My wife is the greatest. She gave me a 5 gallon cask that once held Manhattan Rye from Thuthilltown distilleries with a directive to fill the damn thing. Yes, dear!
I am in the early stages of pulling together a rather complex Russian Imperial Stout that will follow the English model. It will be more of a black English Barleywine with loads of complexity and layers of flavor. The beer might require a 2-2.5 hour boil for true pot caramelization. My only concern is the possibile effect of boiling wort rich in roast, chocolate or other dark malts for such a long time. Will this cause problems with astingency or tannins?