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Thinking about unique ways to add flavor to a porter/stout. Thought about using malt powder or syrup that is often used in capachinnos and lates. There are many flavors out there to experiment with so I thought id ask if anyone has tried this? Have you done it and gotten good flavor into the...

this thing is as good as mine

The beer turned out very good. I tried it about a week ago and it is quite sweet as predicted, but a great beer nonetheless. I'll be downing them all no problem. Cheers

Oh okay, well yeah there was essentially no way around this one for me. just had to do it and see how it turns out. I added some coffee and maltodextrin during bottling, so we will see how it turns out. had a small shot of it at the end of bottling. and no meaty soy flavors from what i can tell...

Just a quick question about your comment: Have you done this before? where you found it produced these off flavors due to heating it up?

thanks for the help guys!

So the enzyme just stops after a weed or two? how come? I want this beer to finish at 1.020....so I would have imagined it to just keep going? The carboy temp. is in the mid 60's......could you explain?

Ok thanks. What do you mean by filtering? Meaning no trub from the carboy...? Also, how long would it take for the alpha amylase enzyme to stop? one-two weeks?

Thanks for the input guys. Another question: What exactly is the difference between the amylase and galactosidase. Amylase is usually used in mash obviously. Would using amylase instead of galacto. be preferable? How is amylase more "controllable"? You say it has a limit and will naturally...

So long story short. Inaccurate thermometer lead to incredibly high mash temp. for my imperial stout. Lots of unfermentable sugars in this beer i'm thinking. Checked to gravity after 2 weeks and its at 1.050 (started at 1.091)! So i'm experimenting a little bit here. I used 1056 with...

is there a way to recalibrate a mercury thermometer?

Hi all, I need to vent on here about my recent faulty thermometer discovery. Have made 6 batches off all grain and partial mash. I just decided out of curiosity that I would test this thing in boiling water. It was ten degrees lower that what the boiling point temperature should be for water! I...

How long was it fermenting? Kept at warm temps? Based off the krausen still there and it still being chunky (needs time to clean up), I would guess it is almost done and just starting the clean itself up. Obviously, as every single other person will reply and tell you : only hydrometer testing...

Now the rule of thumb is 3 weeks at 70 F. I know that. I also know the higher alcohol content, the longer aging. Yet again, darker beer means longer aging necessary to reach peak flavor. Well I have a weak (4%) milk stout. Do I need to age longer than 3 weeks. It is a dark beer, yet it is a weak...

Just an update, I bottled the other day so we will see how this one turns out in about a month or so

fridge for a week at least. should do the trick. almost guaranteed ;)

Yes, right on track. Rule of thumb is leave the lighter beers for 2 weeks no matter what. For future references, don't keep taking readings. Risks oxidation or possibly infection from opening the carboy or bucket too often.

It was a 2.5 gallon batch. I used 1/2 lb of lactose. Recipe was basically the same as the "Left Hand Milk Stout Clone" recipe on this home brew talk website. any tips from here on out to adjust this batch? It's just sitting by the heating vent after i swirled it a bit. Trying to keep it a little...

Okay, so do any of you think this beer will turn out too sweet. I mean, it is not going to be that alcoholic and i'm just hoping to magically get it down below 1.030 by swirling and warming up.

Brewed a milk stout two weeks ago. Checked the Fg after two weeks and hydrometer read 1.033. The OG was 1.052. I have a couple questions regarding these numbers. 1) I accidentally mashed at about 160-162 degrees. I imagine that was too high and gave me too many unfermenatables. I should have...