I just brewed a 10-gallon batch of this on Friday. I followed the recipe from the Zymurgy article in the July/August 2009 issue found on page 25 that Vinnie Cilurzo (owner and brewmaster at Russian River Brewing Co. in Santa Rosa, CA) wrote on this brew (link to a pdf in post #14 http://www.homebrewtalk.com/f69/piney-elder-clone-296940/index2.html#post4102273
I followed the recipe except for a few things (I thought I'd have a lower than 75% efficiency): I used 1.25# of C40, 1.25# of Carapils, 1.8# Corn Sugar, and 1.5# extra of 2-row. I used all pellets in the BK, and will be dry-hopping with leaf.
This is the first time I've really nailed everything on a brew-day. My mash was dead on at 151 for the duration (thanks HERMS), I batch sparged to get a total of 14 gallons in the BK (figuring my typical ~2 gallons of boil-off in a 90 minute boil), and arrived at an OG of 1.074. I referenced MrMalty and did a 2.5L starter on a stir plate from 2 vials.
I'll be doing all of the dry-hopping in the primary, will do a closed transfer to kegs, and do a set-and-forget force carb. I'll report back in 4-5 weeks when I tap this. So far, the aroma of the ferment smells fantastic! I'm stoked!
The ONLY thing that went slightly wrong, was that after chilling from CFC to the fermenter (14.5 conical), my buddy was about to seal it up when he dropped the 3psi pressure-safety weight into the full fermenter.
So we got out the PVC elbow glove (lots of jokes ensued), sanitized the glove, and fished it out. Something always happens on brew day.
How many volumes of CO2 are you all carb'ing to? Style says in the 1.5-2.3 range.