I'm doing my second brew after great success with the well documented Brooklyn Brewshop Everyday IPA.
This time is the exact opposite, random recipe and random grains. I went to a brew shop and had the guy make me a 1 gallon Irish Stout kit for St. Paddy's day. I found a recipe online for a coffee Stout and made it a little less than 2 weeks ago. It's time to bottle but it doesn't say anything about adding priming sugars. Is it standard that these always need to be added? Or do the chocolate roasted malts have the sugars already. Also how will I know when it's ready after bottling?