While different recipes call for different approaches, Third Eye co-owner and head brewer Kelly Montgomery explains why some stouts need more than one bourbon barrel, and why they add certain sugary adjuncts directly to the barrels.
From lower-strength versions to higher-gravity ones that need a bigger yeast pitch and more time, Third Eye co-owner and head brewer Kelly Montgomery details their approach to fermenting award-winning milk stouts.
Whether you’re scaling up, down, or trying the same recipe on a different brewhouse, you may need to make some adjustments. Third Eye co-owner and head brewer Kelly Montgomery explains some specific changes they make for their stouts at their two breweries.
Third Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.
From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.
From Kelly Montgomery, co-owner and head brewer of Cincinnati’s Third Eye—a frequent medal-winner for their stouts—this richly layered recipe includes a range of flavorful dark malts plus additions of lactose, cacao nibs, and vanilla.
From Kelly Montgomery and his team at Third Eye Brewing in Cincinnati, here’s a homebrew-scale recipe for a full-bodied stout from their medal-winning program. Lil Astral features oats, lactose, cacao nibs, and vanilla.
This recipe from Kelly Montgomery, Brink Brewing’s cofounder and head brewer, and his friend Mike Rodocker won a gold medal at the 2018 U.S. Open Beer Championships.