Left Hand Milk Stout - my try.

[Dynachrome]

It has been discussed before...

https://www.homebrewtalk.com/showthread.php?t=597700

 

[RM-MN]

OK, I got geared up for my Mexican Christamas Stout - S.O. said to make my milk stout instead.

I have $12 of peppers I won't use NBD.

I need to know what to do with the lactose though. I could just do what I did last time and use condensed milk It worked.

Does anyone have opinions on if it would work to add lactose to the fermentor tomorrow (so I can go get it from my LHBS)?

is there a special reason you can't do both? I'd consider two batches or a split batch were I in that predicament.

 

[Dynachrome]

is there a special reason you can't do both? I'd consider two batches or a split batch were I in that predicament.

That's a good idea. Let me cogitate on that.

I am mashing right now. I can't hit my temps. I set in at 160 - wanted 155 - took a swag at adding about two gallons of cold water to the 9 gallons that were there - dropped it down below 150.

Now I'm trying to get it back into the 155 range.

I usually use grain that I recently retrieved from the freezer. This time it was room temp. It's throwing off my loosely formed "system".

I need to record my grain bill here for posterity...

 

[Dynachrome]

I'm out of room in the mashtun. I'm drawing off a couple gallons of wort and heating it up in steps.

 

[Dynachrome]

Grain bill for this one is different as I had planned the Mexican Chocolate Christams Stout (what the LHBS had):

22lbs Maris Otter (my taste)
2lbs Weyerman's Dehusked Carafa II (in place of "chocolate malt")
24 oz Breiss Carapils (dextrine malt)
24 oz Breiss 2 row Caramel 60L (in place of crystal malt 77L)
18oz Breiss Roast Barley
1lb flaked oats.

I will use Safale S-05 as my own personal safe-zone yeast. I'll do a starter getting it going now.

----------------------------------------------------------------------

I have fresh Habeneros and dried Guajillos - I have no idea of scovill units on them. ...punt?

I need to pick up some lactose too.

 

[RM-MN]

Grain bill for this one is different as I had planned the Mexican Chocolate Christams Stout (what the LHBS had):

22lbs Maris Otter (my taste)
2lbs Weyerman's Dehusked Carafa II (in place of "chocolate malt")
24 oz Breiss Carapils (dextrine malt)
24 oz Breiss 2 row Caramel 60L (in place of crystal malt 77L)
18oz Breiss Roast Barley
1lb flaked oats.

I will use Safale S-05 as my own personal safe-zone yeast. I'll do a starter getting it going now.

----------------------------------------------------------------------

I have fresh Habeneros and dried Guajillos - I have no idea of scovill units on them. ...punt?

I need to pick up some lactose too.

Making a starter with dry yeast may be counterproductive.:rockin:

 

[Dynachrome]

What would the down-side be please?

I've had good lcuk with my carboys taking off quickly.

Is there an adverse effect on the final product?

I've heard of under-pitching and over-pitching putting a strain on the yeast.

I used two oz of Warrior at 90 min, 14%AA I ended up with too much wort. I didn't do much extra boiling either.

I put in some extra hops, a few oz, at the end I call KMH. (Karl's Mystery Hops) A friend grows his own and doesn't know what they have combined into over the years. I left it go for about 1/2 hour.

 

[RM-MN]

The dry yeast is made with the necessary nutrients to begin the replication needed to get the number of yeast cells needed for ideal fermentation. When you make a starter you deplete those nutrients and may end up with fewer yeast cells than had you just pitched the dry yeast. It takes a fair amount of under or over pitching to make bad beer. It's a pretty forgiving process.

 

[Dynachrome]

Makeing a starter depletes that nutrient so you may end up with fewer yeast cells than you started with.

There, I learned something today.

 

[Dynachrome]

I had 1.058 when I put into the fermentors. I had expected a higher OG. It is at 1.008 today on bottling day.

...I get a little over 6.5% ABV

 

[Dynachrome]

My little impromptu starters did seem to take off once added to the wort. There's a lot in the wort for them to work on.