stout

Hey all! I just installed my brand new stout faucet from my local homebrew supply store. I mainly bought this so I could dispense cold brew nitro coffee. this is my first time working with a stout faucet ever so maybe you guys can help me with this. I installed the lines, attached the gas to...

I brewed up a sweet stout this past Saturday and pitched a packet of S-04 into it. Placed it into my 60 degree basement closet with a fermwrap and inkbird controller set to 65. Sunday morning it was a chugging along only needing to have heat added every few hours. Sunday at 4pm the temp went...

Type: All Grain IBU : 25 (Tinseth) Color : 64 EBC Carbonation : 2 CO2-vol Pre-Boil Gravity : 1.036 Original Gravity : 1.045 Final Gravity : 1.012 Grainfather Batch Size : 23 L Boil Time : 60 min Brewhouse Efficiency: 72% Mash Efficiency : 75.1% Fermentables (4.47 kg) 2.42 kg - Pale Ale - DE...

Hello, my name is Matt and I live in Minneapolis. I've been a lurker for a while and have used this forum for a ton of research, so I figured I should probably join the conversations at some point. I'm pretty new to homebrewing. I have my third-ever batch glugging away in the fermenter as I...

I'm brewing a chocolate milk stout (from extract) as my second homebrew. The recipe that I have calls for primary fermentation of 7-10 days followed by a secondary fermentation for 2 weeks before bottling. However, I see lots of dissent about secondary fermentation with many people arguing...

I have a kilo of raspberry puree leftover from the Raspberry Wheat beer I brewed and I would like to do something with it. I'm not interested in lambic/sour beers I'm much more interested is a Stout or Porter in the 5 to 6% ABV range. I'd appreciate any recipes that you have brewed and can...

First time using coffee: Question at the bottom, but first here is the recipe: Fermentables: 70% Maris Otter 10% Brown Malt 10% Flaked Oats 5% Pale Chocolate 5% Roast Barley Hops: 60 min: 28 IBUS of Target 5 min: 4 IBUS of EKG Yeast: Imperial A09 Pub Target OG: 1.060 Target FG: 1.013-.015...

I plan on making my take on Potosi Brewings - Border War. its a bourbon barrel coffee stout. I've got all the ingredients I plan on using, except my coffee. 2 things I'm not sure of... 1. How Much coffee to use 2. Ground or bean coffee I've got an idea of the type I want to use, but am open to...

This is my first time making a milk stout, and using pumpkin. I'm not sure what to expect if this will end up being too sickeningly sweet or if it will hit the money just being slightly sweet. Anyone out there make something similar in the past? (I plan to roast the pumpkin first and then put...

Recently just finished a Stout I did with 3 lb raspberries to 4 gallons beer and its freakin delicious. While tasting it with the fiancee she asked me so is this a stout or a sour? Just the day before we had a Raspberry Berliner Weiss that was very good but really had a similar taste profile...

NW suburbs. Blichmann: 15 Gallon Mash Tun, Bottom Outlet. Includes dip tube, false bottom, lid, ball valve, sight glass and thermometer. Asking $200. Stout Tanks and Kettles: 20 Gallon Hot Liquor Tank (with HERMS Coil and Sight Glass)...

You can see some of the details at https://contributingfactorbrewing.com/?page_id=99. This was a More Beer kit of their Bearded Stout that I screwed up but still came out as the best batch of beer I’ve brewed. The in negative I’ve heard, the mouthfeel is thin. Maybe if I followed the directions...

I've been fighting with an Oatmeal stout recipe for a long time, gradually increasing the percentage of oats from under 10% to over a whopping 20% in the last version in an effort to achieve that fabled viscous, silky mouthfeel that oats are supposed to provide and that the BJCP judges expect. I...

Hello! Super new home brewer (only 3rd brew). I brewed an oatmeal stout back in around November. I moved it to the second fermentation in December. I’ve heard of most people keep stouts in longer, so I was just getting ready to bottle it and saw these bubbles on the surface. I tried looking up...

I'm currently aging some RIS (~10%) in secondary. I'll be looking bottle some of it in the next few weeks. I just picked up the following yeast as they were discounted. A couple questions: 1. Which one of these would you use: CL23 or Cote des Blancs (They are both high ABV tolerant) 2. Since...

I'm trying to make a bourbon barrel porter-type brew but I'm often wary of that style being too sweet, especially by the time I've gotten to the bottom of the glass. I like the bourbon and oak flavors but I want something more like a stout in terms of flavor profile. I've done a few things to...

Hi all. 15 days ago I brewed a stout with Nottingham Ale yeast. I am hosting a St. Patricks day-themed party on Sunday so this would be kegged friday night, and was wondering whether it would be ready taste-wise? I have more experience with lower ABV beers with a quicker turnaround time, but I...

I brewed a 2.5 gal batch of Milk Stout with Organic Peanut Butter Chocolate Balls cereal for a club competition. I did some research and technique (mash? boil? dry hop?) and amount (4 oz to entire box) were all over the place. I figured that the mash would be the best place to deal with...

Hi HBT. I brewed a stout yesterday and everything was going great. I warmed my strike water to 68C and started doughing in. around 1/3 of the way through the malt, I realized that my temperature should have been higher (76C to be exact). So i turned up the heat and within 4-5 minutes I was at...

Hi, I’m about to begin brewing my first Imperial Stout and am planning on using oak cubes soaked in bourbon. I’ll be making a 5 gallon batch, but my question is how long do you keep the oak chips in the secondary, how much do you use, and do you pour the soaked bourbon in as well or do you drain...