Recent content by IOnceWasLegend

Hey, all, I've never done a milk stout before, but I do enjoy my Belgian stouts and was hoping to get some feedback on this. Fermentables: 17 lb Pilsner malt 1.75 lb Chocolate malt 1 lb Roasted barley 1 lb Special B 1 lb Torrified wheat 1.5 lb Lactose (added with 10 minutes left in...

Close! I'm fermenting in 3 gallon frosting buckets. I'll eventually bite the bullet and get a 6.5 gallon bucket from a brewshop, but when I started last year I balked at the price and thought $1/3 gallon bucket was a much more reasonable price to pay.

After acquiring a large mini-fridge back in February, it finally warmed up enough for me to put together a fermentation chamber. This was my first foray into any sort of woodworking, and I'm looking forward to building a kegerator or something similar in the near future! On the electrical...

Hey, all, I'm brewing another imperial stout in a few weeks so I'll have something tasty to drink at the end of this winter (and hopefully something amazing by the start of next). This doesn't appear to be a super popular style, though, so would anyone mind giving me their thoughts? OG...

Hmmmm. Interesting points. So I've tweaked the recipe to try and get more roasted flavors in there. I didn't know what people's experiences were with the extra dark Candi syrup, but the flavor profile sounds intriguing, a bit more roasted/coffee flavors, so I substituted the molasses for it...

Good point. I guess I never really thought of that...thanks for the heads up. Ideally I'd like a big stout with roast, coffee and chocolate flavors. I'm not a huge fan of lots of hop bitterness, but I know there's a lot of "sweet" in here so I'd like to make sure it's balanced out. For...

Thanks for the input, everyone. Solbes, the IBUs were predicted for ~72 or so, I believe. I may bump it up to 1.25 oz for an hour to balance it out. As for the yeast, I'll use the calculators and make sure I pitch enough. I'll also back off on the molasses. Ølbart, fair enough. For...

Hey, all, I've been considering brewing an RIS for a while and have tinkered with this recipe a bit. I know that Special B seems to be love it/hate it, but I like the taste of it and want to keep it in. Any critiques/thoughts would be appreciated! 15 lbs Maris Otter pale malt 1 lb Chocolate...

Additionally, I'm trying to create a smoother/less astringent porter. Does anyone have any thoughts on whether it might be better to swap out the roasted barley for 0.5 lbs debittered black malt or 0.5 lbs Carafa Special III?

Hello, everyone, I'm new to all grain brewing and, for my first AG brew, I'd like to make a smoked chocolate porter. Any critiques/input would be appreciated, and thanks for the help! Batch Size: 5 gallons 9 lbs Maris Otter 2.5 lbs Weyermann Smoked Malt 1 lb chocolate malt 0.5 lb roasted...