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I took that 1st reading at 7 days in primary and got 1.021. That was on 4/23. I took another reading tonight at 16 days in primary and got 1.021. I also had a taste - so far, so good! Do you think it is OK to bottle on Tuesday? That would be 19 days in the primary. By the way, OG was 1.061.

By the way, the OG was 1.061.

I took a reading at 7 days in primary and got 1.021. That was on 4/23. I took another reading tonight at 16 days in primary and got 1.021. I also had a taste - so far, so good! Do you think it is OK to bottle on Tuesday? That would be 19 days in the primary.

Sounds good Mac! Thanks.

Thank you echo. I took a reading last night and got 1.021. The brew has been in the primary fermenter for 7 days now (not using a secondary), how much longer should I wait to bottle?

Thanks for the good advice. I'll wait at least another week and take another hydrometer reading.

Does anyone know the range of original gravity and final gravity for a milk/sweet stout?

Leave it in even after it seems active fermentation has stopped? How long can I keep it in the primary without any ill effects?

I'm adding cold-brewed espresso into my primary to make a coffee stout. I was hoping to add the coffee before the end of active fermentation for the convection to mix it naturally. However, it seems as if active fermentation is near it's end (I took the first hydrometer reading tonight)...

1st reading taken tonight. Gravity at 1.021 - in range for a milk/sweet stout, I'm pumped!

I made the brew on the 16th. I had put the 23rd in my original posting. So, it's been 7 days so far.

I do have a hydrometer. I'll take readings starting tonight! Thanks.

Hello, I made my first extract recipe on April, 16th. I am using a glass carboy with an airlock for primary fermentation. The bubbling in the airlock has definitely slowed down a lot, but how do I know when the brew is at the end of active fermentation? Is there a standard time frame...

Scinerd, so you are saying not to add extract directly to the bottle with the priming sugar? If I follow your way, I won't be able to bottle 1/3 straight up Coffee Stout, 1/3 Vanilla Coffee Stout, and 1/3 Hazelnut Coffee Stout. If I follow your route, I guess I could bottle 1/3 for plain a...

I am about to make a vanilla/hazelnut coffee stout by adding cold-brewed espresso at the end of primary fermentation. I want 1/3 of the batch to have no extract added, 1/3 to have vanilla extract added, and 1/3 to have hazelnut extract added. Does anyone have any suggestions of how much...

I picked up a pound of lactose at my LHBS and in case anybody is wondering, it says to "boil in water to sterilize before adding to beer". Can't wait to get started with this next batch. Thanks for the help everyone!

Awesome everyone. Thanks for the good advice!!!

Where do I purchase lactose? How much do I add for a 5 gallon batch? And at what point of the brewing process do I add the lactose? Also, I'm not using a secondary (still new at this brewing thing!). So, if I add the coffee at the end of active fermentation and stir it up, how long should I...

Thanks fellas!

Does anyone know what Lagunita uses to make the Cappuccino Stout? Is it actual cappuccino? Has anyone tried to make a cappuccino stout? If so, when do you add the cappuccino?