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I have no experience with those items you mentioned. S04 is a great yeast and i love T58, but with T58 you will get an entirely different brew.

Interesting. With all of the sorghum I dont think need more gravity, but obviously that's up to you. I am done using US05 with sorghum. Its too clean and allows too much sorghum twang to shine. I prefer an English ale yeast. Good luck and post the results please!

The roasted grain taste comes through in full stout style in this recipe. Read about cold steeping here: http://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/

First, I dont consider the no nonsense a true stout. Its really a belgian strong ale, and very sweet, not that there is anything wrong with that. The above recipe should give you a nice American stout. No reason to age it, its ready to drink after 2 to 3 weeks after bottling. Personally i...

What do you mean by "hot" ?

It really is fantastic. I am going to send another order to your personal email shortly.

I brewed up the recipe below and was very pleased with the result. IMO it is a true stout with a nice character of toasted grains well-balanced against the hops. With only 1 lb of dark Belgian Candi syrup offset by an American stout style hop schedule, it is not at all sweet. The color was a...

No clue on that but it was an interesting read and I hope to read part 2. Just a thought, much like BrewTan, ClarityFerm also clarifies beer and improves shelf-life. If you are really interested in pursuing a possible solution, it would be an easy enough experiment to brew up a batch and split...

I added it once after fermentation only because i didnt have it on hand when pitching the yeast. My beer became crystal clear in 24 hours. Def do not add it to the boil.

I bottled this on Saturday and was not impressed with my tasting at that time. However, every time I have made a darker brew and steeped toasted grains into it, the character has changed dramatically after bottle conditioning, so stay tuned...

I have brewed about a dozen batches with sorghum extract syrup. First, I fully agree with Chris's post of using a hop forward approach. Second, of the four items you listed to reduce the twang the only one I have confidence in is number 4, time. I do have one more item that that I believe is...

Brewed this yesterday with some small tweaks. I will post results in several weeks.

After scouring the internet, it does not appear to me that anyone has successfully made a true GF stout from extract. If they have, i have not found it so if you are aware or have made one, please share! I know all about IG Jones no-nonsense, i brewed it, I didn't really care for it and the...

Received grains today. AAA transaction, thanks !

I think he is just looking for character and color. Not sure there is significant starch left after a dark roast.

Chech this out: https://www.homebrewtalk.com/brewing-with-coconut.html

Here is the link http://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/

I am interested in a couple pounds of the dark roast millet. I am in IL. I am happy to pay upfront using chase Quickpay. If it is not worth your time, no worries.

Doesnt seem too odd, especially if you used two different yeasts. My most recent thought for a stout is to cold steep some heavily roasted grains for 24 hours and add them to the kettle near end of boil. Maybe 2 lbs.? And maybe not oats as it seems to me they dont impart much toastiness. I...