Averagely Perfect American Stout - Poll #1 - ABV

When do we get to vote if we can add a whole pie, pumpkin, brett, bourbon infused maple syrup, fat washed bacon or civet poop coffee to the beer?

 

Should this all be one poll?


Vike: Is this one a majority wins, or do you actually boil them all down and divide by the number of votes?

 

I choose 5 % , I like this number

 

6.7%..

I'm thinking 1.070 to 1.018.. Want a slick, oily stout, but not overly sweet and viscous.

 

You better believe I have my turkey roast.... er.... coolship ready for this one.

 

Where do we get to vote on trying to make it 21% I'm thinking we do it in our LBK's too.

 

Went with 6.5%; just enough alcohol to keep you warm in those last cold days of winter, but low enough that you can make it back to the keg for a second pour on the long cold nights, for St Pattys dinner, and great to throw in the crock pot with the corned beef or to add boat loads of English white cheddar to for beer cheese soup.

 

5.5% - not overbearing, but quaffable!

 

I believe he was referencing:

and asking if we are going to have separate polls for the pie, squash, wilds, and such, or if we are going to do one poll with the ability to choose multiples from the list as opposed to just one.

 

Hold the coffee please

 

I like the low 6's. Obsidian is 6.4; sounds about right.

 

This is `Merica. We do things bigger better and stronger than Europe.

 

6.5 is what I voted...seems to be a common consideration.

 

Glad we both agree on the relevance of polls for whole pies, brett, etc. I agree that not everyone likes coffee, so that poll might be a bit polarizing.

 

I vote for apple pie since it's an American stout.

 

7, but looks like I will lose. Thanks.

 

I think that's the next poll. I heard pecan, apple, strawberry-rhubarb, banana cream, pumpkin, mincemeat and key lime are in the running. Then we'll have to figure out if it'll be a FWP, late addition or if we'll be dry-pie-ing. I'll be voting late addition/KO to extract maximum flavor and aroma for the APA Mincemeat Stout.

 

An FWP addition might help smooth the pie-y-ness out.