tag:blogger.com,1999:blog-4501361286897702641.post8127959617343899141..comments2012-01-09T19:13:25.644-06:00The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4501361286897702641.post-83197300956156437942009-02-09T15:30:00.000-06:002009-02-09T15:30:00.000-06:00I brewed a coffee stout back in November and used a pound of lactose in an effort to get a sweet balance with the 3/4 pound of coffee and 5 oz. of hops that I used. I was quite concerned when the gravity dropped from 1.052 to only 1.040.<BR/><BR/>I had plenty of visual evidence of fermentation, so my thought was that it was due to all the lactose. I told some of the guys at my homebrew club about using a full pound of it and they looked at me like I fell off my rocker. One of the guys did a really nice vanilla cocoa stout in the fall and used 1/4 pound in his.<BR/><BR/>The final result of my coffee stout turned out really well. It's thick as motor oil, but is pleasantly reminiscent of Founders Breakfast Stout. Alcohol or not, I was quite pleased with how it turned out.untamedbeerhttp://untamedbeer.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-63655354986761950362009-01-26T20:30:00.000-06:002009-01-26T20:30:00.000-06:00Ryan,<BR/>Thanks for the comment. good to know that you had a similar situation that still ended up going well.<BR/>Starlight- how long did you keep yours in secondary? Was it on top of the raspberries?The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-41385052024183623392009-01-26T18:33:00.000-06:002009-01-26T18:33:00.000-06:00I'll be interested to hear how the cherry stout turns out. I have my raspberry stout in secondary right now, and I should be bottling it soon. I've brewed with both real fruits and extracts, so it'll be interesting to see the differences.The Starlight Brewerhttp://www.blogger.com/profile/15475635683129891586noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-24249056066796519592009-01-24T16:04:00.000-06:002009-01-24T16:04:00.000-06:00Strangely enough I brewed a cherry stout a couple months ago, and it too ended up around 3% alcohol; I have no idea what caused it, and I couldn't get it below 1.025. It was very good, it just made for an odd mouthfeel.Ryanhttp://ryantenney.com/noreply@blogger.com