Aunt_Ester

Recipes 

+1

scone

Recipes 

Cool. Thanks everyone, it's in the fermenter as we speak.

ForerunnerBrewer

Recipes 

Because of the dark roasted malts in stouts I'm also guessing you will be fine. With time the taste will no doubt mature. Eat it with S'mores and everyone will think you are a beer guru!

I'm going camping this weekend with a Great Divide imperial stout clone. It was in the primary for 3 months before I bottled it last week. I threw in some healthy yeast and a small amount of table sugar to get them excited and then DME as the main priming sugar. It will only be 7 days bottle conditioned which is one reason I pitched new healthy yeast. Besides that it tasted pretty good before bottling. The majority of it however will be saved for the holidays.

Let us know how it turns out!

scone

Recipes 

Kegged it yesterday and put it on 30 psi. Tasted it today after dropping the pressure to 12 and it is already fantastic on day 21. Carbonation is definitely not quite there yet but the beer is might tasty. adx's recipe is fantastic, I think this is the best beer I've brewed to date and I'm sure it still has some room to improve a bit in the coming weeks. Sweet.

For the record, fermented at 65 for a week and then raised it to 68. Crash cooled to 44 right before kegging.

TheMan

Recipes 

Well done, and thanks for providing results! It's pretty common we never hear back lol

Pappers_

Recipes 

Yes, thanks and congratulations on your sweet stout - reminds me I need to get mine brewing soon, since I'm out!

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