Recent content by HHH23

So that stout is finished, and the FG was .044. Alittle thicker than i was expecting, but it turned out pretty good. Def a heavy rich beer, but not too much. I had a lot of unfermentables in the batch so i was wondering if that could have added to the density, throwing off the gravity reading...

Rumor has that Super Jubel will be re-realeased this mid winter, so im looking forward to that.

LOL, you'll love it im sure, most of the world does. Still hoping for a promising clone recipe....

Thanks, i already read that one though. I was just hoping to find a more direct answer.....

Well what do you think a partial grain/malt extract version would be like???

Does Anyone Have Any Ideas On How To Make A Malt Extract Version Of This?? Thank You :)

Hi i was wondering if anyone has succesfully created a Dechuttes "The Abyss" Clone? Or if anyone has come up with a reasonable recipe from a reliable source? If so could you please list the Recipe along with your experiences? Thanks

<img src="http://img27.imageshack.us/img27/6455/parts048.jpg"><br>

Got mine signed by the BrewMaster Himself at Johns Market :) <img src="http://img27.imageshack.us/img27/6455/parts048.jpg"><br>

Thanks forrest for the info on the red star yeast, my potential alcohol reading was %15 so if it poops out at %12 that should leave me with some delicous malty flavor, and hopefully therefor not 'too dry'. for anyone interested this stout recipe, her it is: Imperial Stout Amber Malt Extract...

Ya, i deffinetly will do. I brewed and pitched it yesterday, so it may be awhile before i do. But i think it will be important for future inquiries to know the results. Until Then Anyone out there ever Brewed a Stout with Champagne yeast?

OK, but have you heard of brewers using this for Stouts?

Thanks, my only concern was either an 'off' flavor, or a complete fermentation of all the sugars leaving the stout 'too dry'.

Hi i just recently made an aggressive Imperial Stout with an OG of 1.120!! Well being afraid that the yeast i was going to pitch (WY 1028) would 'poop out' before finish fermenting, i added a package of (Red Star Champagne) yeast with the (WY 1028). Does anyone with experience know if this was a...