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And heeere we go: 12/12/12 Imperial IPA

I like the way you are thinking! I have the whole day off - I may need to have morning and afternoon brewing sessions!!

12/12/12 Stout 12 pounds 12 ounces of 12 fermentables 1.12 O.G. 12 hop additions (I don't have 12 different types, sadly) 112 IBUs 12% ABV I took the day off work to brew it. Who's with me?

Sanitize a piece of aluminum foil. Remove the airlock. Put the foil loosely over the neck of the carboy. Clean the airlock. Remove the foil. Replace the airlock. If you leave a dirty airlock, it can become plugged and will spray yeast all over the room when it finally builds enough pressure...

The recipe worked perfectly! Thank you all for your help. :D

I like the contrast the red gives gives between the media and the colonies. https://www.homebrewtalk.com/f163/slanting-yeast-133103/index15.html#post2286547

Taking into account everything I could read on the internet and the responses received from the fine people on this forum, I am going to use the following recipe for attempt #1: 1% = 1g/100ml 7.0% DME 1.5% Agar-agar 1.0% Yeast Nutrient 200ml Tap Water 14g DME 3g Powdered Agar-agar...

Here is the answer: https://www.homebrewtalk.com/f163/slanting-yeast-133103/index16.html

Similar? Would you mind posting the actual recipe?

If powdered agar agar didn't work, what type did? Here is what I have: http://www.asiansupermarket365.com/Telephone-Brand-Agar-Agar-Powder-p/htbaayej.htm :confused:

In the Slanting Yeast sticky there are two conflicting recipes for the media. On page one: 400mL of water 35g of DME 2.5g agar agar On page eight: 500mL of water 7.5 grams of agar 35 grams of DME 5 grams of the nutrient I would like to know if anyone out there has a recipe...

David, 3864 is scheduled for the 4th quarter of 2012. Sorry it won't be sooner. Let me know if you have other questions. Jess Caudill Brewer/Microbiologist Wyeast Laboratories, Inc. P.O. Box 146 Odell, OR 97044 USA Phone: 541-354-1335 Fax: 541-354-3449 [email protected]

Canadian/Belgian yeast. It is the Unibroue strain.

Does anyone have some in a fridge of freezer that they would be willing to sell/trade? If not that, does anyone know where I can buy some? Thank you, David

This Friday, I am going to brew Vintage Hills 11/11/11 stout. 11 pounds of 11 fermentables, O.G. of 1.111, 111 IBUs, and 11% ABV. In case there are any other maniacs out there with a packet of Nottingham to use, I figured I would share: Recipe Type: All Grain Yeast: Nottingham Dry...

I could use one!

Situation: I have 4 gallons of a stout that has been in secondary for 10 days. I taste it and it is way too sweet. Nothing "wrong", just didn't get enough bitterness in it for my tastes. Here is my plan: Make up 1 gallon of 1.025 Black Patent wort, cool it to room temp, then add it to...

I have a stout, fortified with 3 cups of cold-press espresso roast coffee and two vanilla beans in the secondary. It has been 10 days at 67 degrees and I went in to look at it today. There is an oily residue on the top, that I thought might be oils from the coffee, but there is also a more...