I am planning an oatmeal stout and read that the mash pH is really important for stouts in general. Which pH should I go for in my oatmeal stout and how can I get to it?
I am about to get together the ingredients for making a cherry stout. I am going to add the cherries at flameout, but I have no clue how much to add. I want there to be a solid cherry taste in the ...
Stouts, especially beers like Guiness (its cousin Kilkenny as well), have a head that's really creamy. Being a stout lover myself, I always envied this head, but I have no idea how one can achieve it. ...
The debate rages on so I thought I'd ask. Do you think black patent (black barley) belongs in Stout? Or is stout better made with just roasted barely and chocolate malts, while BP is best reserved ...
One of my Christmas gifts I received was a 4-pack of Old Rasputin Imperial Stout. What are the ideal food pairings for a stout like this?
The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front. Is this something I should be patient with, as it may go change? And, how'd it happen?