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After looking at the recipe and doing research on HBT I realized thats what the problem is. I plan on a porter for the next recipe and using lighter malt extract. Guess that's part of the learning curve!

Just checked the gravity again and its still sitting at 1.028. Guess it will be a little sweet. Any ideas besides fermentation temps as to why the FG didn't fall low enough? I ran the recipe through Beer Alchemy for Mac and it said the FG should have been 1.016.

http://beeradvocate.com/beer/profile/4/16909 Also it was aged in Jim Bean barrels which IMO has a more mild flavor than Maker's or Jack

Allagash, a brewer out of Maine, makes a tripel that was aged in bourbon barrels that I've had both on tap and in the bottle that was quite delicious. Tripels have the big flavor and ABV levels to stand up to bourbon flavor I think. The bourbon flavor in that beer wasn't as strong as in a...

I forgot to add that I've been keeping the temperature at around 64 because I can't really keep it much warmer in my tiny apt. I pitched the yeast at around 84F and saw plenty of action through the airlock. Just adding because I know temps can affect yeast action.

So I decided for my second batch to try my own recipe for an Oatmeal stout. I have had it in the fermenter for about a week now and have measured the SG twice getting 1.028 with the OG being 1.060. I am wondering if the gravity I am measuring is too high to bottle, but I have read that once...