wolverinebrewer

Recipes 

I brewed this up in Aug 2010 but added another lb. of DME. The OG and FG were 96 and 29.
I left this in primary for 6 weeks then transferred over to a 5 gal. bucket for 10 more weeks, then bottled around xmas. I sent it in to a comp. in Feb. and got dinged for being a little 'hot'. The comment was it needed more aging but it was still tasty. I still have 12 left just waiting for this winter season but I haven't had one for about 8 months so I can't comment yet on how the aging has went.

I did a slightly different all-grain RIS (BYO Stone) version in Oct. which I plan on not drinking until next winter.

__________________
All I ask is three beers apiece for each of my co-workers...I think a man workin outdoors, feels more like a man if he can have a bottle of suds.

Brak23

Recipes 

And one more question:

My kit came with 11.5g of dry yeast. I know I'm not supposed to make a starter for dry yeast. But given the high gravity of this beer, is one package enough to ferment it properly?

cigarmitch

Recipes 

I would suggest rehydrating it. Although not a starter, rehydrating the yeast will give you something fun to watch and you will know your yeast is ready to do the work needed!

__________________
Cigar Mitch
Mitch's Bitch'n Brews
Overmountain Brewers
Abingdon VA

Seven

Recipes 

Mrmalty.com suggests using 1.5 packs of dry yeast for this beer. You'll probably be OK with only 1 pack but if it were me I'd use 1.5 to 2 packs instead.