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It certainly helped make it thicker but the 2 hr long boil I think is more responsible for the thickness.

I decided I wanted to get another round of experience on this beer before making it as Christmas gifts. Switched up the grain bill this time; 5 lbs Munich Millet Malt 5 lbs Biscuit Rice 4L 2 lbs Toasted coconut 1.35 lbs Roasted Buckwheat 1 lbs Caramel 240L Millet Malt 1 lbs Caramel Millet Malt...

One month ago I opened the first of these Munich Dunkel Lagers and was really disappointed. The beer tasted like sour apples with a crisp lager finish and I was at a loss on what happened. For my friends who tried these, I called them Philly Sour Lagers and they were none the wiser but it...

Thanks Chris. To confirm, you would ferment for 3 weeks and then add the maple syrup? Tired Hands allegedly used banana puree.

Here is the inspiration for my brew - Tired Hands - Sir Dudley Banana French Toast This was simply the greatest beer I've ever had in my life. They served it at cask temperatures and was basically like drinking beer for breakfast. I'm going to use the Newcastle Brown Ale recipe as my base and...

Can confirm this beer is delicious. The flavor sequence is subtle coconut, caramel, coffee and ends with milk chocolate. I'm going to brew this again for sure. and The things I'll do next time is to add more creaminess, full pound of milk sugar and will use munich millet instead of pale...

From what I recall, this is darn close. I think if I actually lagered it, it would be spot on, I guess this could technically pass as a california common lager? The sorachi ace hops legit taste like lemons and make it a perfect summer beer.

Turns out aggressive pouring is what this one needs!

Cracked these open a few days ago. Happy to say the bread yeast did allow for good alcohol production albeit this beer has a hard time getting a foamy head to it. Taste wise, if you've ever had Leinenkugal's Summer Shandy, with a slice of lemon added, this beer tastes just like it. Also...

Thanks man, I'm really excited to try these as well. Having never added sugar to my beers, I decided to go with only half a pound of lactose so hopefully I'll end up with a creamy thickish stout. Now I just need to find another type of dessert stout to try.

Made a gluten free clone of Treehouse's Human Condition stout. https://www.homebrewtalk.com/threads/treehouse-human-condition-clone.699878/post-9264994

Yesterday I had the chance to make the Samoas, or Caramel Delight, stout from Treehouse Brewing. If this beer tastes half as good as it was fun to make its going to be a regular in the rotation. The entire house smelled like Caramel Delight cookies while this was brewing. Below is the grain...

Is this way of sterilizing bottles legit? Does anyone do it? https://boomchugalug.com/pages/baking-beer-bottles

Irish Moss

that is correct. bottling soon!

@skleice i should have also asked, would you keep the Caramel Millet I originally listed or would the 240L totally replace it?

Thanks for the heads up on the buckwheat i'll add some for sure. I've been to the Treehouse brewery twice, each time was a joy. I've read that the Treehouse brewers do a 2 hour boil w/ 7 gallons worth of wort. Im going to give that a try on this batch.

Before my basement gets too hot, I am going to do a test batch of a dessert stout I recall fondly before I was diagnosed with celiac. Based on how this turns out, I plan on brewing it again in September so that I can give it out as holiday gifts. The beer I am going to try and clone is this...

All good man. From you guidance I started doubling the yeast nutrient awhile back and it has a big effect on the beer. This one should be drinkable in 3 weeks so ill let everyone know how it goes.

thanks for saying this, i was legit concerned. Im going to let it ferment for 2 weeks before bottling and then im not sure if i should lager it or let it sit at basement temps (65F)