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I <3 Beer

It turned out absolutely amazing. Definitely the best batch of beer I've ever made. Has a hop kick upfront and a tangy, lingering hop aftertaste, but it also has a nice malt backbone that holds up against the hop attack. I'd recommend trying out the recipe if you're into big, hoppy brewskies.

So a bit of an update: on 3/1 before we pitched the 2 smack packs of 3787 the gravity was 1.046. We pitched them and gave it some time. Took a gravity reading today and the gravity is still 1.046.....obviously the fermentation stalled. Being relatively new to brewing and not having dealt with...

I've always just put it right back in after taking a bit out for tasting. Never had an issue with contamination. Then again, if you aren't sanitizing properly, then maybe you have something to worry about.

Bottle. Store. You'll forget it's there after a few months. Go back to it then.

2011 Lucky Lab's Barleywine & Big Beer Fest Event Details: Lucky Lab's Annual Barleywine and Big Beer Fest NW Quimby Beer Hall Friday & Saturday, March 4th and 5th 12noon - 10pm More than 60 rotating barleywines and big beers (stouts, warmers, old ales and more) on tap! Some are...

Anyone ever find a clone for it? I'm interested in whipping this badboy up.

How big is your carboy? That 8lbs of extract alone should push the gravity way higher than 1.016.

Reading skills ftw! No excuse either, just broke into my first beer tonight. Victory Hop Devil. Yum.

Wouldn't putting them in the fridge negate the whole conditioning process? From what I understand about conditioning, you'll need to store these bottles in a place with a temperature that allows the yeast to do their work finishing up the beer. If you store them in the fridge, the yeast will...

They are dominoed and ready for tumbling :ban: Thanks for your comments. I'm pretty excited to see how this one turns out as well. Going to wait another week to pop open another.

Popped one open tonight after 2 weeks sitting in bottles. Very nice head already (although you can't see it so well in this pic). Pretty hoppy on the front and ends with a little twang. Still is a bit green. Color is nice though.

Yeah I wanted a tad more alcohol heat and a higher IBU blast. Maybe not the typical red, but it's the red I'd like to drink.

I wanted to get the OG around 1.07 instead of 1.055. How would you suggest doing that? I know I could just add more sugar but I would rather make it a more complex brew instead of just dumping sugar. Any suggestions? I'm also going to switch up the hop schedule to make it a complete NW hopped...

Just took a gravity reading on it. 1.059 and still bubbling like a madman. We've pitched 2 of the Wyeast Trappist high gravity 3787. Going to pitch another one soon just to make sure we keep on fermenting through it.

What was the OG of your brews? Also depends on the yeast you're using, how you aerate, and what temp. you are pitching at.

I've never had this, but I'm in Portland so I'm going to go searching for it. Also, if you'd like to see where the beer is carried in your state: http://www.russianriverbrewing.com/pages/accounts/

Bottled up the Facepunch IPA back on Wednesday. It was actually only about 4.5 gallons. I got 41 1/2(Runt!) beers and a 22oz out of it. There were a few issues with bottling, but in the end the beer ended up in the bottles. It tasted like someone punched me in the face by the way! Repeated hop...

Brewed 5 gallons of this on 1/28. OG was 1.06 at around 75 degrees. It has now fermented down to 1.004. I'll check FG again over the next few days to make sure it's ready to bottle, but I'm guessing it's about ready to bottle. I did a taste test and it tasted exactly like white wine with some...

I think you may be right about not making 5 gallons Sumner. We may have been a little low. Need to start marking the 5 gallon mark on the carboys.