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Right in middle of the state - Shelbyville area if you know where that is.

I think I know why you have the swiss cheese memory - vodka - It always does that to me too... But yes, ask him how he does his PB if he gets good taste out of it! I appreciate the help. Thanks!

Nothing discerning at all, I appreciate the feedback. I didn't take your advice in a bad way at all, I'm still trying to soak up knowledge wherever I can.

Are you Spring Grove IL, or somewhere else? I'd absolutely be into doing a little trade/taste test

Ours will dig in on anything you're cutting on the counter.. for some reason he loves raw potatoes and raw veggies like broccoli and asparagus stems. We also have a blue heeler inside and she just turned a year old, so any scraps on the floor are pretty much vacuumed up

How about I just send you a couple bottles and you tell me what you think?!?

That's kind of what I thought and just funneled it in and whirlpooled the beer around it. I think it's going to turn out fine if I let it sit on the PB2 long enough.

I tasted it and tested gravity when I racked it and it was decent - tasted like a strong guiness or coffee beer as I like to think of it. I think with the nibs and peanut butter I'll end up with a home run (assuming the PB2 breaks down like I hope it does)

The only reason it sat in primary that long is because secondary was fermenting as a primary (small batch wing job on apple cinnamon cider) I've been told that stouts only get better the longer they sit so I wasn't in a hurry until I had something else I wanted to brew. I'm on the horizon of...

What about the heull melon? I'm excited to see what flavor I get out of that one. I like your profile pic too, we have a dachsund that's my little brewin buddy!

Alright.. Since I wrote this post I went back to the drawing board. What do ya'll think about something like this? (5 gallon batch *BIAB* and a little LME/DME to help with my limited skill set) Fermentables: 5lbs Briess Pilsen 2.5lbs 2Row 3.15 Gold Malt LME 20oz rolled/flaked oats 1lb Briess...

I did 4 weeks in primary around 70 degrees, then dumped my PB2 and cocao nibs in before racking to secondary (I know people don't think secondary is a good idea but I only have 2 carboys and needed one freed up). I also think I should have racked and then put the PB2 in... it's like a paste on...

I've done a couple spins on the carboy and it seems to be breaking up a bit. I fully expected that it would take a few weeks. I think I'll just let it sit for a month or so before bottling/kegging it and see what I end up with! Thanks for the advice, it's truly appreciated!

Thanks for sharing. I will probably try that in the future if I decide to make another one. I've already added PB2 right now though, just trying to make sure that I get the flavor I'm looking for.

Have any of you guys that have made a peanut butter stout had issues with it all just sitting at the bottom? Worried that the flavor isn’t going to be there if I don’t stir it up or something.. ideas?

Have a few left in the fridge that I’m saving for a cold night!

The last work conference I was at only had these for IPAs and I must say, good choice. Those are pretty tasty!

Looks tasty!!

Got to love a beer named after mans OTHER best friend, I think I’ll do the same if I ever make a beer worthy!