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Old 08-15-2013, 02:12 PM   #101
stevefarns
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How well does this age? I am looking to bottle condition a beer and brew yearly for annual vertical tastings. This be a good fit for 5+ years in the bottle?

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Old 11-28-2013, 04:08 PM   #102
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Brewed this back on the 9th, checked gravity today to see about bottling. I started at 1.096, but right now my SG is 1.021. Is my fermentation likely stuck? Thinking about moving it upstairs where it's a little warmer, giving it a gentle stir and giving it another week or 2.

If my math is correct though, I got 78% attenuation, which seems about right, but I'm way higher than the recipe in the OP and Beersmith predict.

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Old 03-23-2014, 07:35 AM   #103
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And the thread lives on.....
First of all, thank you for the great recipe and all the usefull info thats followed. Im following the original recipe except, im subbing 2lbs of the Maris Otter with 2-row that will be home smoked with Macadamia Nut Shells and a little Kiawe wood. I will back off the Special B or completly remove it, what do you think? And of course I will use Mac Nut Honey. Any other suggestions with regards to the smoked malt would be appreciated.

Aloha.

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