Imperial Stout Russian Imperial Stout (2011 HBT Competition Category Winner)

[jjbrewhouse]

View attachment ImageUploadedByHome Brew1466639098.968567.jpgView attachment ImageUploadedByHome Brew1466639114.768312.jpgnext batch going into this in 3 1/2 weeks

 

[gtibrews2]

How much for the barrel?

 

[jjbrewhouse]

100.00 but he sold out

 

[gtibrews2]

Shoot I live in Nashville now....I can get one for 30.00 buck's

 

[rbach2]

Bottled tonight. I don't know if I'll be able to wait 6-months. Pulled a half-glass at the end and enjoying right now. Good stuff.

 

[TxBigHops]

Bottled tonight. I don't know if I'll be able to wait 6-months. Pulled a half-glass at the end and enjoying right now. Good stuff.

Wait. If you don't, you'll wish you had.

 

[Roland_deschain]

Im going to brew this in the very near future. Im going to rack it onto oak spirals for aging and I'm just curious if someone can suggest how much oak I should use. I tried looking through the thread but didn't find anything. 5 gallon batch,

 

[TxBigHops]

Im going to brew this in the very near future. Im going to rack it onto oak spirals for aging and I'm just curious if someone can suggest how much oak I should use. I tried looking through the thread but didn't find anything. 5 gallon batch,

I used a single medium toast oak spiral and aged for 5 weeks. I thought it seemed oakey enough, so I bottled. In hindsight, I could have left it on the oak for longer. I also soaked the spiral in some good bourbon for three weeks before the secondary, and I dumped the few ounces of bourbon into the secondary with the oak. Hope this helps.

 

[gtibrews2]

can someone please give review of how this tastes and smells? I brewed this before Christmas it's been aging for 9 months, I've tasted it here and there.....it's been a month since I last tasted it. I'm going to crack one open tonight.


please someone give their description on what it tastes and smells like.

 

[gtibrews2]

okay....my taste description....

rich strong chocolate fades into a splash of direct coffee bitterness. it then spreads into a complex vanilla raisiny bread pudding....with a sweet fruity walnut finish that warms slightly
( 13%abv). another delightful note I noticed after the second drink. Is the juicy acidity dancing on the back of your tongue.


this is a beautiful complex beer....I'm cellaring most of it. it's been 9 long months and God damn it's worth it.

 

[gtibrews2]

On another note, I will keep two bombers for this Christmas. Truly, a one of a kind RIS.

 

[Brewski_59]

Opened a bottle yesterday, 4 months in the bottle. Still has some alcohol heat. Nice raisin notes, complimented by the bourbon oak vanilla flavor and chocolate from the nibs. Wish I treated more of this batch. I'd say the experiment is a success.

 

[gtibrews2]

I added raisin puree, 80% Cao cao nips, and freshly roasted coffee from a local roaster. it's somthin else I tell ya...

 

[gtibrews2]

I can't believe nobody has any imput on how theirs tastes....

 

[gtibrews2]

putting this here....😊

okay....my taste description....

rich strong chocolate fades into a splash of direct coffee bitterness. it then spreads into a complex vanilla raisiny bread pudding....with a sweet fruity walnut finish that warms slightly
( 13%abv). another delightful note I noticed after the second drink. Is the juicy acidity dancing on the back of your tongue.


this is a beautiful complex beer....I'm cellaring most of it. it's been 9 long months and God damn it's worth it.

 

[mattbeer]

I brewed this beer about 2 years ago and I can simply say that this was the best stout I've ever made! I just bough my ingredients today, except I now have a much larger system so I'm going to make 11 gallons and then I'm going to grab 3 gallons in a second running , just because I have a 3 gallon Carboy. I'll keep all posted.

 

[mattbeer]

What temp did u guys sparge at? I just built a recirculating system so I'm curious what works best. I made this amazing brew a while ago and I'd love to hear what works best.

 

[mxstar21]

View attachment 359490View attachment 359491next batch going into this in 3 1/2 weeks

I am hoping to buy a barrel from there sometime. We did the Groupon tour with some friends and had a lot of fun. Neat place.

 

[jjbrewhouse]

I've got mine filled with this stout now, can't wait till December to taste it

 

[DagoBrewer]

Subscribed

 

[DagoBrewer]

Just got my ingredients for this! I'll post pics tomorrow!

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[DagoBrewer]

Mashed in!

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[DagoBrewer]

First runnings! Looks like used motor oil haha!

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[DagoBrewer]

On to the boil! Johnny the pit bull photo bomb

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[Shenanigans]

What we say in Ireland is don't mix alcohol with politics or religion.

 

[gtibrews2]

what about my drunk Padre at St. Mary Catholic.

 

[DagoBrewer]

Well good thing I'm not in Ireland than!!

 

[armenianbrewer]

Question about transfering off the yeast to let it age/sit...

I originally fermented this in a 3.5 gallon mini-brew bucket from stainless steel... I filled up to the 3 gallon mark or so from my brew figuring I'd lose quite a bit from a strong and vigorous fermentation and blow off as well as for sampling for a gravity reading. When I went to transfer from the spigot, I moved it to a 3 gallon glass carboy, but after trub/blowoff/hydrometer losses I want to guess I only got about 2.5 or so gallons in my glass fermenter which means there's obviously a decent amount of air in the fermenter between the top of the beer and air lock... should I be worried that this will ruin and or affect my final product?

What can I do differently next time to make sure there's minimal oxygen/air contact?

 

[DagoBrewer]

Question about transfering off the yeast to let it age/sit...

I originally fermented this in a 3.5 gallon mini-brew bucket from stainless steel... I filled up to the 3 gallon mark or so from my brew figuring I'd lose quite a bit from a strong and vigorous fermentation and blow off as well as for sampling for a gravity reading. When I went to transfer from the spigot, I moved it to a 3 gallon glass carboy, but after trub/blowoff/hydrometer losses I want to guess I only got about 2.5 or so gallons in my glass fermenter which means there's obviously a decent amount of air in the fermenter between the top of the beer and air lock... should I be worried that this will ruin and or affect my final product?

What can I do differently next time to make sure there's minimal oxygen/air contact?

There'll still be some residual co2 in the beer at this point that will escape and push that oxygen out. You should be just fine, I've never had an issue with a gallons worth of head space and bulk aging.

 

[gtibrews2]

Question about transfering off the yeast to let it age/sit...

I originally fermented this in a 3.5 gallon mini-brew bucket from stainless steel... I filled up to the 3 gallon mark or so from my brew figuring I'd lose quite a bit from a strong and vigorous fermentation and blow off as well as for sampling for a gravity reading. When I went to transfer from the spigot, I moved it to a 3 gallon glass carboy, but after trub/blowoff/hydrometer losses I want to guess I only got about 2.5 or so gallons in my glass fermenter which means there's obviously a decent amount of air in the fermenter between the top of the beer and air lock... should I be worried that this will ruin and or affect my final product?

What can I do differently next time to make sure there's minimal oxygen/air contact?

you beer will explode....sorry dude💣






just kidding...it's fine. co2 pushes it out.