I'm brew a partial brew of a RIS, anything that I should be aware of? I asked this question about two weeks ago about a Saison that is in fermentation and got a lot a GREAT info. So I thought I would ask the same question about the RIS. THANKS TO ALL that helped me with the Saison, took a gravity reading and drank the 'sample' pretty good if I do say so! So any little tid-bits that could help in this stout, it would be great. Thanks.