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best beer I have ever made :drunk:

Thanks I'm pretty sure I'm gonna love this beast. I just gave it a really long and high pour. My cousin helped me pour it because it was a 5 gallon batch. Ive never had a problem with this method. I also walked my bucket starting at the end of week 1 till week 2 to help rouse the yeast and get...

Week 3 update FG 1.026 ABV 10.76% The dark berry flavors have vanished and the flavor has rounded out into a smooth dark chocolate. The dry hopping did the trick and added an earthy spice note right in the middle of the flavor. It starts out with a hint of malty sweetness then some earth and...

Update week 2 SG 1.031 Tastes like dark berries and a finish of creamy dark chocolate. I added 2oz of Czech Saaz, 2oz Hallertau mittelfrueh, 2oz Willamette to dryhop I also added some champagne yeast. Next wednesday I'll move it into the secondary and add bourbon soaked oak cubes.

Buy a stout kit with a high rating then add oatmeal to the steeping grains, store bought unflavored oats will work.

Maybe dry hop later in fermentation?

I would think cold conditioning would prolong the conditioning process thus making your hop flavor less fresh. That's just me thinking of how hops work, and it is a guess. Maybe using a colder storage than room temp may help, but not cold conditioning.

One week into fermentation SG 1.040 The gravity is a bit too high for my liking but I tasted it and it's wonderful. It reminds me of something I had when I was a kid. The flavor it almost like really sweet berry, apples, and nuts. It does have a bitter finish like cocoa powder. This makes...

cold crash and bottle that nectar

as a hop head I'd double the dry hop oz xD

what was your target final gravity?

I'm slowly replacing my bottles because I might be moving soon but I used most of them for 4 beers before I started replacing them

I guess my argument was off, guess i'll just make beer from 5%-14% from now on xD

I'm soaking the oak right now in some jim beam. It should be all good'n'bourbony when the stout is ready to hit the secondary. I hit an OG of 1.108 this **** will be fire if it doesn't get stuck.

Well I made it the way I said I was gonna. I hope it doesn't come out too burnt in flavor, and if it does maybe a bit of aging will help. Thanks though

I had this argument with my girlfriend the other day, no one wants to drink a beer under 4%. I disagreed with her. I stated that almost half of the entire beer market was based on a beer that was 3%. She gave me the fizzy yellow water speech from stone (I know shes a keeper) and made a good...

my beard gets too curly halp how can i fix this?

Yeah I forgot to mention my whirlfloc and my nutrient. I'm just excited about doing it i cant wait xD

oh god I cried thinking of that

Tomorrow I am doing an imperial stout and I am way too excited. I am so excited that I feel like I'm going to mess it up. Let me start with how this idea of brewing an imperial stout came along. My friends and I talk all the time about brewing massive beers: we want to do this imperial ipa, we...