Originally Posted by Homebrew4Scott
I was wondering the amounts of water that other folks used for this recipe?
With my setup, I use 9 1/2 gallons for this recipe.
I took a gravity reading today (1 week). It appears to be finished at 1.017, a little lower then last time I made this batch
. The combination of Ringwood yeast (huge 4 liter starter), 1.25lb amber malt and Marris Otter is a winner IMO. The malt nose is dead on, taste seems to be there although at only 1 week it's hard to tell for sure.
I'm giving the yeasties a few more days to clean up their mess and it's getting cold crashed. The Ringwood yeast really chewed through this one quickly but I have to say it was the strangest looking fermentation I have seen.