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Keep some distilled water on hand for times like this. adding a gallon would get you back on track. of course, you can still do that :)

if I were going to bottle age it.... 4 weeks. which is why I keg :)

you can sub it for 2row or even a split of 2row and additional flaked oats. for bottling, I'd go with 4-4.5oz of corn sugar

a lower mash temp normally equals a more fermentable wort and a lower FG. I would check the thermometer and make sure it was reading correctly

yep... that's it... 1lb flaked, 1lb toasted flaked, 1lb malted..8lbs 2row.. the latest version had that silky chewy mouth feel I was looking for. The yeast is a neutral/clean yeast so no change from that. Brew it up and you'll have a perfect stout for the winter

toasting will make it nuttier. to get more mouthfeel mash at a higher temp (154 will give a full bodied beer). The last version I made I used 2lbs of flaked oats. I toasted 1lb. I also used 1lb of malted oats. I mashed at 154 for 90 minutes and the resulting beer was a chewy almost silky beer...

I'd say toast it.. just so you can see the difference

Glad ya like it! it didn't take 3rd...it took 2nd.... but I still think this is one of the best Stouts I've brewed. I get a lot of the same comments you got. Some of those come from hardcore stout guys too.

awesome looking beer... glad ya liked it!

beautiful beer and happy I was able to share this recipe with you (and everyone else)

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honestly, save the Orange blossom honey and use some simple cheapo honey. it's really there to boost the ABV.. it might smooth it out just a little too but the flavor is lost to the rest of the beer.

sounds great! I might have to give this a shot too... after I oak age an imperial stout

awesome looking pint!

a little high isn't going to hurt anything. a LOT high will be noticed. Would it be bad? Naaa, but it would be a different beer

Personally, I would save the Marris for a beer where you'll actually taste it. With this stout you'll taste the roasted malt flavor from the chocolate malt over anything else. Dark Chocolate malt. The Chocolate malt I use most of the time is from Brewmasters Warehouse.. Crisp Chocolate is...

awesome. that's the best part of brewing, sharing with friends. Then dragging them into the hobby. Remember, the more people that brew beer, the more beer for you to drink!

what is your brew house efficiency? You have to remember that the ONLY difference between BIAB and a traditional 3 vessel setup is the name and the method. both are All Grain. As such, both rely on the efficiency of your setup. This was designed around 72-75% efficiency. If you get higher...

for a nice full bodied stout mashing at 154 is what you want. As far as splitting it. try it as designed first time around. It's your first All Grain, trying to complicate things by splitting won't show you any flaws that you need to correct. Besides it will have a serious dark chocolate flavor...

thanks! the beers look good and taste even better. I'm going to go into over load brewing mode this weekend... 4 beers to get going for a camping trip in late sept. this will probably be one of them... gonna go from light to dark.... cream ale, IPA, red, stout.. add in a few gallons of mead and...