When I see the words "imperial" and "stout" together, I cringe. Even the ever-popular KBS just isn't for me. I don't like the perceived residual sweetness of them.
That said, I have a couple friends who have been harassing me to make one. Any advice on how to do an extract or mini-mash/steep imperial stout that I can stomach or am I just looking for something that is way outside the style guidelines?
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong
Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir
Secondary: Ginger-Peach Melomel