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12 votes

Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?

Some things I can think of to increase body: Milk stouts use lactose, or milk sugar, to increase perceived body and sweetness. Lactose is unfermentable by yeast and so passes to the finished beer. ...
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8 votes

Having doubts about my first stout

At what temperature did you eventually mashed? Not sure how it works out with BIAB, but adding grains to a regular mash (even less volume compared to BIAB), the temperature only drops a few °C's. My ...
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7 votes

Nibs and vodka question

You want to add either all of it, or just the vodka. A lot of the chocolate flavor will get leached into the alcohol so you don't want to toss that. I'd say add it all if you're going into secondary, ...
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5 votes

How to make a great stout?

You can't make something taste better if you do not know what it tastes like. Brew the beer as you have it. Taste it, determine what it needs, then re-brew the beer with new changes.
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  • 2,446
5 votes

Forgot My Fermenting Brew for a Month!

An extra month of aging isn't a problem for a beer with healthy yeast stored at an appropriate temperature. It might have been better if it was already bottled, but your yeast have had extra time to ...
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  • 3,030
5 votes

Should I worry about this smell?

At the 1 week stage: do not worry. If it's still there in a few weeks, sure, worry then. All sorts of weird flavours come off yeast when it's actively fermenting. For example lager yeasts can just ...
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  • 2,050
5 votes
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Kegging an 11% stout

Kegged beer should last almost as long as bottled beer if sanitation and gas pressures are properly maintained. I don't think you need to do anything different because you are kegging it. The high ABV ...
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  • 3,002
4 votes
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What makes a Stout

With that much caramel malt, I really doubt you could pass it off as a "dry stout" with a straight face. I would guess "sweet stout" would be the best fit, or possibly "foreign extra stout" (which is, ...
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  • 400
4 votes
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Is my batch contaminated("infected")?

Looks like flocculant yeast, if you look close it should be the same color as the trub on the bottom if it is. May see them pulling off and coming to the top, but it's hard to see in a dark beer. ...
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4 votes
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My beer is at the fermenting stage but it is not vigorously bubbling

Gratz on your 1st brew! Everything sounds normal. You won't see fizzy beer or champaign bubble trails. Slow bubbles and churning "chunks" is normal. The airlock can be quite active then eventually ...
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4 votes

specific gravity too high to bottle?

If you've done all that, I don't think you need to worry about bottle bombs. Lacto and malto are non-fermentable, long sugars which give this beer its body. And that is what is expected in this beer ...
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  • 982
4 votes
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Wyeast yeast replacements: US-05?

Well, kind of....WY1056, WLP001 and US-05 all had the same original source, but through time and the process of drying 05, they've diverged a bit. 1056 and 001 are very clean, with the main ...
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  • 33.3k
4 votes
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Can you add additions to the primary?

If you don't have a secondary then, feel free to add them to your primary. You don't really have to worry much about making additions in your primary, I have done it many times in the past when I ...
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  • 6,993
4 votes
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Low FG due to cacao nibs?

No. I'm not aware of cacao nibs having any enzyme inhibiting abilities. Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt. Or, something caused yeast ...
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3 votes

How to make a great stout?

Stouts from a kit are usually better than other styles of beer since the kit cannot contain any hop aroma, or flavor, and a Stout is fine without either of these. First, to get the best out of any ...
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  • 27k
3 votes
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Would boiled vinegar contain any acetobacter?

I have never done that, but I base my answer on information about acetobacter on Wikipedia. The growth of Acetobacter in wine can be suppressed through effective sanitation, by complete exclusion ...
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  • 4,736
3 votes

Quick recipe for stout

Pretty much any stout recipe can be turned around in that amount of time. I'd shoot for a gravity around 1.040, something in the 4-5% abv range, ferment for a week with properly-rehydrated dry yeast, ...
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  • 10.1k
3 votes

American Stout addition Suggestions

Basically, you don't need to worry about it. I add coffee beans without any sanitation at all. I've even added unsanitized mushrooms right out of the woods without problem. By the time you add that ...
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  • 33.3k
3 votes
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Just brewed a "White Stout" - Looking for feedback on additives

This peaked my interest awhile back, there are a lot of articles of big breweries doing this Unicorn of brewing. From what I've found it's really expensive to do right (without chemical color ...
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3 votes

Is this final gravity too high?

Really can't say how the lactos is effecting the gravity with out the whole recipe. It's very likely it can finish out the remaining points with some time and warmth. Bring it up to 70°F and give it ...
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3 votes

Viscosity of a Russian Imperial Stout

Oats, long boil, higher mash temp, Cara malts, protein rest, and unconverted starches when applied properly will aid to give that thick body and viscous mouth feel. The mouthfeel comes from medium-...
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2 votes

Should I worry about this smell?

I would worry about that smell. Several of my local home brewers have made plastic flavored beer, it doesn't go away, just gets stronger. When it happened to me, the beer went away, and the fermenter ...
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  • 3,030
2 votes

Should I worry about this smell?

What kind of water do you brew with? Chlorinated tap water can cause a rubber-like (Chlorophenol) taste or smell. If you pass tap water through a chlorine-removing filter, it might be time for a ...
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2 votes

How to make a great stout?

Well it sounds like you are brewing a Stout from a kit ('out the box Stout'). You can certainly sub certain ingredients per se depending on the kit. I'd say the key is to pay attention to ...
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  • 36.2k
2 votes

Imperial Stout with not enough yeast

Although I trust BeerSmith, I also recommend running your calculations through Mr Malty. Personally, I would not be too worried. You have a healthy starter and a good number of yeast. I brewed a RIS ...
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  • 2,446
2 votes

Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?

Franklin P Combs and Atron Seige are completely correct with their suggestions. Google Brewers Best Milk Stout recipe. It's my favorite extract recipe and is nice and thick. It also uses lactose and ...
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2 votes

Forgot My Fermenting Brew for a Month!

I have left beer in primary for over a month due to travel, etc. to no ill effects (assuming proper sanitation - problems will be more apparent given more time to infect). The only issue you may have ...
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2 votes
Accepted

Quick recipe for stout

For your immediate crisis, I am not sure this is salvageable. Why? Because you need at least several days to fully attenuate (ferment) your beer, and a minimum two weeks to bottle condition it (...
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  • 2,947
2 votes

Quick recipe for stout

For your "exploded" beer, you must have had an underattenuated batch. FG of 1.020 is not acceptable, unless you brewed a RIS, and I doubt you did. The yeast must have stalled because of e.g. cold ...
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2 votes

Is my batch contaminated("infected")?

Looks like the yeast is still eating all that goodness as long as it smells okay don't worry wait a few days remove the air lock smell it then take a reading..
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