Imperial oatmeal stout with cocoa nibs, cinnamon, and vanilla. Still conditioning in the bottles, it will be 6 weeks in the bottle by Christmas eve, so I'm hoping they'll be good then. It's at 8.1%. It was my first big beer, so my temp got a little out of control for a few hours when fermentation started to really take off. But I was able to notice it and got it under control. So I'm not sure how great it's gonna turn out. It definitely has some fusels leftover from that (I left it in primary for 3 weeks hoping it would mellow some before I bottled). Tried one last night, it's fully carbonated already after 3 weeks in the bottle, but it's definitely not a rounded out taste yet. There was some detectable fusels in there, but not overwhelming. So here's hoping it will be ready by Christmas Eve (where I live they do their main christmas celebration on christmas eve)!
If i had to do something different for next year, I would add more of the 3 extras. I added cinnamon and cocoa nibs 5 mins left in the boil and the vanilla in the last 2 weeks of being in the primary. Next year I'll probably do all 3 in the last 2 weeks of primary and add just a bit more. But then again maybe all of those flavors will be more pronounced when it's conditioned more. I would also change the hops that I used. I just had some leftover hallertauer mittelfrueh and east kent goldings from a batch before, and I didn't want to spend any more money on an already pretty expensive beer. Then I would probably also go ahead and leave it in the fermenter for like 4 weeks (that is if I don't need it for something else). I don't do secondary, and the only reason I bottled after 3 weeks is that I had read somewhere that the off flavors from the yeast can start to come out after 3 weeks. Since then I've been reading of guys leaving it up to 8 weeks without any off flavors.
