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I have had this one in the fermenter a few days, I have tasted it while checking the SG and there is an overpowering taste of coriander, I used 30g of coriander and 2g of cumin as suggested in the recipe, can I add anything at this stage to tone it down a bit, perhaps adding some more orange peel or ...

Earls Stone and Wood Pacific Ale and a nice Choc Stout.

OK thanks for the replies.

My first post here for a while Im just getting back into brewing after a hiatus of a year or so.

I have a choc/oatmeal stout in a new fermenter and the airlock isnt bubbling, however there is a nice bubbly looking crust at the top of the brew, I recently made another brew in this new fermenter and ...

Just emptied another keg of this brew and ready to get another underway, this has become a staple brew for me, so easy to make and a lovely drop, the trouble is a lot of friends have had a taste and keep coming back for more !!!

Typo in last post should be "Wyeast 2124 Bohemian Lager yeast"

Thanks for replies
The Bohemian Pilsner recipe I used is as follows
1.3kg Pilsner Malt
170g Light Crystal Malt
170g Dark Munich Malt
All above mashed for 90 minutes in 4 litres water at 65C then sparged with 3 litres at 65C
Then added 1.5kg Extra Light DME
113g maltodextrin
85g Saaz Hops
Boiled ...

I have made a partial mash Bohemian Pilsner that calls for a Wyeast Bohemian 2124 Larger yeast however I have got my yeasts mixed up and have used a Danstar Ale yeast in this brew by mistake, the Bohemian yeast called for a fermentation temp of about 10c while the Danstar fermentation temp is more ...

I just put another extract brew down today, I had some dried orange peel left from
saisonbrew so put 10g in at end of 30 min boil will see what effect it has in a month
or two

Thanks I will give it a go.

Thank Earle
Have you posted an all grain version here, would like to give it a try
I am set up for all grain but I get lazy occasionally and find it less hassle
to throw brew together using extracts

I just finished drinking this keg I made this one with a can of Ceveza and one of light malt extract a lovely drop I have another one on the go now.

I have made this one previously and enjoyed every last drop, Im putting this one down today using the Cerveza and Light extract I will dissolve 20g hops as Oliver suggests then dry hop as Earle suggested by chucking in 20g prior to sealing the fermenter, I keg my brew so will report once I sample it.

Thanks for your response , the Volume is 23 litres, I ended up dissolving a 1Kg bag of extra dry wheat malt that I had laying around in a litre of hot water, allowed it to cool and bunged it in the fermenter, I guess time will tell on this one, I was in too much of a rush on Saturday and forgot ...

HELP
I have just put a milk stout into the fermenter last night using bkmads recipe
Ingredients:
3kg ESB stout kit (I used 2 Coopers Irish Stout kits)
200g crystal grain
300g wheat malt
250g lactose
20g Goldings

I checked the OG and found it to be 1026 which seemed a bit on the low side however ...

Im looking at putting on a Milk Stout to supplement my Oatmeal and Choc Stout supplies for winter drinking. Im not sure wether to go extract or all grain on this one, this is a AG recipe I found, any comments welcome.

3kg English 2-row Pale Malt
0.4kg. English Chocolate Malt
0.5 kg American Caramel ...

The recipe I used was

1.7kg Tin Coopers Stout
1.7kg Tin Thomas Coopers Amber extract
300g chocolate malt steeped for 30mins in 2 litres water at 70C, then sparged.
25g Fuggles hops (I made a seperate hop infusion and then boiled it together with choc malt water for 30mins)
Nottingham Danstar Ale ...

The coopers recipe I may well use suggests adding 50ml of chocolate essence after the krausen falls back into the fermenter.

Winter is on the way, so I am stepping up Stout production, I have just put a Samuel Smith Oatmeal Stout clone into the fermenter, I am about to make a chocolate stout using Coopers extract kits plus some additional choc malt etc, how do people add the chocolate, the recpie I am trying calls for ...

I just hope I didnt overcook the French yeast at 30 to 35C ? it has been in the fermenter for two weeks now, I have cooled it down to about 7C for a week or two of cold conditioning.