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Old 11-13-2012, 05:27 PM   #21
Mar 2012
Bergenfield, New Jersey
Posts: 479
Liked 38 Times on 31 Posts

I'd second either the coconut or the rum and oak. I did rum and oak on an FES earlier this summer. I went with 1 ounce of rum-soaked hungarian oak in one gallon beer split off from a larger batch. It was rough to start. First tasting was sort of camp fire-ish, but it seems to be mellowing quite nicely and complementing the stout profile.

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