I live on a brewing "island" with no HBC or LHBS within 120 miles. I need help distinguishing the type of grain used in some different commercial stouts so that I can get what I want when I begin to brew again soon.
I will compare commercial brews to try to find out what malt types are used to get the dominant characteristics in some different stouts.
Stouts that I favor: Stone's RIS, Samuel Smith's Oatmeal, RIS and Taddy Porter, Bear Republic's Big Bear Black Stout, and Ballast Point's Victory at Sea.
Stouts that I do not prefer: Great Divide's Yetti, Mission Brewing (in San Diego) Dark Seas, and Victory's Storm King.
I am hesitant to use this terminology, but the ones I do not prefer seem to have more of a chocolatey characteristic.
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