Recent content by snowboarda42

How long is everyone fermenting for in primary and secondary?

Finishing up drinking my half of this beer, turned out epic. We followed the ingredients to the letter, kinda spendy after all that candi syrup! But totally worth it!

Making this on Monday, but having trouble tracking down Madagascar Vanilla beans locally. Any good sources? Seattle Area BTW

Am I reading this as being fermented for ~56 days?

Is anyone racking this to secondary at all or just the three weeks in primary?

Keeping mine right at 68*. I keep it in a cold basement bathroom in the bathtub, and a space heater in the same room with the door closed. Super constant temps that way.

Sounds good!

Just finished making this as well, I'm excited! Came out to 5.5 gallons and 1.059 - think I should water it down or just enjoy the extra abv?

The general consensus is to not substitute them, since they both add a lime-ish flavor. You can get them both online, check out labelpeelers, mine will be here tomorrow for $6 shipped to my door for all the hops needed for this recipe.

Anybody know where to buy the hops right now?

I would do the 90 personally, it comes out pretty much spot on if you follow the recipe.

Glad it this one is going better! Feel free to ship me one as well for a second opinion! Cheers!

Yes, VERY close. I would say that the malt character is a tiny bit off, but the hop profile is dead on. The original is a tad bit sweeter IMO. Could be attributed to the fact that we do small batches in buckets stored in closets, while Russian River does huge batches in a better controlled...

This recipe calls for a 6 gallon wort after the boil, but after all the loss to hop absorbtion mine ended up more like 4.5 gallons. You could easily just divide the whole thing in half and give it a try, but then again, 5 gallon buckets are easy to come by and brew in :mug:

I'm guessing you finished/figured this out since it's 2 months ago and I finally checked this thread again, but here's a couple suggestions for next time: 1. Try swirling the beer - take the whole carboy/bucket and slosh/swirl everything around. Don't worry about oxidation, as there's no oxygen...