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The taste was good I think. Its hard to tell without the carbonation for me. I fermented at 68-70. I did not detect very much of a flowery/banana taste. I plan on opening one in a week, hopefully it is fully carbonated. I will update. I just opened a 10% stout after 2 weeks and it was...

I used the WLP500 and mine finished at 1.030 after 3 weeks in primary. I let it sit in secondary for another 10 days and bottled it. Granted this was yesterday. My starting gravity was 1.100. (boiled too much off)

My version has been sitting for 10 days. Fermentation after 3 days was at 1.034. After 10 days it is 1.032. I also noticed that my wort is very "chunky". It seems I have lots of stuff/hops suspended still. Also when I took a big whiff it smelled like hard alcohol, or rubbing alcohol. I...

Well I dont know how well this worked for me. My OG only dropped to 1.033 from 1.036 over the week. It has been static since. I just transfered to secondary. I hope it is just done, it should have finished out around 1.024.

I just brewed my partial mash version of this. The following stats are my results of brewing. Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.50 gal Actual OG: 1.100 SG Estimated Color: 21.2 SRM Estimated IBU: 19.5 IBU Brewhouse Efficiency...

Thats what I am hoping.

I have a stuck fermentation on my imperial stout. Used WLP060. OG = 1.103. Gravity is stuck at 1.036 for a week now. My buddy is going to be racking off his pale ale yeast cake and he used the same WLP060 strain. Will racking on to his cake have any taste effects? It seems the perfect...

So if I want to do a partial mash on this, would it be the same thing to sub out the munich malt extract with more munich malt grain? 4 lb Amber Dry Extract 8 lb Munic Malt grain (this is pushing my limit on partial mashing space) Then the rest as listed. This would put me at around 9% ABV...

deafmonk, When you add your extract you boil it. In this case for 60 minutes. When hops has a (60 mins) after it, or (30 mins) after the type, it means that is how long you boil the hops for. So in this case when you have 30 minutes left in your boil, you add the last hops.

Anybody know how much oak chips to add to get a similar effect of using a bourbon barrel? I was thinking of 3 oz and at least a pint of bourbon. Possible a full fifth of bourbon. I recently did a different bourbon stout and used a pint and I could barely taste bourbon.

How much Bourbon are you going to add?

Anybody have results that have brewed this? The last posts were 6+ months ago. There should be some good test runs out there now. Hah, I went to my LHBS on Friday to pick up the ingredients and they were closed for renovation until Tuesday!! Talk about a buzz kill.

I was not looking to actually get 13% ABV from my recipe. 11.5 was my target. I read somewhere else that the brewery shoots for 11.5% and the bourbon barrels are so concentrated that the beer absorbs enough alcohol to get to 13%. (at least on the last run) I plan on adding a pint or so of...

Bumping an old thread... Hey all, new here. Looking for a little advice. I want to brew this Bourbon County Clone this weekend but I am limited to partial mash. I was going to take the last recipe from Nova and sub the Pale Ale Malt grain with Pale Liquid Extract. Does this make sense...