• Beer Styles
  • Adjective Stout 2018 (Mexican Hot Chocolate)

    Ah yes, the annual adjective stout, aptly named due to there being a few adjectives before the word stout. This all started back in 2014, each year (2015, 2016, 2017 ) making a different one. This year’s adjectives are as follows: Jalapeño, cocoa tea, bourbon soaked in cocoa tea, cocoa nibs, vanilla bean, milk (lactose), and cinnamon…which is condensed in into what I am calling the Mexican hot chocolate stout. […]

  • Imperial Stout
  • Imperial Stout

    I usually make some crazy ass stout around mid-to-late October to be drunk by the holidays. While this usually works out decent, I noticed when I boosted the abv to 8% or higher, the beer wasn’t ready in time. Big beer needs aging. It took me a while to come to terms with that and really start planning ahead ― even if that means brewing in 100F degree weather in July to have something ready by November. Brutal. […]

  • Foreign Extra Stout
  • Foreign Extra Stout #2 (Dark Grains Added After Mash Conversion)

    Experiments are good. They are fun. They provide results…of things. Most of what I brew are experiments and I very rarely brew the same beer twice. This is one of those exceptions. This experiment revolves solely with the mash. There are various ways to add dark grains to the mash. The main way is of course adding all the dark grains at the beginning of the mash. Other ways to add the dark grains are adding it after the mash has converted, adding them after fermentation has started, and possibly adding them at bottling. Adding them after you have run the wort off, cold steeping is needed (which I did for my black session IPA). If you want to add it after the mash has converted, but still in the mash, you can add them at the start of the first vorlauf. […]

  • Stout
  • Chocolate Milk Stout (The Second Attempt)

    My first chocolate stout was made back in 2015. A year later I attempted a full-blown chocolate milk stout. Naturally, it wasn’t exactly what I was going for, so I wanted to try it again rather soon to compare. Yet again changes were needed. The immediate ones were making it a bit darker, a little less bitter, and less in alcohol to soften it a bit. However, if one were to make changes, they should of course plan better for said changes. […]

  • Stout
  • The Adjective Stout 2016 (Chocolate Milk Stout)

    Let’s start this off with a quick history lesson shall we? According to the BJCP in regards to a sweet stout: “An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.” […]