Coffee Milk Stout Thoughts

Discussion in 'Homebrewing' started by sjverla, Feb 10, 2015.

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  1. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    It's that word "should" that gets me. Believe it or not, homebrewing isn't my #1 hobby and I'm under no obligations to anyone. I started this thread largely as a sanity check and because I'd never used one of the ingredients before. I used MO and/or Pearl in virtually every beer I brew because I get that they're more characterful malts and I brew a lot of milds and no-frills beers. I know it's a great malt. I don't think it'll make the difference between a mind-fuckingly amazing beer and a pretty good one in this case. It's absolutely easy to control and inexpensive, too. But as someone who works in design, my feeling is, if it's not going to add anything appreciable, does it belong? To me, in this case, the answer is no.
     
    #21 sjverla, Feb 13, 2015
    inchrisin likes this.
  2. drewbeerme

    drewbeerme Initiate (0) Nov 16, 2007 Illinois

    But you are wrong. It will and does make a difference.
     
    #22 drewbeerme, Feb 13, 2015
  3. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Ok. Close your eyes between reading each line below:

    Chocolate stout. Good
    Chocolate cherry smoked stout: Better
    Chocolate cherry smoked milk stout: Getting complicated
    Chocolate cherry smoked milk coffee stout: Get the hell outta here.

    As said above, I think that smoked malt is the weakest link. I hesitate to say that it will play nice with the coffee.
     
    #23 inchrisin, Feb 13, 2015
    sjverla likes this.
  4. Crispylopez

    Crispylopez Initiate (0) Dec 28, 2014 Florida

    Seems like a might much to me, but idk squat. I'm working on a Cuban coffee milk stout w/ heavy biscuit (Cuban espresso w/ toasted bread is a staple amongst my peeps), and one of my key concerns has been balancing flavors so they don't compete. I can see others' points about keeping it simple -- though the cherry smoke sounds amazing. Just did a maple bacon Porter that it would've worked swimmingly in. There might be good advice in practicing some moderation in combining flavors.
     
    #24 Crispylopez, Feb 13, 2015
  5. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

     
    #25 sjverla, Feb 13, 2015
    the_trystero likes this.
  6. sethsticles

    sethsticles Crusader (413) May 6, 2014 California
    Trader

    I know some people will disagree with me on this but I've known plenty of people to add a lactose mixture at bottling. If you're worried about it having too much lactose then brew with however much you're comfortable with and add more in at bottling if you think it needs more.

    No matter what people are saying on here this is what you should fall back to when in doubt.

    I know I'm late to the party. I'm behind in the homebrew forum.
     
    #26 sethsticles, Mar 5, 2015
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