I'm going to brew an imperial stout with lots of roasted barley and chocolate malt.
I'm thinking of doing it with a twist, maybe with another type of yeast than wlp007, can anyone give advice (I'm not afraid of trying something really new)
I've got a bottle of mount gay eclipse rum, maybe I can soak some oak chips and throw them in the second fermentation? maybe I can add some vanilla in there too to make it a bit more spicy?
All ideas will be greatly appreciated!
I'm thinking of doing it with a twist, maybe with another type of yeast than wlp007, can anyone give advice (I'm not afraid of trying something really new)
I've got a bottle of mount gay eclipse rum, maybe I can soak some oak chips and throw them in the second fermentation? maybe I can add some vanilla in there too to make it a bit more spicy?
All ideas will be greatly appreciated!