ScottishBrewer

Recipes 

this kit is great with Basil Hayden insted of Makers, doesn't over power the other aromas

Jedimaster1

Recipes 

Was thinking about doing this brew in the fall and was thinking about adding about 4 oz of coffee. Would that work with this beer? Thanks.

ScottishBrewer

Recipes 

i could see it working out, give it a shot.

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Primary: Ten Bells Pale Ale
Secondary: AIR
Bottled:
Tap: Red Headed Step Child Ale
On Deck: American IPA, Rasberry wit, Oatmeal stout

cedar_lake

Recipes 

I just racked this to secondary yesterday- gravity's stuck at 1.028. There was a little more molasses overtone in the wort sample than I would have liked, but that didn't keep me from drinking every last (room temperature, un-carbonated) drop! I'm a new brewer (this is my fourth batch) so between now and when I do this one again I think I'll learn how to/get the gear to do a yeast starter. My plan at this point is to use the full 16 oz of bourbon (probably Knob Creek because that's what I like) as it might balance out the sweetness a bit.

MDRex

Recipes 

How does this brew compare to Goose Island Bourbon County Stout? The bourbon in that was too strong for me, I'd like something that is more mellow but still clearly a bourbon brew.

sha0056

Recipes 

MDRex,

I also recently brewed the BBP from Northern Brewer (after trying Goose Island Bourbon County Stout). The bourbon barrel porter is still quite oaky (c. 2 months post bottling), but not heavy on the bourbon (I used 24 oz MM and 2 oz oak cubes for 2 weeks in secondary)

Overall I would say the Goose Island is bigger in every way (13% ABV imperial stout). Try the northern brewer kit as recommended and see for yourself - I think you will really like it. personally, I am currently doing the Northern Brewer Imperial Stout kit and will be using 2 oz toasted oak (medium American) and 24 oz Maker's Mark in the secondary!

MDRex

Recipes 

Thanks, that is what I was hoping to hear and really makes me want to try it. I am going to do this one later in the fall and plan on having it ready for next Christmas, along with my barley wine.

Thakog

Recipes 

I brewed mine in January and it is really starting to come into it's own. I entered it into a fair this August and it did well. (Got a blue ribbon, but a lot of other people did too.)

The oakyness has subsided some, and the bourbon has mellowed. I think that when the weather cools, I'll be drinking a lot of mine, and I doubt it will survive much past Christmas.

BigJefe

Recipes 

Those of you with stuck fermentation, did you use a yeast starter?

I did a starter, and I'm 7 days into primary today, and after a rapid take-off my kearauesesnssedn (sp?) is gone and things are taking it easy in my temp controlled freezer. Maybe I'll kick it up 2 degrees tonight.

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Cheers,
Jeff C

On Deck: Tongue Splitter

Primary: Air
Secondary: Air
Bottle Conditioning: (B10)BLACK hOPS: Geronimo IPA
Bottled and left to Rot: (B05)American Wheat
Drinking: (B07) Peace Coffee Stout, (B09) Apfelwein
Drinking, but running out: (B08) Winter Warmer

sha0056

Recipes 

Just racked my NorthernBrewer imperial stout into secondary with 2 oz medium toast American Oak, 24 oz MM bourbon, as well as 6oz mocca java coffee brewed in French press. will be leaving this for another month and then bottle

will let ya'll know how it compares to the bourbon barrel porter (which is starting to mellow and tastes quite nice now!)