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Let them sit for a week or two to mellow, allowing those smell/flavor compounds to dissipate... You will impart those flavors in your beer if you brew with them too soon

FWIW, I brewed a 1.097 RIS a few months ago with S-04 (2 packs hydrated) and it got out of hand really quickly... Temperature shot up to mid 70's and it blew out the airlock making a big mess that smelled of old bananas. Ended up stalling at 1.031 too. I know it can do a good job, but if...

+ islandboy85's 12 and another 6.5 for my MO/Cascade SMaSH = 24,630

I had wort rain (a saturated and dripping ceiling) in my kitchen the first time I brewed with the Braumeister and have since moved to the balcony. I did have a window open and the range hood on... That being said, the window slopes back into the room and the range hood is pretty useless. A...

20,405 + 5 Belgian Dark Strong Ale = 20,410

One minute from dough-in, got called in to work... 4 hours later and back on the case (gonna be a long night). Currently mashing a batch of Belgian Dark Strong Ale to be pitched with captured Chimay yeast.

Including tlayton92's 120 plus another 6 for an oatmeal RIS, we're at 17,417

What was your mash and fermentation temperatures? Curious, as I've had some attenuation issues lately and will likely brew my next stout similar to this recipe.

15,789 + 6.5 MO/EKG SMaSH = 15,795.5