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Yeah, it scored a 30. Comments were a bit too roasted with some astringency. Needs a little more body. Overall quite well done.The roasted flavor dominated the chocolate and whisky. I just brewed it again, with some changes. I still think it's pretty good, but am curious how the changes work.

so, got the competition results back today, didn't score as well as I would have liked to, comments were mostly out of style and too much carb. I knew I had a carb problem. The written feedback on the other hand was very valuable! I think a couple subtle changes would drastically improve the...

Laphroaig (quarter cask) - by far. For Irish Whiskey, Powers. I'm surprised at the Laphroiag love here, don't usually see that.

I just entered this into the Drunk Monk. Curious to see how it scores...

I added Powers Irish Whiskey in the secondary, turned out excellent. Just added to taste, ended up adding 12oz to 5 gals.

Thought I would throw this out here. My friends, who aren't afraid to tell me if my recipe sucks, keep coming back to this one. I love it, but am biased... Celtic Stout American Stout (13 E)Type: All Grain Batch Size: 6.00 gal Boil Size: 8.28 gal Boil Time: 60 min End of Boil Vol: 7.28...

ahh.. I thought I read they had opened one, darn, my bad.

Piece Brewery and Pizzeria for dinner Pipeworks taproom Those would be the two I would hit-up if I had limited time. If I had a method of travel outside of train, I'd also go to 3-Floyds in NW Indiana (25 minutes from Chicago)

I would go with IPA.... here is what I did with habanero, I sliced one up and soaked it in vodka for a day or two. Added the vodka, which had absorbed the heat, to the beer to taste in the bottling bucket. Was able to target a slight heat on the back-end but very drinkable. Good luck!

All of 'em. Sounds tasty! I would put the nibs in first (make sure they are roasted to pull the flavor out!), then the oak and coffee. Check your flavor every few days until the oak gets to where you want it, then rack or bottle.

Thanks guys, I think the whiskey will be subtle, but identifiable. The coffee will be a little more prominent. Looks like I'll enter it (assuming it finishes OK in about 2 weeks), in the specialty category.

Does anyone know the rules regarding classifications? I have a Stout I am thinking of entering into the Drunk Monk, just to get feedback if anything else. It meets the American Stout guidelines, except I have add Powers Irish Whiskey and Coffee to it. Would that still fit the American Stout...

When you burn the crap out of your hand making a yeast starter, and when people ask if your going to stop brewing, you say "huh?"

yeah...or stupidity..may not do that again.

I chilled mine down to 70, got it into the fermenter and be the time I got it into the house, it was at 60. Now I have to warm it up to pitch.

Well, it's 3f right now. Finished around an hour and a half ago.

and I am brewing outside. So much steam, I can't even see if it is boiling!

I added 8 oz of cold steeped coffee to my stout, didn't quite get the flavor I was looking for and will increase it for next thing. It was a 5 gallon batch, but it already had a lot of roasty goodness, so who knows....

Met you and tried your rye pale ale this past weekend at Chicago Brew Werks. Good stuff! Best of luck!

If you share a brew made with pine needles, make sure you tell people before they drink it. I have an allergic reaction so that I no longer have live Christmas trees in the house. As the needles scrape across my skin, my hands/arm swell and get very itchy. Hate to see what would happen if I...