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Oh well. Thanks for the update!

Do we have a rough pickup date for planning? My work schedule has been crazy lately, and want to plan such that I can get up there to pick things up. Side note, since a bit of my extract is being drop shipped, any ETA on that? Would like to pick up all 3 buckets at once.

Just to get this into the main thread since it's up- I recently pitched onto a stirred up montrachet yeast cake from the previous 3 month batch. Fermented fast, happy, and is clearing out nicely now. I'll be continuing to do this until I notice anything amiss.

Quite correct, I don't have $2k for extract right now.. nevermind a forklift to carry it on!

Crazy, Noticed that on the 2014 price sheet/catalog, one of the things I'd ordered no longer exists. The Maltoferm 10000 organic, 5 gallon pail, isn't there. BM-5953. They only show it in 55gal qty. Could you check in with Champlain about that?

Prefer liquid. I'd probably be in for a 5g/60# pail each of the pilsen light & maltoferm 10000 organic. If pickup wasn't for a while, I have a friend interested in some also, but he won't be brewing this winter.

Any way to get bulk orders of extract too?

Nottingham on order. Will rehydrate & give it a little bit of a starter mixed with some of the IIPA to munch on, then dose into bottles.

I have offered select close friends the option of brewing at my place, given that they buy ingredients, help with brew day & bottling, and that I keep 12 of whatever they chose to make. I see no legal issue with this, it's not sale, its just cooperation. I enjoy brewing, but don't necessarily...

Bud light etc are useful for when you want to drink 20 of something & still be standing. ...Hey, I just graduated college, don't judge too much. Rare occurrence.

Given FG of 1018, I'm expecting that there is not much simple sugar left, save for the corn sugar I added for bottle conditioning.

This was my concern. Perhaps I need to use ale yeast, then? Maybe I will take my local microbrewery up on their offer of yeast, then. By my taste they use a fairly generic ale yeast.

I have a Scottish wee heavy that is bottled & aging for cooler weather. Should be a great fit.

The yeast is red star pasteur champagne. I have some sitting around, and know it has rather high alcohol tolerance relative to US05 or similar. Sounds like what you're saying is, it should work. I'm not looking for any flavor contributions, just some CO2 in the bottles, as my 1056 seems to...

Wanted to share this recipe with the HBT crew. TASTY results. I will be repeating this, possibly with some small variations, including more hop complexity via other varieties. Suggestions welcome on that front. I do like the cascade bomb though. yum. Used 1/2 tab whirlfloc @15, good...

My IIPA batch has been sitting for a month in bottles, and has built next to no carbonation. I think I've killed the yeast, as it used 1056 & sat in secondary for ~2 months at 10.8% ABV. :drunk: FG was 1018, so I don't think there should be any unfermented sugars left (just the unfermentables)...

Rob, hop addition timing is measured backwards from end of boil. Your post seems to be using the wrong convention. Ie, first hop is 60 min, late addition is 5 min.

Bump?

I would not expect the temps to have been an issue, but I could be wrong. Can you describe the fruit flavors more? Banana? You say you followed the recipe exactly, but it does not call for any special B- How much did you use? In place of? With many, flavors will mellow over time, though...

Perhaps switch to Fuggle @ 60 & 15? Looks like that would knock me all the way down to 17 IBU, 1.3 ratio.