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Need help interpreting the below and understanding the full mash profile and time intended: Mashing: Use a 30 minute conversion rest at 150°F. This is a moderately low conversion temperature for a relatively short time that should provide a nice balance of malt dextrins in the finished...

Anyone have an email address for Mitch Steele at Stone?

Nelson Sauvin is unique, there is no substitute. My brew of this cost $65.11 for a 5 gallon extract batch. I used the Pacific Jade and Nelson Sauvin hops. No yeast cost though as I cultured from a bottle of the original. Should probably factor that cost in, but then I did get to enjoy 80% of...

Below is my recipe. Its exactly what I did, except I used yeast cultured from a bottle of the real deal. I also did not do two weeks in the primary, but should have and will do so next time. Stone 15th Anniversary Imperial Black IPA – Keiskamma 1 extract recipe Type: Extract Date...

Absolutely Nietz, I will scan and post it tomorrow.

I got impatient and cracked one open last night (13 days in the bottle)...boy was I glad I did! It tastes even better than it looks. Big, bold, hoppy, bitter and super rich. Blacker than the Ace of Spades! Flavor seems to me to be spot on, but mouthfeel, head retention, and creaminess are better...

Here is a link to a discussion on their 15th anniversary black IPA: https://www.homebrewtalk.com/f12/stone-15th-anniversary-escondidian-imperial-black-ipa-clone-282914/

SG was 1.024 tonight and I bottled it! Sample tasted fantastic. Cannot wait to taste the finished product!

I added some more cultured yeast to mine and put it away for another few days.

Yeah, that's what I am thinking now - longer in primary. Last batch I made with yeast cultured from their bottles was the IPA. It started at 1.066 and ended at 1.008 with a week in the primary and 10 days in carboy. 1.008 was a lot lower than I expected and I was concerned about something like...

I used extract.

So I brewed a 5 gal batch of this 12/16. OG was 1.103. I pitched a big starter cultured from a bottle of Stone 15th. Used a 7.5 gallon primary and had to switch to a blow off hose the next day due to the violence of the fermentation. Went with that for 24 hours, then back to the airlock. Racked...

I adapted the recipe in post #1 from AG to extract by subbing 13 lbs light LME for the 2 row. All looks good except .... I only get to 52.3 IBUs of bitterness per Beersmith which is way off. Any thoughts?

Actually, I just got my hands on a bottle of the 15th Anniversary stuff and it looks like its bottle conditioned. i am going to see if I can culture that yeast.

Anyone have comments on the 5 gallon water bottles sold by Walmart. They are type #3 and are stamped BPA free. Looks like they are made by Pimplastic, Inc. out of Laredo.

I cultured some yeast from a 22oz bottle of stone IPA. It is very healthy, ferments the starters well and with good flavor, and has multiplied into great quantities. I have a batch of Stone IPA fermenting with this yeast, and was wondering if anyone here had thoughts on whether the same cultured...

Thanks. My original question pertained to a 5 gallon batch with and steeping the grains.

I need help figuring out my expected OG for the following fermentables: 16 oz American 2-row grain 8 oz American Crystal 10L 8 oz American Crystal 20L 16 oz Honey 7 lbs Light DME Also, is there a place her or elsewhere online that I can use to figure this stuff out. Thanks in advance!