So I just brewed up a 5 gallon imperial stout, and plan on letting it sit in primary for a few weeks at least. I then want to transfer half to secondary and let it age, but transfer the other half and age on something, but not sure what. That's where I need some input. I've done all the traditional flavors like oak, bourbon, vanilla, chocolate and coffee in the past. So has anyone done something out of the box that turned out awesome? Or poorly so I don't make the same mistake? Thanks in advance.
Your Most Unique Stout Flavoring?
- Thread starter chewyheel
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I've made two RIS over the past few years. One I added molasses and the other maple syrup during the boil. I think the maple syrup came out better. Got a few bottles aging for a bit over a year and man they are smooth. ABV = 11 %.
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