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Ya the lactose is to try in make up some sweetness not the abv. My fermentation worked like your saying and I used the wyeast smack pack which swelled up after 7 hours so I know that was good. Ill post back how its looking come friday.

I actually didn't add any LME.. looking back i probably should of.

Well I hope its for brewing I got it at my local homebrew store

Im using a graduated cylinder with a satellite bottle right now. I thought maybe the satellite bottle I was using was off so I pulled some out from the Carboy and the reading was the same… Im not sure what you mean by the false reading but I make sure that the hydrometer is suspended not...

I fermented at 70 degrees and I'm using hydrometer to take my readings.

ya so initial OG was 1.052 and its now at 1.038. So by the specs you posted I should be ok maybe this yeast just takes longer than 2 weeks then.

I used extract no mash.

I have done a good job at keeping the fermentation at 70 degrees although when I was adding the water to top off to 5 gallons I used to cold of water and it was around 60… as for the recipe.. 6 lbs dark malt syrup .25 lbs extra dark crystal 1 lb chocolate malt 2 oz cluster hops wyeast 3068...

Its now at 1.038 specific gravity, im really just wondering whether its slow or if its done altogether and what I can do to save it...

Hey guys I have a chocolate stout that im brewing and having some problems with the fermentation.. my initial potential alcohol was 7% and 2 weeks later im ready to rack it so I took a hydrometer reading and its now only at 5% potential alc.. only 2%? Not sure what to do I figured i would keep...

Hey so just a thought, can I add the lactose when I switch over to secondary and add my nibs at the sasame time? That way itll have a little more time than just being in bottles to condition... or would adding the heated lactose funk the secondary process? Anybody?

Hey I'm looking to do a bourbon peach wheat. Howd your wheat taste with the 8 lbs of peaches?

I can add lactose before bottling?? How much would I add? This would make this a milk stout then right? I was lining up my next brew to have lactose in the recipe but if i can add it without it being in the boil then i might go that route.. hmmm

ya I hear ya. kinda early to judge it, just was really wondering if I was going to get sweet linger vs a dry finish. I had to throw on a blow off at 15 hrs and was getting the smells off of the reservoir I had the tube in. Not really the best way to judge though haha. So ill just let this do its...

Ill have to try adding lactose next time for sure, letcha know in a month when how this one ends up!

Just smelled it, its only in primary. But I do like the idea of soaking the nibs in vanilla vodka.

Question about using Chocolate. I have a Chocolate Stout fermenting now and Im worried its going to end up Dry or Bitter… Im going to add 3 oz cacao nibs to secondary to up the Chocolate content too. I was looking to have a rich/sweet chocolate taste and its smelling kinda like a Dry Stout...

its an american brown extract kit. So specialty grains, Bries, hops haha pretty broad but i did choose cascade hops to dry hop with.

Ya i really didnt want to dry hop that long but things kept coming up. A better way to probably describe the taste would be soapy? It has a weird finish that you need to swallow again to clean your pallet. Im almost wondering maybe when transfering to my bottling bucket I may of sucked up more...

Hey guys just kegged an american brown ale that I dry hopped for 15 days and made the mistake of adding the hops to my first fermenter instead of transferring to my second. I just pressurized my keg and force carbonated my beer and its tasting really off. The beer really has no smell to it...