Heyas
Good mate of mine only drinks stout so thought i would try make him 1 when my 3 fermenters are bottled.
Only using kits at the moment till i get used to brewing then going to save up to hopefully get into AG.
I'm going to have a stab and say that the milk booster jobbie already has lactose in it. Adding another 500g would be well too much, in my experience.
Just FYI, lactose won't give it the smooth creamy mouthfeel that it looks like you're chasing; it'll just make it sweeter (and a bit sour, again from my experience.)
As you're using extract, you're already likely to get a sweeter brew with a bit of a heavier mouthfeel than otherwise, anyway.
Heyas
Ok going to put this Stout down next week hopefully.
Thanks to Emnpaul for the old thread and especially though thanks to Geoff, especially if this is as good as its said to be.
1 can Munton's Export Stout
500g dark liquid malt
500g light liquid malt
500g glucose
200g dried corn syrup
15g Fuggles hops
Yeast starter from 3 stubbies Cooper's Sparkling Ale
What i would like to get some help with though is what kind of yeast is the best to use (dont have time to do the Drs starter at this point in time, due to time and space in fridge), was thinking of just using an 04 and hops do i dry hop it or steep it. Going to go with 250g dried corn Syrup as well (just easier getting it at that weight )
Ty for help if u can.
21 or 23l and temp.
Ty if you can help.
I'm probably not the best person to be commenting on kit beers, but for my thinking I would:
1. Steep the hops. I think a little bitterness (which may only be negligible) will not go astray in balancing out the extra sweetness the from the additional fermentables.
2. Use S04, Windsor, Nottingham, or even US05. Much easier than culturing yeast up
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