Imperial Stout

No, it gets drained into a kettle then set aside. I have two kettles, but only one burner. That is why I did it in the first place, but I liked the results.[/quote]


It turned out really well. Rich and roasty. let some age in the keg for a few months and it really came together.

If i were to do it again, i’d attempt to get the yeast to attenuate more. possibly lowering the specialty malt %, maybe mash lower or longer, or use pure o2… 1.030 is a little high for my taste. That being said, i got a lot of praise over this recipe.

the partigyle porter that went along with the stout was fantastic. reminded me of taddy porter from tadcaster.

I did a no sparge barleywine and partigyle today. except this time, my no-sparge beer was only 3 gallons. My OG was 1.135… I’m going to take it into work tomorrow and give it a blast of pure o2