brewski09
Well-Known Member
Just wanted to chime in here. I brewed a version of this recipe (I say a "version" in the sense that I adjusted the figures for my system) without the oak back in September, bulk aged it for about two and a half months, and just put it in the keg last night. As I tasted it along the way, I really was enjoying the complex dark fruit flavors of this stout. However when I tasted it last night going into the keg, I definitely got some unpleasant astringency. I'm hoping it fades some as it carbs up and ages some more. I am planning to start sampling again in the new year and I will update further.
One thing I have learned over the past decade+ of homebrewing: it is very difficult to make a great imperial stout. I have high hopes for this one as it matures, though! Thanks for the recipe.
Whether it's astringency from the highly kilned Malta our actual tannins from the same malts, it wool age out given enough time. I almost never drink RIS fresh because of the astringency of highly kilned malts.