Recent content by oregone

Need!

Dextrose and honey. About half and half staged during first few days of fermentation.

I will have to dig through notes for starting gravity, but finished at 1.004. Mashed for 60 at 148 with 90% pils malt. Some acid and Carapils to round it out with a pinch of aromatic. Edit: two liter starter ramped up over two weeks for a 7 gallon batch (2 for bottles, 5 for keg)

I've done a strong golden that pushed 12%. Not as good a profile as C in that beer, but fermented out intwo weeks with 22% sugars.

Are you singing?

Your only hope is to sing songs to your fermenter night and day until the batch is done. Songs of freedom. Then dry hop.

Yeah!

Agreed. I've had success pitching a high gravity yeast starter into a beer that big. It'll be slow to get rolling and will take some time to shave some gravity, but it should work.

Awesome! I've been craving some more Amarillo, but sure wasn't about to pay the crazy per ounce price that's all you can seemingly find it at. Scored another pound of Centennial as well! Set for the year (officially, really this time)... And THANK YOU for the heads up!

My 'standard' DIPA uses 22 oz of hops, 5 of which are dry hops. Havind done a version with 6 oz less (same otherwise), there is still a very noticeable difference even at that extreme amount. I don't think that there's really a case of diminishing return. At least at that level.

What temp are you fermenting at? Sometimes a rousing of the yeast and a bump towards the upper end of the fermentation temp will get some more points off. Otherwise, give it the extra time and pitch when you get back. A little extra time won't hurt.

Yes. Would love a brandy barrel or two. Available?

I'd try it out and see what you think flavor and texture-wise before repitching if you're getting close to where you want it. I've seen some high gravity brews get pretty low off of the initial pitch, and ultimately, if it tastes good, why mess around with it? Any new variable can potentially...

I think the recipe looks interesting. The ibu's should be fine. Bump em much and you'll start finding yourself in American Barleywine territory. I very much like honey malt and don't think the combo of that and the Special B will be too much. It will be a big sweet/malty brew which sounds like...

A couple things: First, I think you'll find that 6 months will be seriously too much time in a 5 gallon barrel. I say this in reference to what seems to be the common thinking on here, but also as someone that just tried my home version of a whiskey barrel imperial stout (14.7%) last night. It...