CadiBrewer
Well-Known Member
Brewed ten gallons of this today. Thanks for the recipe, Yoop. Brew day went flawlessly. Can't wait to taste it.
Looking to make this recipe next week. Do you think it will squeeze into a 5 gallon round cooler? I have a 10g cooler too but plan on using that for an IPA at the same time.
TallDan said:According to the calculator here http://www.rackers.org/calcs.shtml 11LB of grain with a 1.5qt/lb mash thickness will be 5.01 Gal.
Has anyone tried this with Wyeast 1318? It's been my favorite lower attenuating (vs Wyeast 1028) yeast after a stuck fermentation with 1968. I suspect a slightly lower mash temperature might be required with that yeast (154F?).
unfortunately my stuck fermentation with WY1968 was an oatmeal stout that left bad memories of the style but I want to try again with a popular recipe.
I made this a week ago Tuesday so it's been fermenting for 9 days at 65 degrees. I made a starter for the first time also but didn't aerate it enough I think. I hit the target starting gravity but it's been stuck at 1.020 for the past 2 days. Any chance this will ferment anymore? I have some dry yeast that I can add if needed. Or, should I just keg it and start another beer? I've only made 3-4 all grain batches so far so I'm still learning.
Wait about 5 more days, so that it's about a week at FG then go ahead and keg it. It might need to sit at room temperature a week or two in the keg, for the flavors to meld well.
Yooper, I've got 10 gallons of this in the fermenter right now. I've never let a keg age at room temperature before. Do you keg and carb it at room temp, or do you keg and then age at room temp and then carb in the cooler?
Yooper, I've got 10 gallons of this in the fermenter right now. I've never let a keg age at room temperature before. Do you keg and carb it at room temp, or do you keg and then age at room temp and then carb in the cooler?
Has anyone used the Fawcett Pale Chocolate for this recipe?
I'm getting ready to brew this on the weekend and instead of black barley I have black malt. Having never used either before any opinions on how this may change things?
Thanks
I'd like to make this next weekend, and I'm about to make a starter of S-04 for some ESB I'm going to make midweek. It would be great if I could step some of that starter up for this beer. Has anyone made this with S-04 and how were the results?
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