Brewing my attempt at a Paulaner Oktoberfest clone tomorrow, will be my first attempt at brewing since my coronavirus infection. I’ve held off because I lost all my smell and taste but it seems to have come back enough to brew.
Interesting brew day, took 2 hours to get conversion. It was a tad bit cooler than normal this morning, I was shooting for 149, but it dropped to 147. I was too lazy to boil some and I wanted the beer to be on the drier side anyways so let it roll checking every 30 minutes. I dry fired my HLT by accident during clean up.Brewing my attempt at a Paulaner Oktoberfest clone tomorrow, will be my first attempt at brewing since my coronavirus infection. I’ve held off because I lost all my smell and taste but it seems to have come back enough to brew.
I brewed the Left Hand Milk Stout clone found on this site, last fall. I added some toasted coconut extract. It came out awesome and was the hit of a Christmas party I attended. It held its own on a blind taste test with Death By Coconut andLooking to brew up a milk stout this weekend. Brewed almost every other kind of stout besides this over the years, so now is the time. Really trying to nail mouthfeel on this one, and not have it overly sweet even with the lactose.
Just checked it out and it's actually remarkably similar to what I came up with. Only differences in the grist are I'm using mild malt for the base (since I already had it), I'm layering my crystal malts (so I also have some C120), and some of the quantities (most notably I'm using more Munich). But really very close all things considered.I brewed the Left Hand Milk Stout clone found on this site, last fall. I added some toasted coconut extract. It came out awesome and was the hit of a Christmas party I attended. It held its own on a blind taste test with Death By Coconut and Maui's HIWA Porter.
Brewed up another batch of the Sabro/Citra yesterday. Bit peeved that someone else out on the interwebs stole my name for this one (Sabrotooth), or maybe came up with it first, but I really love this hop combo. This one is straight two row with no bittering, and late additions that I made up on the fly. Also fermenting on some fresh Notty to see how it does; previous batches have been done on Kveik with great success.
I have exactly ONE cable that my phone will talk to my laptop with..and it's also the only cable that will charge my tablet. Lazy! I'll post some photos soon with my new stout that gets kegged tonight.We miss you on the "What are you Drinking Now" thread...post some pics!
OT... Imperial Stout to build yeast cake for a 18gal batch to age in a 15gal Rye Whiskey barrel with chillies/Coco Nibs/Vanilla. Also starting a Hazy IPA year long experiment. Same base beer with 12 hop variations... should've did this year's ago.
We're rooting for you!Spur of the moment brew because I’ve been stewing about all my failed attempts to get a clone to taste like Guinness and I’m mad. I’ve read every webpage and article about how it’s done and as far as I’m concerned, and with all the batches I’ve brewed to prove it... nobody knows how! So I’m doing a small batch (2 gallons) of my own imagination and brain storming to see if I can come up with something better. I’ve thrown the traditional wisdom and brewing rules to the wind... F ‘em, I’m doing it my way.
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