Originally Posted by mikek
Yes... that is what I want.. I want to take a stout and make it like the stouts I get from breweries... Big, in your face black as oil stouts.... Not worried about the barrel aged KBS type thing but like a monster rich mouth feel stout... Would that be added specialty grains to gain that effect???
Have you made a stout from a kit and left in sit in the bottles for 3 or 4 months? It takes that long for the stout flavors to really come through and if you are drinking them too early you are missing that. Stouts don't have to be high in alcohol to be big in flavor.
If you do make an imperial stout kit, expect to leave it in the fermenter for a full month before you bottle and 6 weeks wouldn't be too long, then leave it in the bottle for another 6 months to mature. Your mouth will thank you for that.