I'm considering fermenting an RIS on my dry-stout yeast cake. I conditioned my last RIS on oak cubes and used a smoked malt in the grain bill. It was delicious but I'm looking for something different. A couple of years ago, I added cocoa nibs after I had consumed about half of the keg. That was nice. Any ideas for an RIS that I won't bore me after the first dozen pints? (I'm looking at you, coffee stout.)
Vanilla and cocoa powder are my go toos. But a flavored liqueur of choice. Which saying that just got me thinking.... What would it take to get a Bailey's flavored chocolate stout? Not even sure that would be a good mix, but Bailey's and hot chocolate is good...
hard maple and medium oak sticks, super dark coffee beans slightly cracked, quarter lb coco nibs and a touch of cinnamon or habanyeo would be anything but boreing. sub fresh ginger for pepper and is more interesting.
Cherries. I've never had a cherry imperial stout, and I probably wouldn't brew one. But people who love chocolate-covered cherries love them in stouts.
Nope. Maraschino cherry JUICE added to the pour might be interesting tho. But I’ve always done black cherries in a vodka tincture. The leftover tincture becomes a fantastic cherry liqueur.
Here’s an idea I’m going to try with my currently fermenting first batch of RIS... After it’s cabed in the keg, I’m going to fill several growlers with test amounts of additives. For instance, I’ll put 1/4 cup of cold brewed coffee in the bottom of a 32oz growler and then fill the growler with finished/carbonated beer. Put the cap on and let it sit for a few days. Then I can taste test it and take notes on the ratio of coffee:beer for future larger batches. I’m planning to do several combinations in small quantities (vanilla,coffee, coconut, maple, etc...). Serves three purposes... 1- I won’t get tired of a single adjunct I choose 2- i can take notes on ratios and scale up for future batches 3- if a particular ratio is bad (or not as intended), I don’t have to drink through 5 gallons of it!
Hey, nice idea. How long do you leave the cherries in the vodka and what are the volumes if you don't mind?
You’re not gonna be impressed by the precision here... A “big ol’ handful” of black cherries, and then a few “glub glubs” of vodka on top of them. Cherries should be completely covered by vodka. You’re welcome
I get bored of adjuncts alone. I never get tired of barrel aged stouts or really well-incorporated oak. Doesn’t have to be barrel aged. Could drink Espresso Oak Aged Yeti every day.
Thanks, sounds like my vanilla Tinkture, 3-6 beans 3/4 or so beer bottle filled till beans are covered,,,more or les
