Ours will dig in on anything you're cutting on the counter.. for some reason he loves raw potatoes and raw veggies like broccoli and asparagus stems. We also have a blue heeler inside and she just turned a year old, so any scraps on the floor are pretty much vacuumed up
I tasted it and tested gravity when I racked it and it was decent - tasted like a strong guiness or coffee beer as I like to think of it. I think with the nibs and peanut butter I'll end up with a home run (assuming the PB2 breaks down like I hope it does)
The only reason it sat in primary that long is because secondary was fermenting as a primary (small batch wing job on apple cinnamon cider) I've been told that stouts only get better the longer they sit so I wasn't in a hurry until I had something else I wanted to brew. I'm on the horizon of...
Alright.. Since I wrote this post I went back to the drawing board. What do ya'll think about something like this? (5 gallon batch *BIAB* and a little LME/DME to help with my limited skill set)
5lbs Briess Pilsen
3.15 Gold Malt LME
20oz rolled/flaked oats
4 weeks in primary around 70 degrees, then dumped my PB2 and cocao nibs in before racking to secondary (I know people don't think secondary is a good idea but I only have 2 carboys and needed one freed up). I also think I should have racked and then put the PB2 in... it's like a paste on...
I've done a couple spins on the carboy and it seems to be breaking up a bit. I fully expected that it would take a few weeks. I think I'll just let it sit for a month or so before bottling/kegging it and see what I end up with! Thanks for the advice, it's truly appreciated!