Sweet Stout Left Hand Milk Stout Clone

[Peruvian]

I'm hoping someone might save me some time from reading 33 pages. Has the recipe been altered significantly from the original? Any thoughts on using Windsor or S-04 instead of US-05?

 

[pstrohs]

I'm hoping someone might save me some time from reading 33 pages. Has the recipe been altered significantly from the original? Any thoughts on using Windsor or S-04 instead of US-05?

I brew per the original recipe with outstanding results. Only thing I would consider is tweaking the grain bill to match your efficiency.

 

[pstrohs]

I brew per the original recipe with outstanding results. Only thing I would consider is tweaking the grain bill to match your efficiency.

To clarify, you only need to change the amount of base malt.

 

[insanim8er]

Damn this beer is so freaking good....

My 10 gallons have been fermenting for a week and a half. The primary phase is done.

I took samples, and it is so damn good I don't even think it needs to age. But I'm letting it go two more weeks.

I have to double check my numbers and calculations, but I started at 19 brix and finished at 10 brix. The gravity is about .06 too high with the lactose addition. Onebeer.net has a converter for brix. It's saying in at about 8.5-9% ABV

I was expecting around 7.5%

I feel it a little in the two samples I took, so there is alcohol, but you wouldn't notice it in the taste. This is one damn good beer.

 

[D_Nyholm]

Yeah, I have been sampling my carbing keg daily. This is definitely a great beer and will probably get better in the coming weeks as mine is only 2.5 weeks old!

 

[brewski09]

I'm hoping someone might save me some time from reading 33 pages. Has the recipe been altered significantly from the original? Any thoughts on using Windsor or S-04 instead of US-05?

I don't like the s-04 myself because it gets rather yeasty pretty quickly IMO. I would use the Nottingham dry if I were going to change it up, but if you have good control of a yeast, then I say try it out. S-04 should be fairly neutral if you keep it in the 60's and attenuates well for me when I do use it.

 

[shadows69]

Windsor for me has worked everytime. Im no fan of s04 either.

 

[MongooseMan]

After 3 weeks in the bottle:

 

[insanim8er]

After 3 weeks in the bottle:
http://mybroadband.co.za/vb/attachment.php?attachmentid=79669&d=1383071550

It looks great, but what co2 volume did you do? It looks heavy on the co2. I generally keep mine pretty low to get a creamier mouth feel.

But this couldn't have come at a better time. It's just the motivation I needed. My 10 gallon batch has been in primary for just over three weeks now. Time to get them into serving kegs.

 

[MongooseMan]

It looks great, but what co2 volume did you do? It looks heavy on the co2. I generally keep mine pretty low to get a creamier mouth feel.

But this couldn't have come at a better time. It's just the motivation I needed. My 10 gallon batch has been in primary for just over three weeks now. Time to get them into serving kegs.

It's actually a little (very, very little) under-carbed, IMO. I aimed for 2.0, but I think I was closer to 1.8/9.

A possible reason for the way it looks is I had a really bad pour, mainly so I could get a good look at the head

 

[insanim8er]

It's actually a little (very, very little) under-carbed, IMO. I aimed for 2.0, but I think I was closer to 1.8/9.

A possible reason for the way it looks is I had a really bad pour, mainly so I could get a good look at the head

naw, 1.8 is right where I'd be. But ya, you must've been pouring from 3 ft away for that much head

I just got done racking mine to serving kegs... into the fridge they go to carb up...I pulled a warm flat sample. I'm amazed at how good it is.

 

[brewski09]

Did you bottle condition? If so, mine took some time to carb up all the way, but this really only gets better with time so stash some away for next year

 

[adriedel]

If I was going to make a 10 gallon batch and use 6 lbs of liquid dme should I lower any of the specialty grains?

 

[insanim8er]

Been enjoying this for a couple days.

It came out as an imperial because my efficiency was too good.
At ~9% abv, I'm a little sad I only have 10 gallons.

So damn good...

 

[pstrohs]

Been enjoying this for a couple days.

It came out as an imperial because my efficiency was too good.
At ~9% abv, I'm a little sad I only have 10 gallons.

So damn good...

What was your efficiency...

 

[insanim8er]

What was your efficiency...

my calculations came out to ~93% efficiency

 

[nolabrew85]

I made this and it is awesome. But it did not carb up and get the head retention I would like. Does lactose mess with that?

 

[insanim8er]

I made this and it is awesome. But it did not carb up and get the head retention I would like. Does lactose mess with that?

It won't mess with carbonation, but milk stout doesn't really have much head retention. Not even commercial. It probably is due to the lactose since there is a lot of oats in the recipe, but it could also have to do with the low carbonation level for the style. I get a nice creamy head that dissipates relatively quick, but I get lacing down the glass.

As for carbonation, I'm note sure how you carb, or how long you let it sit... Etc, so there could be another reason for that. I force carbed mine in a keg. Set it and left it for about 2 weeks or so in the fridge. I carb pretty low on the spectrum for the style—about 1.8. This gives it a nice creamy feel with just enough bubble to not feel flat.

 

[nolabrew85]

It won't mess with carbonation, but milk stout doesn't really have much head retention. Not even commercial. It probably is due to the lactose since there is a lot of oats in the recipe, but it could also have to do with the low carbonation level for the style. I get a nice creamy head that dissipates relatively quick, but I get lacing down the glass.

As for carbonation, I'm note sure how you carb, or how long you let it sit... Etc, so there could be another reason for that. I force carbed mine in a keg. Set it and left it for about 2 weeks or so in the fridge. I carb pretty low on the spectrum for the style—about 1.8. This gives it a nice creamy feel with just enough bubble to not feel flat.

I actually get the frothy and quickly dissipating head with lacing all the way down, but on the tongue it feels a little on the flat side. I actually thought to myself that with the frothy head and significant lacing, I would have expected it to feel a little more carbonated (and less flat) in my mouth. I do admit, that I had never even had a sweet stout before this, so maybe I am just not used to a beer with such low carbonation. I carbed it naturally with correct amounts of sugar for the style as per beersmith. It has plenty of time to condition. Almost 2 months now. Although I think this is a great recipe with a lot of good attributes with taste, I think it may be a little on the sweet side for my personal taste. This makes me want to try it with half the lactose and also upping the IBUs to about 29-30. Has anyone played with it like that?

 

[bobeer]

I love Left Handed Nitro Milk Stout! Is this the same or is there a regular Left Handed Milk Stout made by them? If so, I've never seen it. I know on the bottle of the Nitro one it says to pour hard so you get the layering aspect of a nitro pour. When I do that I get a nice thick head and lasts for the whole duration of the beer.
I can't wait to brew this one up. Perfect for winter!!

 

[insanim8er]

Although I think this is a great recipe with a lot of good attributes with taste, I think it may be a little on the sweet side for my personal taste. This makes me want to try it with half the lactose and also upping the IBUs to about 29-30. Has anyone played with it like that?

Ya, with the sweetness, this isn't a session beer. That's why I like having mine at 9% ABV. One 22oz glass and I'm good. What I did with the 10gal is kept everything the same, but I added an extra LB (1/2 for 5 gallon) of roasted barley 500L

This probably takes it out of style because it's pretty roasty, but it adds more of that coffee flavor and bitterness that helps balance out the sweetness. It's like coffee with cream and sugar. I also think age helps with this beer.

As for your carbonation, do you see the bubbles as you tilt the glass? I know when I do, I can see the bubbles (they're very fine) rushing and created a bit of lace as I tilt the glass around. I get a slight tingle on the tongue.

I love Left Handed Nitro Milk Stout! Is this the same or is there a regular Left Handed Milk Stout made by them? If so, I've never seen it. I know on the bottle of the Nitro one it says to pour hard so you get the layering aspect of a nitro pour. When I do that I get a nice thick head and lasts for the whole duration of the beer.
I can't wait to brew this one up. Perfect for winter!!

Left hand makes a non-nitro in bottles. It's the only one I tried. The head was exactly as mine is with this recipe. I actually prefer this recipe over LH. It just seems smother to me. It is a good winter warmer, that's why I make 10 gallons. Problem is I end up taking it to Holliday parties in my 3 gallon keg. And of course friends and family all want bottles. I might need to make 15 gal next year.

 

[bobeer]

Left hand makes a non-nitro in bottles. It's the only one I tried. The head was exactly as mine is with this recipe. I actually prefer this recipe over LH. It just seems smother to me. It is a good winter warmer, that's why I make 10 gallons. Problem is I end up taking it to Holliday parties in my 3 gallon keg. And of course friends and family all want bottles. I might need to make 15 gal next year.

Cool, thanks. I'll have to look for it. The Nitro is amazing and totally worth the $12 price tag. I'm stoked to brew this one up!

 

[brewski09]

I love Left Handed Nitro Milk Stout! Is this the same or is there a regular Left Handed Milk Stout made by them? If so, I've never seen it. I know on the bottle of the Nitro one it says to pour hard so you get the layering aspect of a nitro pour. When I do that I get a nice thick head and lasts for the whole duration of the beer. I can't wait to brew this one up. Perfect for winter!!

The nitro bottle is relatively new. They do make a "regular" version that is quite good. On a side note, unless you have a special strain of yeast or a nitro tap system, you're yeast are creating CO2 for carbonation.

 

[insanim8er]

The nitro bottle is relatively new. They do make a "regular" version that is quite good. On a side note, unless you have a special strain of yeast or a nitro tap system, you're yeast are creating CO2 for carbonation.

All beer is carbonated with c02. Even nitro beer. Nitro doesn't absorb into the beer. It's used to serve. It allow for a heavy flow with out adding additional carbonation by having the co2 turned up, so you can force the beer through the faucet to get a thick creamy head. Nitro beer in cans is nothing more than a ping pong ball with a pin hole in it (called a widget). They fill the can with nitro and that forces the beer to go into the ball through the small hole. When it's opened, the energy and pressure is released creating foam... Thick frothy dense foam. The beer is still carbonated with co2.

 

[brewski09]

All beer is carbonated with c02. Even nitro beer. Nitro doesn't absorb into the beer. It's used to serve. It allow for a heavy flow with out adding additional carbonation by having the co2 turned up, so you can force the beer through the faucet to get a thick creamy head. Nitro beer in cans is nothing more than a ping pong ball with a pin hole in it (called a widget). They fill the can with nitro and that forces the beer to go into the ball through the small hole. When it's opened, the energy and pressure is released creating foam... Thick frothy dense foam. The beer is still carbonated with co2.

Go get two bottles of the left hand nitro milk stout and explain it to me after you pour one gently and one vigorously per instructions. No can. No widget. Nitro pour, just like the milk stout or a Guinness on tap. I'm not a chemist, but it does seem like they got nitrogen to dissolve into solution to me.

 

[insanim8er]

Go get two bottles of the left hand nitro milk stout and explain it to me after you pour one gently and one vigorously per instructions. No can. No widget. Nitro pour, just like the milk stout or a Guinness on tap. I'm not a chemist, but it does seem like they got nitrogen to dissolve into solution to me.

That's how Guinness does it. Nitrogen IS NOT easily absorbed into beer. I promise you will not be able to do it... But apparently LH has a patent on their technique.

 

[thatjonguy]

That's how Guinness does it. Nitrogen IS NOT easily absorbed into beer. I promise you will not be able to do it... But apparently LH has a patent on their technique.

Pretty sure I recall one of the Left Hand guys said they didn't patent it to prevent everyone from learning their secret methods.

 

[insanim8er]

Pretty sure I recall one of the Left Hand guys said they didn't patent it to prevent everyone from learning their secret methods.

Well it could be true... I just read a article on it I never had their nitro as LH is not available in Oregon. I had to go to Washington for it. And even there it's limited.

The article said they did, but I was thinking if they did, it would have to be released how they do it. I've yet to find anything on it, so you're probably right.

They have articles saying stupid stuff like they add It with tweezers, so sounds like it's kept under wraps and not patented. They should patent it, if they can, and sell the rights.


Edit:

Ya I found this article, they didn't patent it, and just resolved a lawsuit over the name nitro:
http://blogs.westword.com/cafesociety/2013/10/left_hand_brewing_bottles_two.php

It took LH 3 years and hundreds of thousands of dollars to figure out how get the nitro in their bottles.

 

[brewski09]

Well it could be true... I just read a article on it I never had their nitro as LH is not available in Oregon. I had to go to Washington for it. And even there it's limited.

The article said they did, but I was thinking if they did, it would have to be released how they do it. I've yet to find anything on it, so you're probably right.

They have articles saying stupid stuff like they add It with tweezers, so sounds like it's kept under wraps and not patented. They should patent it, if they can, and sell the rights.

Or just keep the rights. Sorry you can't readily get it. We have it everywhere in Ohio. When you get a chance to pick one up for a reasonable price, it's quite cool to pour and see a beer settle just like a Guinness

 

[insanim8er]

Or just keep the rights. Sorry you can't readily get it. We have it everywhere in Ohio. When you get a chance to pick one up for a reasonable price, it's quite cool to pour and see a beer settle just like a Guinness

The problem is someone will figure out how it's done at some point. They should try to lock it in and profit offit before that happens. My guess is it's not patentable.

I've been toying around with the idea of getting a nitro setup just for this beer. This guy has a regulator and cylinder on Craig's list now. I already bought a couple 3 gallon kegs from him...Maybe if he lowers the prices more for the set up, I'll bounce on it.