Averagely Perfect American Stout - Poll #1 - ABV

I heard that a German study proved FWP extracts the same amount of flavor and aroma as a late pie addition.

 

Thats true, Swedish scientists also ran a double blind taste test to confirm the results.

 

That's why I love these forums. I learn so much practical info.

 

I saw that study to. later in the paper though it is pointed out that pie was a typo, pi was the intended spelling. I guess thats what happens when you do research in two languages.

I am currently running a test where I have two 2.5 gal fermentors that I am dry-pie-ing. one with crisco crust and one more traditional lard crust. I will let you all know of the results

 

That's bullshit. The study clearly stated that it provided a "Smoother Pie-e-ness", (as if such a thing exists)

The tasting panel was probably comprised of people who are not used to drinking, and therefore biased against, heavily pied beers.

There, now that I've taken the pie business too far and it's no longer funny.............I voted 6.1%. Right in the Goldilocks zone. Not to weak, not too strong.

 

I could see anything from about 6-6.5 as being near perfect for this beer. Deschutes obsidian stout comes to mind. Black, thick, roasty, toasty, burnt, and just fabulous at 6.4% (although they have it listed as a dry stout, but whatever). I picked 6.5 because it seemed good and stouty whilst not being too over the top.

 

Starting to warm up to the idea of American Stout. It could provide a good template for do some extra stuff if I make a double batch - coffee, chocolate, bourbon, chili, etc. Pretty mundane stuff, these days, but outside of my comfort zone. Should be fun for me.

 

Chilis.....I think you're on to something there.

I just brewed an American stout so I was kind of bummed when stout won the first poll.

I just might add some ghost peppers to the final recipe just for S & G.