and added 1lbs of lactose to make it more a milk stout

Hi, I was wondering if taking a gravity reading with my hydrometer by simply putting it in the fermentation bucket will give an accurate reading, or is it absolutely necessary to use one of those sample tubes thingies. I took a reading of my beer and the OG was around 1.05 and after about...

I forgot to mention that I had put 1 lbs. of lactose in the batch in the boil for sweetness. Would that explain a higher gravity for seemingly being done?

I made a stout from muntons kit with dry malt instead of sugar. I pitched the yeast accidentally way to hot like around 85 - 95 degree F and it went crazy after about a few hours. After seven days I decided to transfer it to a secondary fermenter. It seemed like it was done fermenting...

A day ago I pitched the yeast for my beer and I now realize that it was way too warm to pitch (probably in the range of 85 - 95 f). After about six hours I came home and the beer was going crazy and bubbling violently. After about 12 to 15 hours later there is very little if any bubbling going...

Hey Guys, I was wondering about sweetening up a stout that I am making and using licorice for sweetness and flavor and/or lactose for sweetness. I'm almost done with fermentation but I was thinking about adding licorice and lactose to it in the priming tank to sweeten things up a bit...

Thanks guys for your input. I think I'll just stick with bottling for now. I just started my first batch ever with Munton's Export Stout and added some 3.3 lbs of unhopped light malt to try to make more of an extra foreign stout...hope it turns out well.

Hi, I saw on Munton's website that the guy uses his priming tank/bucket as his keg to dispense his beer instead of bottling it or kegging in a real keg. This link here is their video tutorial where the guy talks about priming and dispensing in the same vessel: Muntons | World Class Malt |...