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Thats right it is 1450

Wyeast 1040 ( i think) denny's favorite)

Just brewed this samples taste great 1 wk in primary. It is a variation of the popular deception milk stout on this site: (grains were steeped for 45 mins between 155-160. Milk stout Extract: 4.50 lb Amber Dry Extract 1.5 lb Wheat dry extract (60% wheat) 0.75 lb Caramel/Crystal Malt 60L...

Mine is a week today in primary sg 1.034. Started at 1.070 but i used 1 lb lactose and probably 4.75 amber dme and 1.75 wheat. The fermenter is dead no krausen or anything. I will check sg again in a week hope it hasn't stalled. Atenuation at this point would be very low (in the fifties) abv...

Screw it I am just going to do 8oz lactose

I have heard it takes longer and is less consistent.

Anyone know of benefits of using dme as primer vs. Corn sugar?

I am adding cacao nibs to secondary on a deception milk stout. Any one have experience with dry nibing? Looks like most use about 4 oz. Lhbs sells 1 oz packages and thought 4 oz sounded like a lot?

So the question....4oz lactose...., 1/2 cup or 4 oz or by volume? This sounds like a stupid question because volume should only be used for liquids. But the recipe swings back and forth between cups and oz for solid substances (ie dme, lactose ext)

Well... I looked around and it looks like 4 oz os common.?

I just read the entire thread. Excrutiating! This book of a thread is full of people asking the same questions over and over. Cheese must be going mad by now. 1 question for Cheese just to make sure. The 4oz of lactose is that a half cup or by weight. I believe you answered this once, just...

How many nibs would you use in secondary for a five gallon batch? Did you try it?

Ok right off the bat i know a lot of you are going to be thinking stupid noob. Forgive my ignorance. I just tranfered a kolsh to secondary with the same issue (krausen not falling) Didnt wait for it to fall. Did i screw this beer over.

I have read that after fementation is complete (fg same on consecutive days) the yeast go through a clean up phase and should be left to sit longer to avoid off flavors. Is this true? Does the beer need to be left in the fermenter at that time? Can this be done in bottles? Does any one know...

That settles it. Picking up ingredients Monday. 1lb lactose leaving the rest as is.

I am tempted to just leave it as is with all of the rave reviews and then modify later. I am trying to convince a non-stout drinker. I know some have added lactose, do you find it cloying? What is the general concensus on the coffee flavors: strong, mild, balanced? Thanks

Just finished reading the entire thread. A lot of ppl mentioned trying to make this into a chocolate stout? Has anyone done it? I am going to brew the extract recipe and was thinking about decreasing the roasted barley a little (.25lbs) using 1 lb. of lactose, and increasing the chocolate...

Thanks

Thanks for the info

Thanks for the suggestions. I think i am goinh to brew that extract deception milk stout. Maybe modify it a titch. Add a little more lactose, decrease the roasted a bit and increase the chocolate.