All-Grain - Double-W Imperial Stout - Page 22

rmedved · 02-06-2012, 07:13 PM

For anyone who may have partigyled this, did you cap the second beer with anything? How did it turn out?

**motobrewer** · 02-06-2012, 07:17 PM

cap the second beer? like, with extract?

i didn't. i was able to pull 5g (postboil) of 1.045ish wort out of the 2nd. turned out fantastic.

**nicegut** · 02-07-2012, 11:58 AM

Same as above. Got a great small stout out of the 2nd runnings. Bottled and drank it all quick. Nice nutty flavor. Just tapped the big stout after 9 mos. aging. Its good but will get better with time. Strong stuff so watch out!

**moviebrain** · 02-15-2012, 04:38 PM

11 days in primary and I dropped from 1.111 to 1.030 on the nose. It's great right out of the bucket but it'll be bulk aged in a keg for a bit while I figure out the best way to add the oak cubes I planned to let them sit on (but forgot until it was already running into the keg)

**Sarrsipius** · 02-15-2012, 05:33 PM

I made this in late December. After about a month in the keg it is delicious. last weekend I bottled up 12 22oz bottles for aging and a six pack of 12oz for submission to the IN State fair competion in June. I think it may actually show better as a cascadian dark ale than a stout. It's very hoppy for a stout. I'll see how it tastes in June before I enter it and decide what category it should be in. It may be one of those that doesn't follow style very well but tastes awesome!

**moviebrain** · 02-16-2012, 11:13 PM

Thanks again for the great recipe!

**r2eng** · 02-17-2012, 03:43 AM

Amazing "schmutz" is always left behind from fermenting this beer, huh?

**runningweird** · 02-17-2012, 03:43 AM

I had about 4 inches of crud on the bottom of my bucket when I racked out.

**motobrewer** · 02-17-2012, 12:38 PM

kegged my small stout partigyle. it's pretty tasty. racked the big one to a secondary. also...tasty

i haven't had a 2011 vintage in awhile. tonight seems as good as any

**moviebrain** · 02-17-2012, 05:23 PM

Quote:

Originally Posted by r2eng

Amazing "schmutz" is always left behind from fermenting this beer, huh?

SO MUCH schmutz. The pressure during and before the blowoff tube was placed bowed the lid up like a balloon. I was more amazed that this beer has stained my wine bucket yellow! Maybe a good 24 hour super PBW soak will get it clean, but judging from my old plastic stir paddle I'm guessing it's permanent. Either way it's now my "strong/big/dark" beer bucket.