Recent content by DrDRum

Any update? I've got an IPA sitting on a bed of us05 that I plan on reusing to make this. Am likely doing a partial mash to convert the rye. Still a noob, so no ag setup yet, but half a dozen partials unde my belt. Thanks!

I mentioned to my LHBS that I finished at 1.020...and they recommended to add some champagne yeast to dry it out and finish it up. I tried stirring, shaking, warmer temps...it was done. For the record, I used a 1L starter, but I also (likely) temp shocked the yeast by taking them from my...

Well, 2 weeks after reagitation...1.020. Woulda preferred lower, but I'm still okay with it...racked to secondary tonight. Smelled friggen'fantastic. DRum

Update from me: @ 24 hour hours fermentation, my bathroom was at 80F. And freakin' HUMMIN like a drunken sailor :lol: . I mean, I have never seen such violent fermentation. I'd called our in-home babysitter during the day, to ask her what it looked like. She said "It smells like banana...

I took a stab at this one last night. I'm a bit of a novice still, but it did seem awfully easy. I'm excited about this brew, I had it at a grand rapids brew festival this winter and it was my favorite there. Plus it's my first high gravity, etc. Based on the great info in this thread...

Thanks for the update, looks great! Is it possible to brew this as an extract recipe (I didn't even know the difference when I posted this question :lol: )...I'm not to AG yet, unfortunatly. Thanks! DRum

I'd like to bump this thread...since I'd like to brew this as well. The bill looks nice, so I think I may just try it out...but I'd like some feedback or experience to confirm the tastiness :-) Anyone end up brewing this one yet? DRum

I'm staying tuned into this thread, I love soft parade, and would love to brew it...what "ratio" of fruits are you thinking of using? DRum