Recent content by JohnONeill

I ended up with a 1.030 after 9 days (target gravity of 1.018). It tastes good so I've added the whiskey-oak chips to the primary and will let it sit for another week.

1.084 was the OG.

Hello all, I'd like to hear some suggestions on what type of brew you suggest that I pour on my Imperial Stout WLP007 cake.

David, I'm curious as to why it needs to stay warm?

Update: Fermentation has begun and seems just as active as my previous low(er) gravity brews. Fermenter has been placed in a 60F water bath and a 2L starter is in the works.

No problem, I'd like to hear the answer to your question as well. :mug:

Thanks for the tips! Is there anything else that I might be overlooking or that I should pay special attention to with a "big" brew?

Thanks for the quick reply. 1. Are you suggesting that I pitch a starter for this brew or was that for future reference? 2. I'll get to work on a water bath.

Hello all, I'm new and on my 3rd partial mash brew. Here are the specifics: OG: 1.084 Yeast: WLP007 (liquid, no starter, pitched at 4pm 10/12/09) Temp at pitching: 70 Aeration: aggressive pour/splashing on wort and water Temp for fermentation: 76-78 (no temp. control yet) Do you...