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Old 10-25-2011, 01:55 AM   #11
Aunt_Ester
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Jul 2011
Charlottesville, Virginia
Posts: 237
Liked 18 Times on 14 Posts


Quote:
do it. With good temp control, i don't see why not.
+1

 
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Old 10-26-2011, 03:43 PM   #12
scone
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Oct 2009
Austin, TX
Posts: 290


Cool. Thanks everyone, it's in the fermenter as we speak.

 
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Old 10-26-2011, 05:18 PM   #13
ForerunnerBrewer
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Sep 2010
Charlotte, NC, Fort Mill, SC
Posts: 64
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Because of the dark roasted malts in stouts I'm also guessing you will be fine. With time the taste will no doubt mature. Eat it with S'mores and everyone will think you are a beer guru!

I'm going camping this weekend with a Great Divide imperial stout clone. It was in the primary for 3 months before I bottled it last week. I threw in some healthy yeast and a small amount of table sugar to get them excited and then DME as the main priming sugar. It will only be 7 days bottle conditioned which is one reason I pitched new healthy yeast. Besides that it tasted pretty good before bottling. The majority of it however will be saved for the holidays.

Let us know how it turns out!

 
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Old 11-15-2011, 12:12 AM   #14
scone
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Oct 2009
Austin, TX
Posts: 290


Kegged it yesterday and put it on 30 psi. Tasted it today after dropping the pressure to 12 and it is already fantastic on day 21. Carbonation is definitely not quite there yet but the beer is might tasty. adx's recipe is fantastic, I think this is the best beer I've brewed to date and I'm sure it still has some room to improve a bit in the coming weeks. Sweet.

For the record, fermented at 65 for a week and then raised it to 68. Crash cooled to 44 right before kegging.

 
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Old 11-15-2011, 02:40 PM   #15
TheMan
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May 2009
Illinois
Posts: 3,047
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Well done, and thanks for providing results! It's pretty common we never hear back lol

 
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Old 11-15-2011, 02:46 PM   #16

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Originally Posted by TheMan View Post
Well done, and thanks for providing results! It's pretty common we never hear back lol
Yes, thanks and congratulations on your sweet stout - reminds me I need to get mine brewing soon, since I'm out!

 
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