Hey everyone.
I’m getting ready to keg the milk Stout 5.5 fermenter but obviously 5 gallons into keg
I’m planning to add .75lbs (slightly lower than 1lb) lactose at kegging…Shouldn I go 1lb??
I’m thinking of adding cocoa nibs to the fermenter before I rack it…
What’s the dosage rate cocoa nibs, and how long…?? Is it worth it?? But I’ve heard/ read that. Chocalte extract is best…
Coca nibs str8 to the fermenter in a muslin bag with string…I’m 2 weeks now into the fermentation this Friday and at F.G now/ 71 F rest temp for a week current… since I’m unavailable to cold crash at moment…I will cold crash by Wednesday or Friday of this week and then keg after the few days at cold temps…
I saw some of the posting with hatred for lactose… Cmon what did lactose do to you…lo… Actually I’m not in very sweet beers… But I do like young s double choc. Milk Stout…occasionally…
Actually trying to make the man’s milk from Noble Ale works…
I think my Wort flavor is killer good…so I don’t want to mess it up with too much lactose and flavors from the nibs…
My rant is done…