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You just want to toast them a few days before brewing and put them in a paper bag to get rid of the oils produced during toasting/

They had one in Orlando several years ago.

I brewed the beer Saturday. I was in a bit of a hurry and did not get the extraction I planned on from the mash so I ended up putting more sugar in to reach the OG of 1.089. Bubbling away happily now.

I say much less on the cara aroma and meladoidin (5% each). Add just a bit of roasted barley (no more than 2oz for 5 gallons) to get a deep red color.

Cool. Yesterday I had a party at my house to watch the Donkeys get beat by the Chefs with parents and kids from my son's football team and they finished off 3 kegs - Dortmunder Export, Marzen, and Vienna Lager. None of them were full but I still didn't expect them all to blow. The only light...

Checked gravity on day 12 - .996 and starting to clear. Doesn't taste too bitter. Will rack onto dry-hops tonight. 1oz Amarillo, 1oz Azacca, 1oz Centennial and 1oz Mosaic. Should be on tap by next weekend ! :ban:

Depending on your fermenter type (I use a conical) you could take the yeast off the bottom and put it back in the top, then gently stir or swirl around to get it back up into solution again.

For my last Imperial Stout I used 2 lbs roast barley and 1 lb chocolate malt (for 10 gallons) and it still doesn't seem roasty enough for me.

I brew a dark Winter Saison for the Holiday's. 9% abv or so and black as night but not roasty or sweet. If you are interested I can post my recipe later on when I get home.

I just brewed one. OG 1.060. Mashed at 148 for 60 minutes. Added Amylo300 after 4 days of primary fermentation. I expect it to finish around .997 (8% ABV) Whirlpool hopped with Amarillo, Azacca, Centennial, and Loral. Will probably dry-hop with the same. Checking gravity tonight after 10 days in...

40 IBU's might be really bitter with the coffee addition.

I think that Marris Otter gets wasted in an Imperial Stout but if that is all you have you might as well use it. Where is the Roasted Barley?.

I went to my LHBS and they happened to have 2 packs in their expired yeast bin that were very old (over 1 year expired) so they gave them to me for free. They said that Wyeast doesn't publish their "Private Selection" schedule and they don't even know what the new strains are until they arrive...

As of when? And where? I looked on Wyeast's website but it isn't listed in their current "Private Selection" and they don't seem to have a calendar for the whole year.

I may have to try your DDD recipe. My wife really likes that beer but it has gotten really expensive. However, I don't really want to end up with 10 gallons of it. I wonder what I could do with the other 5 gallons? Add dark candi syrup and end up with a Trois Pistoles clone (or maybe just a DDDD...

You could go old-school hopping with Chinook for bittering and Centennial for finish/dry-hop. Probably would taste similar to Bell's Two-Hearted.

What temperature? Swirl and raise temp would be the first things I would do (well, since I have a conical I would probably take the yeast off the bottom and put it back on top).

10 gallons of Brut IPA, 5 gallons of Pumpkin beer, and 5 gallons of Pumpkin Saison.

I think a 30 minute hop addition is a waste. Doesn't contribute any flavor or aroma and you get half the IBU's than you would just adding it at 60 minutes. I would put all my bittering hops in at 60 minutes and hold the rest until Knock-out/whirlpool.

I am just commenting on what I would do. I don't make complicated recipes. According to the style guidelines the FG is 1.016 - 1.024. Your OG is pretty much in the middle of the suggested OG so I would expect the FG would be 1.020. The best examples I have had finish dry to me and have much more...