Any thoughts on Imperial Stout? I have a stout recipe which comes out at 6% and am thinking that I would like to try a 'bigger' one. I really enjoy stouts and porters, we hae a 'plum' proter from Titanic brewery over here which is excellent, something along those lines would be good but I have zero experience of the style. Any recipes or ideas? Or reasons not to do it? I'm thinking a 20lt batch that could be conditioned in a keg under CO2 for as long as it wants.