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Thanks Doctor Who. I used Sarafale-5 yeast. Fermented steadily at 68 using a ferm wrap and a temp controller. I was definitely surprised at the off taste... but I guess sometimes it happens. I'll go to the secondary and keep my fingers crossed.

I brewed this up about 3 weeks ago, following the recipe for the most part (didn't use the torrified wheat). So now at almost 3 weeks in my graff is still bubbling away in my primary. Gravity is now at 1002. I'd say I'm getting bubbles every 5 seconds still. Taste is a bit vinegary, dry and...

2225.5 + 5 makes it 2230.5 Saw this recipe and couldn't resist. 10 days in the primary now and I can't wait for this to finish up so I can keg it and give it a try. Looks and smells great. Had a real nice fermentation so I'm expecting good things. Went with the recipe as listed minus the...

Thanks for all the great advice. I buried my Chinook and dealt w my neuroses about growing a freaking vine. Hopefully it will work out, and I'll cherish the Chinook just a little more cause I'll know it had to struggle.

I planted all my rhizomes the other day except one. My poor Chinook rhizome had all it's shoots fall off in the ziploc bag it was stored in. So how do I know which side to plant up now? Thanks for any suggestions! Mark

The FG when I racked was 1012 and seemed to be pretty much wrapped up. I had left it in primary for 10 days.

I am making a Stone Ruination IPA and moved it to secondary for substantial amounts of dry hopping (3oz+ whole Centennial) a few days ago. Since that time though the liquid level in my carboy has kept rising. I've had to siphon it off twice now as it is over running my air loc. There is some...

Actual recipe had 6.6 pounds of Gold Light LME and 2 lbs DME. I think it probably shoulda have just been a 5g batch - maybe the numbers would work out better that way. Here is the whole recipe: Ruination IPA clone (Stone Brewing Company) (5 gallons/19 L) OG = 1.075 FG = 1.010 IBU = 100+...

Great point. Now I'm racking my brain to remember if I took the gravity before I aerated... I really can't recall. But at least now I'm hopeful!

OK, so I added water to 5.5 gallons, and may have even overshot this a bit as the Better Bottle I am using doesn't have any measurement marks on it. I know I know, add them myself with a Sharpie or something. Next time I will. Live and learn... End result though is my beer has come in far...

I'm getting ready to brew a Stone Ruination clone, can't wait to get started. However when I look at the recipe there is something in there that doesn't make sense to me. The recipe is for 5 gallons/19 L, but in the directions it states: Add wort to 2 gallons (7.6 L) cool water in a...

I have read through a lot of threads here on temperature control, but I'm not sure any have completely addressed my concern. I'm all ready to brew a batch after having done a couple in the fall and winter. With my first brews I just used a heat wrap and a Johnson Controller. I kept the carboys...

Awesome. Rarely in life do you get advice along the lines of 'do nothing.' I can handle that! I'll throw the stout in my closet and get started with my next batch, a Stone Ruination clone. Thanks!

Well, I went back to the store where they had assembled the oatmeal stout kit. My thinking was that maybe I needed to have measured out the priming sugar from the kit instead of assuming it was pre-measured and using the whole thing. But the bags in the kits are only 5 oz (for a 5 gallon...

They've been in the bottle for a month. So the ones I didn't refrigerate I will let sit for another two weeks or more. I don't understand why the 2 bottle I tasted at 3 weeks, uncapped/recapped, then fridged for 3 days tasted so good though. That got me thinking that the other ones bottles...

I brewed an Oatmeal Stout back on 2/15, which I bottled on 3/15. So it has been in the bottle for almost a month. I pulled one and refrigerated it after the first week in the bottle and it tasted a little thin, lacking in flavor and under carbonated w no head. So, more or less what you would...

I have a batch of Oatmeal Stout that I bottled and had sitting to carbonate at 67-68. Unfortunately a window was left open last night in the room I have them in, and the temps dropped to the low 50s. All together, maybe 12 hours of exposure at this time until I caught it and got the temps back...