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Are you saying to steep some crystal malt (like this) in addition to the Caramel 80L? How much of each do you think I should use?

Do you age it in the secondary before adding the oak and bourbon? If so, how long and do you just pour the bourbon and cubes on top of the secondary for the last x days or weeks, then bottle and let age for a few months?

Thanks for the tip, the other option with the kit is Nottingham. From it's description I think it might work well, but I really don't have any experience to draw from. I could always opt not to include yeast with the kit then buy anything else along with my order instead. Any other suggestions...

Also, I'm thinking about giving the Wyest 1945 NeoBritannia yeast a try with this, any thoughts?

How does this sound, start with the Northern Brewer Sweet Stout kit: http://www.northernbrewer.com/brewing/sweet-stout-extract-kit-2.html Add a pound of Briess Caramel 80L crushed malt during steeping...

Hello all, I would like to attempt to brew a "Caramel Macchiato Stout" as my second beer. Hopefully I'm not being too ambitious, but that's the point of home brewing, right?! For those not familiar, a caramel macchiato is a Starbucks drink with steamed milk, espresso, caramel and vanilla...

I'm worried because I'm pretty sure I didn't add quite enough water to my fermenter to get up to the full 5 gal batch side. I don't think I compensated for water lost during the boil

Yes, I think things are going well, I still had strong fermentation when I left this morning. I'm still a bit concerned about my final gravity being too high. Any thoughts on what would be "too high" for this style/recipe and what I should do if it is too high?

This morning (approximately 20 hours after pitching the yeast) I had strong fermentation. Good bubbles every 10 seconds or so. I have a thermometer right on top of the bucket and it's reading between 62 and 63 degrees. Hopefully the fermentation is thorough enough to compensate for my higher...

I don't know if I'll sacrifice a bottle everyday, but I'm sure I won't be able to resist sampling a bit along the way.

Sounds interesting! Let me know how it turns out. If you happen to be in Omaha in about two months we'll have to do a little swap/comparison.

I think I aerated it pretty well earlier. I poured it all into the fermenter bucket (where the additional water was waiting) through a spaghetti strainer, then back into the pot and back to the bucket like 3 or 4 times. I read somewhere that using the strainer helps with aeration.

I just checked the gravity of my satellite fermentation and it was about 1.067 @ 64.4 degrees. Should I do anything (add more water to the fermenter) or just leave it alone? It's been about 5 hours since I pitched the yeast. Thanks.

I think brew day went well! I ended up with an OG of 1.061ish (kind of hard to tell exactly with the foam.) I re-hydrated the yeast per the instructions on the packet, I only had the one packet of Windsor but hopefully that's sufficient. I pitched it almost 3 hours ago and no activity yet...

Good to know, I was planning on at least rehydrating. I guess I'll stick with one packet.

That makes sense, thanks for the additional info. I was reading back through How to Brew and in the yeast section Palmer said that dry packets usually have around 70 billion cells, then on the next page there was a chart show how many cells should be used for various gravity beers and I think...

Oh, does doing the late addition increase my IBUs? I guess I was just calculating it as if all of the malt went in from the start. How do you factor in the late addition?

I think around 24 IBU sounds fine for this brew. But could you help me with the math though? When I plug what you suggested into the IBU calculator I only got about 16 IBUs. How did you get 24? Also, are you suggesting not using the last .5 oz of Cascade? (.5 of each at 60 plus .5 Fuggles at 30...

I calculated an IBU of about 13.4 with the current recipe, which per http://www.brewsupplies.com/hops-gravity.htm, would probably be too malty. So I was thinking I could use my full oz of Cascade for an hour, add .5 oz Fuggles at 30 min. and the last .5 oz at 15 minutes. According to this...

I'm currently planning on going with storunner13's recommendation to add Pale LME and Fuggles to balance the additional malt, to the default recipe from my first post. Is it the additional hops (Fuggles) that make you think this could end up being more of a Sour Ale?