Stout

[Richard]

all I have left is medicinal Raspberry beer Ewwwww

ahahahahaha... yeah. That wasn't a good one

[Gil Breau]

Rackinig to secondary my third batch of stout tonight.

Adding in 1/4 cup dark cocoa, 1 vanilla bean, and a minute amount of coffee to enhance the flavor, probably about 2-3 cups of brewed coffee. Aim is to make an overly chocolate stout, with tones of coffee to simulate chocolate covered espresso beans.

[Kyle]

Gil, that sounds great, My next stout will be something like that, and I'm going to experiment with mint instead of vanilla.

My mint plant is growing like there is no tomorrow.

Mint Chocolate Stout... drool.

[Richard]

Stout has to be the best beer for going "foodie" with; you just can't get away with the same richness of palate with pretty much any other style. If I had to pick just one beer style... well it'd be IPA, but still, Stout would be second

[Gil Breau]

Gil, that sounds great, My next stout will be something like that, and I'm going to experiment with mint instead of vanilla.

My mint plant is growing like there is no tomorrow.

Mint Chocolate Stout... drool.

Now I'm jealous I didn't think of this...god I love mint

Add some perle or No.Brewer to it, they apparently have mint tones to them too

[Kyle]

Well, I'd say any full flavoured beer can be given foodie attention. The IIPA I brewed and February and which I am currently drinking has an immense amount of stuff in it, and it is fantastic.

Beer = Art

[Richard]

I dunno what you mean specifically by "foodie attention", but I was referring to the variety of non-reinhotsgebot ingredients that are at home in a beer (discounting sugars). Coffee, cocoa, nutmeg, cinnamon, (in fact, most spices), etc... I've heard stout referred to as a meal in a glass on more than one occasion (and with people intending either positive or negative connotations by it), that's what I'm getting at - it's the closest beer gets to food, to me.

I like my stout chewy and my IPA clean -- hell it's all down to preference, really.

And to continue the ongoing argument on that front: Beer = art, and science

[Kyle]

well, yes, the science part is assumed.

[Kyle]

making this one yet again today. Really looking forward to being able to brew more than 5g at once in the future.

[Kyle]

And making this one again on Friday. No spunding valve, as I don't want to change the outcome at all.

[Dean]

me too!

LOL

[Richard]

wiki.

[brew]

wiki

[Kyle]

Aaaaand.... brewing another 10gals of this tomorrow!

[Kyle]

+ 10 more gallons!