A Tale of 3 Stout Yeasts

[auralabuse]

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[dcalnan]

I might have to change my plan for my stout, ill look at steeping the grains separately, but i'm looking forward to using the Irish Ale yeast. 

[fobster]

The plan I've hatched for my first AG stout is to mash half the chocolate malt (250g) and steep the other half along with the roasted barley then add it to the start of the boil. Looking to make a smooth dark chocolate stout... as usual, very much trial and error. Fingers crossed!

[auralabuse]

You can add a bit of lactose for a smooth mouth feel.

[fobster]

I was going to mash at 69c and use oats to achieve this. I'll add lactose at bottling if the taste is too bitter.

[Leann ull]

Tend to avoid lactose too many people out there intolerant and they don't even know it, never given anybody shits from my beer... honest! Oats is a far better option