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I've been aging an imperial stout for the last eight months. Last week I split it into two 3 gallon carboys, one with some coffee and a shot of bourbon, the other I left alone. I plan on bottling these end of April, but am concerned that they will not carbonate due to the fact that this brew was...

How long should I leave the oak chips in secondary? The full 9 months or the last 2-3 weeks???

I will be using a half pot (6-8 "cups") of coffee. And yes coconut flakes. I'm adding vanilla to secondary only as I don't want vanilla in both brews. But I'm going to add 3 beans soaked in 2 shots of bourbon... The oak is what throws me off.

I entered this in the St. Paul beer dabbler and won in the fruit/vegetable/spice/herbed category. Everyone that tried this told me to make it again. So its next on the list. Thanks for an awesome brew.

I'm making a 5 gallon imperial stout, that will be broken into two 3 gallon carboys. One will get coffee and coconut, the other oak bourbon and vanilla. My issue is I've never made a beer that needs months to age in carboys, so I don't know when to add any of my "extra" flavors. None of them...

At 5 minutes you add both.

I decided not to add the extra ginger, it was not needed. I may have screwed up this batch my readings came in at close to water...I'm going to let it sit in secondary for a while to see what happens.

Brewed this last week. Going to transfer to secondary today. I'm not looking forward to shredding the ginger again, that was such a pain in the ass. The sample I took was amazing, but I forgot to note the og.

I want to make a Blackberry porter and would like to put a berry in the bottom of each bottle. Would that be worth while or not?

been brewing for about three years, i have lots of thoughts but need a little more insight on how to make my beer better.