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I had a chocolate milk stout stall at 1.038 and 1.042 from a split 10 gal batch. I used wl London and wl Edinburgh for mine. Org was 1.07 for mine and I too had 3# lactose. I split a starter of the wl super high gravity and it brought one down to 1.020 and the other to 1.016. I laughed at how...

I enjoy a PBR now and then. A can of Colorado Kool Aid is good on a hot day too:mug:

It took cleaning a few walls, ceilings and fermenting refrigerator before I started using a blow off. Slow learner lol.

Are you planning to prime/carb the mason jars? I read they are made to hold vacuum not pressure.

What og are we talking? Also is there certain yeast you are noticing this with? I try to make a starter for anything over 1.06 but that doesn't always happen. Aeration is very important too!

I did 10oz ghirardelli 100% cocao powder, during the boil in a 10 gallon batch. Talk about a massive pile of chocolate sludge at the bottom of the carboys! It wasn't quite strong enough for me so i took two vanilla beans and soaked in vodka for a week, removed the vanilla beans and soaked lb of...

Hello fellow brewers! I have been brewing for a couple of years and am just joining. All my brewing questions have been answered by you all in others threads, thank you all for that! Just a couple things I have bottled now is a chocolate milk stout, a hoppy wheat wine and a...