Let's bump an ancient thread! My thirst for good pumpkin ale is great, gonna make this next week when my canned pumpkin arrives.
Modified the original recipe a bit. Using 4 (maybe 3) cans of pumpkin, and leaving out the maple syrup. I'll post the results when I Crack open the first bottle in...
thanks for the quick reply! I forgot to mention I'm brewing from extract. I'll try adding some more light crystal to my specialty grains to see if that does the trick. :)
So I made a vanilla milk stout that my friends really like, but forgot one of them is highly lactose intolerant. I feel terrible that he can't have any. So what does the lactose in milk stout actually do, and is there a dairy free alternative?