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Many milk stouts are below 6%. The most famous "stout" Guinness is like at 4.2%. I can't stand the swill, but that's another story. The idea of a white stout seems interesting though. I had an imperial wheat stout before (http://www.beeradvocate.com/beer/profile/15711/37298/) and it was...

When I was kegging I tried to force carb quickly like that but ended up with foam everywhere. I decided it would just be better to set the pressure to my serving pressure and let it sit in the keggerator for 10 or so days. Everything was fine after that. It makes it easier to be patient if you...

Great! Thanks. Using fruit is very new to me so I hope it works out well!

I'm planning on making a wheat beer for the girlfriend that has peach and mango fruit added in secondary. We were thinking of making a fruit puree and then adding some water to that and put it on the stove to reduce. Then after that we would let it cool and add it to secondary then racking on...

I was talking about adding the wort runnings from the sparge, not top off water. Thanks, though I ended up not doing it. It was kind of a let down, but we will see how it tastes! It ended up with an OG of 1.080, so hopefully it gets down to a low FG. First time making this stout...

So I'm making a RIS right now, beersmith said my pre-boil gravity should be around 1.087, but I am getting 1.061. The recipe is a 90 minute boil, and I used 7.25 gallons pre-boil. I did a batch sparge and had about a gallon left over in the tun when I hit 7.25 gallons. So, can I just boil...

Great, thanks! when I looked at Beersmith it suggested a 1.5L starter and when I looked at mrmalty, it said to use 1.7 dry packs with no option for a starter so I got confused and came here for help haha. Thanks again!

That does make sense as a reason they would not replicate. I think for this one I will stick to just re-hydrating two packets, but in the future I might do some experiments with starters. Thanks!

Okay, I will just go buy another packet, Maybe in the future I will experiment with starters if I need to use dry yeast again, but since this is my first batch since moving, and I have had to change around my brewing techniques to accommodate an apartment, the less effort I have in other areas...

Yeah, that was my thought as well. I don't understand the harm in it. I know that in liquid yeast, part of the reason you do a starter is to activate the yeast (in addition to building up the number of healthy yeast) and you don't necessarily need to do that for dry yeast because re-hydrating...

Thanks, I kind of just don't understand the reasoning why a yeast starter wouldn't work for a dry yeast? You're activating the yeast when you re-hydrate, but what harm could it do letting the yeast propagate to the appropriate population?

So I was just getting rolling with my homebrewing, and I had to move across the country, so that got put on the wayside until we got settled in here. Now I'm ready to get a batch going, and I have one question (after figuring everything I needed to do to transfer my brew days from my garage to...

Awesome, thanks for the info! I will definitely check out some of those places and look more into NJCB! That sounds interesting

Hey all, I just relocated from New Mexico to New Jersey (North Brunswick/New Brunswick area to be exact). New Mexico had been up and coming with a lot of great local breweries (La Cumbre, Marble, Chama River, Il Vicino, Turtle Mountain, Santa Fe Brewing, etc.) and now that I'm in New Jersey I...

My local brewery, Marble, makes a great wildflower wheat. Good luck with it and with that monster carboy.

What I've always done with my commercial kegs when I first get them is hook the coupler up but don't turn the CO2 on into the keg. Then I will pour myself a beer until it stops coming out if the faucet. Then turn the CO2 on to 10psi and let it sit for a few hours. Works every time. I have a...

It's an off flavor if it turns the beer from the intended style to a different style...

I'd leave that in primary for several weeks. I would think 5 or 6 weeks minimum, right? Probably even longer. Someone else with more experience can probably help more.

I just brewed an ipa with around the same quantity of hops, just different hops/schedule. It came out at around 8.3% (OG 1.072, FG 1.010) and around 120 IBUs. I took the first pull from the keg about 10 minutes ago and it's amazing. Sorry, it's my first AG and first time kegging and this beer...

Great, yeah, we'd been serving out of it for some time so it's likely half full and it was flowing great. I figured it would be fine, I just wanted to make sure.