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I take @3 Dawg Night. And thanks @TwistedGray for making me the first pick :rock:

Been contemplating but couldn't make up my mind. But it's been a while since I've done one of these so I'm in. Offers to be sent momentarily.

I listen to music (on my headphones) for the entirety of my brewday. Always metal of some sort, usually fairly extreme. But for when I'm in a "silly" drinking mood, I created a playlist with almost 4 hours of various metal songs that reference beer or drinking in some fashion lol (heavy on folk...

Irish red ale that I call "Four Leaf Clover". Drinking mighty fine right now!

Hey, you'll be drinking it, so use whatever you like! I'm a bit of a C-hop hater, and think they especially clash with the roast of a stout, but you do you. Personally I like Willamette, EKG, stuff like that in porters and stouts.

Personally, I wouldn't put centennial/chinook anywhere near a stout, though it is just whirlpool. The IBU level definitely makes it "American" but for my personal taste, I wouldn't be going that high. The chocolate rye and DRC suggestions were great though, as is making a good chunk of the grist...

For sure! It's also by far their best selling beer since it went on, and this is in a very IPA-centric brewery.

Drank many pints of "Morgan's little black lager" schwarzbier at the Warbler brewery in Delmar, NY yesterday. This brewery was nice enough to brew one of my recipes, which I of course helped with on brew day. It also honors my late brewdog Morgan.

So do I lol ;)

For neutral strains, I've used 1056, 1084, and 1728 successfully with stouts. The latter is I think one that does well in stouts, but isn't recommended too often. For some with a noticeable ester profile, I like 1469. Have used 1968 & 1098 before as well. 1968 fermented like a beast in a big stout.

I've seen this thread, and have been considering it...I'll report back soon

While not necessarily the culprit, I like to let my lagers ferment and lager for far longer than you did, with a long d-rest in between. I wouldn't personally monkey with it at this point, maybe let it lager longer, and chalk it up to lessons learned.

Kegged my Irish red ale. Going to cold condition it for a little bit before putting it on.

Possibly. A lot depends on how "wet" the barrel was, as well as it's size, etc; that was just what mine worked out to be. I'm a stickler for being accurate, so I found an equation for calculating the final abv when 2 different concentrations are blended. I think it raised it from 13.9% to 14.2%...

I wanna say like 13gal

I crunched the numbers on one and it increased the abv only like 0.3%. Started with an "unseasoned" barrel, kept adding bourbon until it stopped absorbing it. All together I added 1.5 bottles of bourbon, and had less than a pint left when I added the beer.

Wyeast 2206. When I used it in my marzen, I absolutely loved it and use it in nearly all of my lagers now.

Except cooking bacon in the oven is better ;)

I don't brew this time of year very often, but got the itch, so put together an Irish red ale. Slight tweaks from the last time I brewed it.

Baltic Porter. Still need to smooth out the rough edges, but drinking pretty nice already.