I brewed this with a friend and we added a few oz's of cold brew coffee at bottling. It turned out great a nice lite coffee stout with a hint of creaminess perfect for a morning brew day beer.

This beer is just fantastic. You are going to love it. I love it. I probably love it too much. Your lactose intolerant friends won't love it as much. Tell them I'm sorry.Here are some tips which may help you:1. I thought this would be too many hops, because most milk stout recipes online only use 2 oz of hops, and this one uses 3 oz of hops. However, I stuck to the recipe after reading the other reviews here. The final result is very well-balanced. So use all of the hops. Trust Jim Baumann. I don't know who he is, but I'd like to thank him.2. Expect a high final gravity due to the lactose addition. I mashed high for lower ABV (I'm a lightweight) and higher dextrin content (might make for more body/mouthfeel, but the jury's still out on that one). I mashed at 156 F. It fermented from 1.064 down to 1.024, giving me probably around 5.25% ABV.3. You're going to think this is strange: I use, and recommend, Verdant IPA yeast for this recipe. I had some Verdant IPA slurry lying around from my last brew which was a NEIPA, and Verdant IPA is an English ale yeast (supposedly derived from serial repitches of London Ale III), so I figured it might be "true to style" to use it. I was a bit worried about the large amount of apricot-like esters this yeast throws off when I use it in my NEIPAs. However, in this stout, I can't sense the apricot at all...it just blends with everything else to create a complex and delicious flavor and aroma.4. Fermentation schedule for those of you with temp control: pitch yeast at 67, hold at 66F for 48 hours, then let "free ride" up as far as it will go until it stabilizes (which was 70F for me after 16 hours). Then bump up to 73F for 4 days for a diacetyl rest. (People will say you don't need to d-rest an ale, but with this yeast, if you don't do it, you're going to be tasting some butter...try a forced VDK test if you don't believe me.)5. After the 7 day fermentation, I cold-crashed to 32F, then fined with gelatin, and then waited 24 hours and kegged. To all of the LODO-geeks out there, yes, I did a closed transfer to a co2 purged keg. Burst carbonated at 30 psi for 18 hours and then served at 6 psi. Yes, that's grain to glass in 10 days...Enjoy!

Originally after trying my first bottle I thought I detected an off flavor but after a few weeks it mellowed and turned into a very good Milk Stout.

Brew day was great hit my OG. Fermentation put me at 5.8% will taste in a couple of weeks.

This beer absolutely rocks. This go around, I nitro'd it. I loved it and the nitro seemed to bring out more of the "roasty" flavor.

Great kit, easy drinking. Try making it a chocolate milk stout by throwing some cocoa nibs in also. Makes a very unique tasty beer.

Real easy brew, very drinkable, smooth taste.

This is a great, easy to drink stout.A little light on the dark malt flavors but very nice overall.I'd recommend this to anyone who wants a session-able stout.

I brewed the all grain kit of this, and it was a winner. Great mouth feel. Very easy to drink. Starts out sweet and chocolaty, but finishes nice and dry. Nothing to harsh, and everything well balanced. Drinks like a nice Mocha. It even converted a few of my friends to drinking darker beers. You can't go wrong with this. I can't believe that there is only one review for it.

forget about how great the beer is... and realize that there isnt anything out there that gives you more satisfaction than making a beer created by a genius and then lettings your friends try it... and they leave telling everyone "you are a genius"this beer is a must.