That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout
Sounds killer. The figs is a great idea.
pulled a sample of this from one of the kegs that is currently aging at room temp, carbed/chilled and had Saturday night. even at this young age, it is incredible - the figs add such a depth of rich dark dried fruit and sweetness (in a good way), while not overpowering the massive stout base. the espresso roast is there but not quite as prominent as I would prefer - might add some more beans. great complements to an already great base RIS. rich, velvety, smooth. one of the top 10, if not 5 beers I've made - and it may advance up the scale as it ages - who knows?