Today I’m brewing a cream stout. Its kind of an experiment to try out two new techniques.
- Using lactose at bottling to give it that wonderful sour taste common among great Irish stouts.
- I’m reusing the yeast from a previous batch. I read about it in Brew Your Own, and the thought of saving $3 and getting a virulent fermentation sounded cool. We’ll see how luck fares.
I’ve added the recipe already, but not included many details yet. I’ll update them once I get qbrew rebuilt.