Recent content by knoosen

Thanks for the input and suggestions. I'm leaning toward using a neutral yeast but using a Belgian or saison sounds interesting as well.

I enjoy both dry Irish stouts and Russian imperial stouts. Having brewed some dry high-gravity Belgian quads, I'm wondering whether a Russian imperial stout could benefit from the same degree of attenuation or whether the mouthfeel, sweetness, and maltiness of a higher FG is needed to balance...

I just brewed this a couple of days ago. According to http://byo.com/stories/issue/item/1182-north-coasts-old-rasputin-the-replicator: Has anyone tried bottling it and drinking it that young?

Thanks for all the advice. I think I'll raise the temp to mid to high 70's for a week or two and see what happens.

I brewed a Belgian dark strong on June 21 and it's not drying out as much as I was hoping. It started at 1.085 and is currently 1.013 (pretty stable for a few days). My recipe was: 11 lbs Belgian pilsner 1 lb Caramunich 0.5 lb Special B 1 lb D-180 1 lb Turbinado sugar I added the...