tag:blogger.com,1999:blog-4501361286897702641.post8175034314455909587..comments2009-03-19T18:20:38.074-05:00The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4501361286897702641.post-46021594095223558342009-03-19T18:20:00.000-05:002009-03-19T18:20:00.000-05:00Looking forward to hearing how this one turns out - sounds interesting and good.<BR/><BR/>And I'm curious to see your reaction to the Dark Horse stouts...I don't normally have access to them, but I tried their cream stout ("Too") and thoroughly enjoyed it.The Starlight Brewerhttp://www.blogger.com/profile/15475635683129891586noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-41455112991874823082009-03-19T12:17:00.000-05:002009-03-19T12:17:00.000-05:00Can't wait to hear how this turns out. It reminds me of a beer I got in a trade once... Stone Coast Jamaican Style Stout. That was one tasty beer. I'd love to have another one although I hear it is retired and won't be brewed anymore. Bummer, hope yours is good! DADAhttp://www.blogger.com/profile/10322167354611985296noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-52134974056141036322009-03-16T18:21:00.000-05:002009-03-16T18:21:00.000-05:00Good Evening guys. We have been toying with coming up with our own recipe. What advise do you have as far as to coming up with a recipe.NiFu' Brewhttp://www.blogger.com/profile/01364527711889672852noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-1162838197118493712009-03-15T16:50:00.000-05:002009-03-15T16:50:00.000-05:00Good thoughts Kevin, I've toyed with the idea of using a Belgian yeast strain, but didn't want it to get too fruity. We'll see how the Imp. Yeast turns out, but given that its a limited release, I might need to find another high gravity yeast.The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-76938947325877935862009-03-15T14:10:00.000-05:002009-03-15T14:10:00.000-05:00I've never tried it before, but an idea for getting a little spice in this would be to try blending yeasts. Maybe use that Wyeast that you used, along with some, but not a lot, of a Belgian yeast or a Trappist. Those are good attenuators, tolerant of high alcohol, and naturally add some spice even when none is used in the recipe.<BR/><BR/>Maybe something to try in a small batch in case it turns out poorly.Kevin LaVoyhttp://www.blogger.com/profile/03422429428826110381noreply@blogger.com