Courage Russian Imperial Stout 

Cheers to 100 Paul!

Nice episode. Good to see a brewday..

100 homebrew batches in 5 years works out to about 1 every 18 days. I have some catching up to do!

Nice episode. Well put together. Fun to get Paul's story out there. I noticed the "coming up in this episode" and "coming later in the winter from C&B" notes. Those are kind of fun. Maybe I'll drink my last, one bottle of this today.

Love this episode. I really enjoy the episodes that are grain to glass. Thanks to chip and crew!

Great episode. I hope everyone in the chop and brew family had a great Thanksgiving.

What sounds like a great stout. I am going to have to try this one.

Congrats Paul! Awesome milestone and sexy looking beer! Looking forward to the Fowler Rig Rundown ep!

I'm not necessarily big on stouts, but I am fascinated by them, particularly RIS. Props to Paul!!!

Hey, I just found your channel and I have a Barclay Perkins RIS from 1848 courtesy of Ron Pattinson. Mine used a crap ton of hops also and after aging for six months it is fantastic!

Definitely going to brew this!

Chip - I wish I had 5 more shows about homebrewing I could watch that are half as good as yours... keep up the good work homie!

I worked for Courage's when they last brewed Russian Imperial Stout in the early '90s

Congrats on a 100 brews! We both started brewing at the same time and I'm just at about 100 now. I'll have to check out this recipe. Thanks for the video as always!!

This was a good video.

nice episode

I like stouts that don't make me feel full. I bony want to feel sleepy when I'm out having fun. Great video guys.

Sounds like my kind of stout. I'll have to check out that recipe. Congrats on the 100th batch!

On the years that I do make it to NHC, or I guess HomebrewCon now, I do a beer when I get home that uses almost exclusively all the free samples and little grab bags of grains/hops/yeast/etc. I call it "Free as in Ale" and it's a pretty interesting adventure. It does end up in Beersmith just to come up with a sensible hop schedule and I usually need to buy some base malt since no one at the con is giving out 10 pounds of 2-row, but it's pretty freestyle otherwise.

ok you've sold me on making this!

Good video! I would be curious to see how it's tasting now.

Yo, puffy! Hahahaha. Great episode! Makes me want to brew exactly that. I love the monster starter!

Great video. I buy a Polish beer that is 'Bright from Pilsen & Dark Roasted'... holly sht does it tastes good. Seems they use a Magnum Hop. According to my father it's what they used to a call a black and tan in the North of England.

Make a video on bottle conditioning please!? He has it mastered, please show!

Wow, 100 beers over five years! I've been brewing 8 years and still a long way from 100.

Great video. I've only brewed Greg Hughes RIS recipe and it always comes out great. Would love to try this one next, intrigued by the use of Hallertau too so may use my home-grown Hallertau/Saaz. Paul - when you're fermenting such big beers for 2 or 3 weeks do you rack to secondary at all (say after a week)? My beers often finish quite sweet so rousing the fermentation sounds like something top try. Cheers.

We want more Dave Brubeck in the show !

Awesome episode :). Do you accept beer mail from fellow home brewers, Chip? Would love to send you some NE style IPA's.

Sounds like a solid dry stout to me, but not a RIS. I've recently brewed a beer like that, and ended up with similar results

“One for the brothas” lmao

so, how long beer stayed in fermentor and how long can it be bottled before you open it and drink it. my plan is to brew it in february. put it all in the bottles and drink it in august.

"2.80 grams Pickling Lime (Mash 0 min)" - is this "0 min" correct? Do you add pickling lime to increse pH after mashing? "2.30 grams Calcium Chloride - Sparge Water (Mash 60 min)" - sparge water and mashing for 60 min? I don't get it.

HIGH TEMP Fermenting "Up to about 39C (102.2F)" [I hope that you will find this most interesting.] || www.garshol.priv.no/blog/291.html || Perhaps you have seen this before. | I found this most interesting . . . quite a few things, actually. “we asked him how warm he fermented. "Up to about 39C," he says. Silence follows, as Martin and I stare at him. Other brewers consider the 29C the Belgians sometimes ferment at extreme, and here's someone going a good ten degrees warmer! Sigmund told us that his brother Gunleiv actually ferments even warmer, up to 43C, and gets more fruit character.” || “… ask yourself how many really aromatic yeast types there really are. There's hefeweizen yeast, obviously. There's Brettanomyces. And there's ... there's ... there's actually not a whole lot else.” “And out of the saucepan rose again that unmistakable orange-peel aroma. There was none of that flavour in the wort, so the source could be nothing other than the kveik.” Also see this link for the Back Story: www.garshol.priv.no/blog/264.html Additional Link: www.garshol.priv.no/blog/ I found this via: alcohol.StackExchange.com/questions/401/How-Was-Beer-Brewed-Before-The-Discovery-Of-Yeast {Homebrew and Microbrew group on LinkedIn www.linkedin.com/groups/102243/102243-6432832379764776963 }

I should not watch videos about good stouts. What you described sounds wonderful. I am so suggestible. Fortunately all the grog shops are closed. To bed with me. That was very interesting. I keep noticing how many home brewers also cook a lot. It seems to be almost the norm. That stout would go well with the black Russian rye bread I baked. I am torturing myself. Off devil computer, OFF I tell you!

This guy has an IQ of 150 I am sure of it