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Ok, this has been aging in a better bottle five gallon secondary for 1 year now. Planning on bottling sometime soon and want it to be carbonated. Am I going to have a problem carbonating this? Does it need to be dosed with some fresh yeast in order for it to carb my bottles? Or, is the yeast...

when is the best time to add the real honey? At flameout to preserve its flavor? Or should it be in the boil to kill any bacteria? mfs

I was going more for mouthfeel with the wheat extract and utilizing the carapils for head retention. Would it be better to use just one or the other? thanks, mfs

Please check out the recipe we came up with for a Honey Blonde. Any critiques or comments are welcome. The only thing that didn't fit into beer tools is Wheat DME which we are substituting for the Wheat LME. We will probably use .75 lb. in the boil. Blonde Ale Size: 5.24 gal...

awesome advice, thanks for your help. the first sample tasted good, but did not have the depth of flavor i was looking for in this brew. maybe just needs more time. mfs

What, if any, is the added benefit of using the 6 row as opposed to 2 row during this type of mini mash? mfs

I was planning on hitting it with just 5 ounces of corn sugar and then bottling. Should I take the temp of the wort prior to racking to bottling bucket? Air temp is 72 degrees. How long would this beer usually take to finish? Since the OG was 1.07 I thought it might need to ferment out about...

Update on the porter Checked gravity on 2/28/2011 and fermented out to 1.020 or about 6.5% Flavor is excellent and has a definite chocolate flavor from the choco malt. Wondering if it is necessary to rack to secondary and age or if tastes good now just bottle and enjoy? mfs

One thing I have done to leave some residual sugar in my cider is to use specialty malt which will leave behind undigestible sugar for the yeast. Along with that you can use an ale yeast that does not highly attenuate. I think some english yeast strains might work well, just take a look ath...

Looks like I ordered 2-row, will that still be able to convert the starches in the oats?

Has anyone had any issues with the cocoa butter found in baker's chocolate? Would it be better to use dutch cocoa powder to avoid the problem of having fat floating on top of the fermenting beer? mfs

Sounds just like what I'm looking for. Thanks for the advice. I'll be sure to let you know how it turns out.

I added 5 ounces of cocoa nibs to my order. With the 1 oz of Baker's chocolate per gallon, how did the brew turn out overall? Is there a commercial chocolate milk stout you could compare it to? Thanks.

Thanks for the reply, I'll definitely consider mini mashing with the six row barley. Do you think the 2 cups of Baker's Chocolate will be sufficient enough to add noticeable chocolate notes?

I did some work in BeerTools Pro last night and came up with this updated recipe. I boosted the roasted barley and changed the pale chocolate malt to just chocolate malt to boost the SRM. Let me know what you think. Chocolate Milk Stout 13-B Sweet Stout Date: 2/23/11 Size: 5.0 gal...

Thanks for the reply. How about this for a revised recipe? 1 lb Crystal Malt 80*L 1 lb Flaked Oats 1 lb Roasted Barley 12 oz Pale Chocolate Malt 6 lbs Dark DME .35 oz Magnum (60 min) 1.00 oz East Kent Goldings (10 Min) 1 tsp Irish Moss (15 Min) 8 oz Lactose (15 Min) 2 cups Bakers...

Here is a Chocolate Milk Stout recipe I made from various recipes I found online. I want to make this a pretty big beer and have a decent amount of chocolate flavor. Let me know what you guys think. 1 lb Crystal Malt 80*L 1 lb Flaked Oats 12 oz Pale Chocolate Malt 4 oz Black Patent Malt...

its from that company homebrewstuff.com, i think that the manufacturer is Thunder Co? I dissasembled the valve to check the gasket since i thought it could be torn, but it looks fine. Maybe it was not on tight enough? I put back together using two wrenches so it is really on solid now. Might...

I tried the kettle for the first time on a six gallon boil and the damn ball valve started leaking. I had to rack to another pot to finish the california common that was going. Anyways, now I need to figure out what the deal is. It must be the gasket on the interior of the kettle. Maybe I...

since I went with a90 minute boil the brew has a lot of color to it. I'd almost say this is an amber ale but not quite.