BeerBorg

I do think when it gets carbed and chilled, it will be better but no way will it be more stoutier. It's just plain weak. But, as I said, it's not bad as infected nor any off flavors.
I thought about this alot and may add more vanilla beans to it soon.
It's been sitting at room temperature for 3 weeks with a bit of corn sugar for natural carbonation and will get in the kegerator this weekend.

Took a small sample of some of this warm to my LHBS today when I went by and though he's not a vanilla fan, he liked it. He said it was super smooth and thinks after it's carbed a bit, I'll get some roast in it. He saw the recipe and had some suggestions but agreed that I should let the recipe run it's course before changing it. He also suggested not adding any more vanilla until after it's carbed and when I can see what it's like.
I think the fact that it didn't reach the correct FG is playing a part as well.

Still needs some carbing but I only get weak. RedBEERd likes it but I think it's a ladies beer now. Certainly not bad as in off flavors or tastes, just not at all what I expected. It is creamy but no way I could call this a stout.
Oddly enough, while I used maybe an ounce or so of cheap bourbon to put the vanilla in, it picked up some of the bourbon which might have actually saved this beer.
May bring some to the Borg event just for laughs and giggles.

It was a very creamy beer...might need some more carbing but I like it lots...........

Paul if I recall, this is the same beer as my Rum Barrel Stout. I agree, it needs some thing. It's on the thin side and not much roast for a Stout (hey maybe Ron would like it ). The Rum Barrel I put this in for 3 weeks made it palatable.

Not sure it's the same recipe. I used the 2008 or 2009 HBT "None More Stout" recipe. I get no stout from this but WTF do I know? It sat at room temp in the keg with some corn sugar and vanilla for almost a month. Then more vanilla for a few more weeks. The vanilla is still in the keg.
I'll bottle just a few and ship to Swen. I'm tough on me but I can't believe all the flaked barley in this is needed. If I do it again, I'd definitely get it more roasty with barley and/or chocolate malt.

Yep, this one.

Yep, that be it! How'd we both grab the same one but brew it differently? Weak is a great description and no where near a stout IMO.