Hey folks,
I've done a couple SMaSH brews, a pale ale and a cream ale but never anything so dark as a stout until now. Using a Left Hand Milk Stout clone recipe it has now been in primary for a week and is still bubbling away.
I really don't have any concerns, just curious if the fermentation, carbing or conditioning will take longer than my previous "lighter" beers.
IBUs should be about 20 or so, OG was 1.071 after I added about 10 points of lactose and I'm using S05 at a 65-68 degree (ambient) fermentation.
Thanks for any thoughts.
I've done a couple SMaSH brews, a pale ale and a cream ale but never anything so dark as a stout until now. Using a Left Hand Milk Stout clone recipe it has now been in primary for a week and is still bubbling away.
I really don't have any concerns, just curious if the fermentation, carbing or conditioning will take longer than my previous "lighter" beers.
IBUs should be about 20 or so, OG was 1.071 after I added about 10 points of lactose and I'm using S05 at a 65-68 degree (ambient) fermentation.
Thanks for any thoughts.