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strumke · 03-12-2012, 06:32 PM

Any tasting notes from people that have let this condition & age?

AG/PM?
How much oak and how long on oak?
How long in total for aging?

lewybrewing · 03-15-2012, 09:21 PM

Quote:

Originally Posted by bottlebomber

What are you going to enter it under out of curiosity?

Imperial Stout. 13F If I can remember off the top of my head.

**bottlebomber** · 03-15-2012, 10:11 PM

Quote:

Originally Posted by lewybrewing

Imperial Stout. 13F If I can remember off the top of my head.

Will they take it as a RIS with the wood and port? I thought it would be either wood aged or specialty

**Sdragon980** · 03-16-2012, 03:45 AM

I entered mine as wood aged category.

lewybrewing · 03-17-2012, 03:12 PM

They will take any beer in any category. Just because you used something doesn't disqualify it, unless it a detectable part of the beer. On mine the wood is now an afterthought, not pronounced at all. Most of it gone and turned into vanilla and maple flavors. I could always change it before dropping off the sample if needed.

bguzz · 03-22-2012, 03:16 PM

i just did my second 5 gallon batch of this. This time I used 12 lbs of grain and 6lbs of DME to boost my efficiency and well...it was a lot of grain the first time (which is still in the secondary). I hit 1.120 and did 3 packets of us05. We'll see how this one goes compared to the other. I am using 1.25 oz of oak that has been sitting in port for 1 month in each batch. I plan to age it 2 months on the oak and then keg to bottle and let it sit for another 6 before I crack one open.

**JonM** · 04-04-2012, 01:00 AM

Wow - having a glass of this right now. My batch is about 11 months old (bulk aged 5, bottle conditioned 6) and it is amazing. Malt and dark fruit notes up front and a loooooong finish with roasty and subtle chocolate/burned flavors.

sneeron · 05-14-2012, 01:05 PM

Made this on January 8th and took a bottle to my May club meeting for tasting notes. Altho young still wanted to open one and also get feed back befor a whole year

well awesome was the comment used most that and bury this deep for another 6 months to bring out full potential. Lots of legs on this one with a thick mouthfeel that coats the whole way down. Now to leave alone until new years! I will need to do this again soon. I also partigyled a black IPA from second runnings that was a most do again.

strumke · 06-05-2012, 03:15 AM

CRAP, I made this yesterday and while cleaning up today I found 22oz of flaked barley sitting on the counter that I forgot to add.

Aside from RDWHAHB, what should I expect...less mouthfeel? Anything I can do now? Can I mash this with a bit of water and add it to the fermentor?

EDIT: Just made a mini mash with 1lb 6oz of the flaked barley, 11oz of 2-row, and ~2 quarts of water... holding at 156 for 45 min, a quick boil and then into the fermentor.

gmcastil · 06-24-2012, 02:51 AM

I brewed this last night as a 3 gallon, full boil, no sparge, BIAB. Had no problems hitting the right volume or final gravity. I did a few things differently though. I doubled the percentages of black patent, roasted barley, and chocolate malt based on another brewers recommendation:

http://www.themadfermentationist.com/2011/04/portsmouth-kate-great-clone-recipe.html

Also, I first wort hopped with the 15 minute flavoring addition, threw the whirlpool addition in at flameout, and then let it sit without chilling for 20 minutes. It's fermenting in my chest freezer at 64 degrees right now and I will most likely leave it on the yeast for 4 weeks before oaking in secondary. Looks to be a mighty brew and hopefully, it'll be ready by Christmas.