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All grain Russian Imperial Stout

Nice Congrats guys. I'm totally jealous!!

Wisconsin

Kentucky

Sexy... I want in!!!!

I will be Brewing at home!

I bottled this in Feb of 2013, Been slowly drinking it ever since, still have a few bottles left and its been getting better over time.. I now describe this as my THIN MINT BREW! Thanks for the recipe it did fairly well in the brewing comp. scored a 30 and it was my first attempt at this beer!

This beer has sat for over a year and now I would describe it as Thin Mints!

Dang im in. This is awesome! Sent from my SCH-I535 using Home Brew mobile app

This rocks! Would love to add new equipment to my setup!

Ok ok.. so im bottling in two days tried the beer its great. But I am curious if anyone has added peppermint to the last few days and how much? I don't want to over power the beer. Thanks everyone! *nevermind. I tried it when I was getting the final sg... its perfect! Time to figure out...

I haven't used that before but the bitterness comes from the unsweetened coco powder, coco Is actually bitter naturally, same goes with coco nibs. So if your Dutch processed coco powder is less or not bitter then yes I will help.

Yes a week today, I was going to add the peppermint leaves the last few days into the 14 day fermentation. I never brewed a stout and an extremely anxious about this one. Thanks for the input I really appreciate it.

Drum roll please

Ill get on that when I get home sorry

So this brew its coming to the last week, it has for the most part stopped bubbling but there is a thin but fairly solid top layer is this normal on a stout?

I shook it up a little and it started going a little bit faster, but next day it read back at its slow pace. I'm gonna let thus go for a week then when I add the last 4 peppermint bags im going to take another reading of the sg. Thanks for the help ill keep you posted.

Oh yeah im just on day 3 of fermentation

Ok issue here my beer looked good as of last night pic #1 and now it looks more like pic #2?

I just brewes this to the original recipe but I added 11 peppermint bags and 5 oz of chocolate. I will be bottling this and was wondering the best way to reduce the trub at the sediment in the bottle? Also for those who have bottled this how much priming sugar did you add for 5 gal batch...