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Entered in my first BJCP competition today. Brewed an IIPA 14.87% ABV in February. Curious to see the results. Cheers

Well fellas its been awhile since I've posted anything. Just thought you guys might like to know I'm entering my first competition today. It's a BJCP judging for Porters and IPA. Consumer Beverages is hosting it. The judging will be on Sept 8th and the awards ceremony is the following Saturday...

I couldn't agree more. I also used the ringwood yeast. Weird fermentation and rapid. I dragged on bottling this beast till this past Sunday. My FG: 1.017. That puts me at 9.69%. That's a little higher than expected. The sample I tasted while bottling is pretty darn close to the original. Color...

I read the article given. It's informative and basic knowledge IMO. I'm not worried about the malt sweetness as I feel this beer is supposed to have a nice malty character. The fruity flavor was overwhelming and I kinda figured it will tone down a bit with age. My brew isn't sweet, just fruity...

Well 6 days into fermentation the gravity has dropped from 1.090 to 1.020. I tasted the sample and it's very very fruity. I'm hoping this mellows out and I really don't get the true flavor of the real 90min. Maybe it's too early since fermentation still isn't finished. The beer is already...

I just brewed this beer. I read every post and came up with this recipe. 10# Marris Otter 1.25# Thomas Fawcette Amber 3# Golden Light DME 3oz Amarillo 1oz Simcoe 1oz Warrior 1187 Ringwood Yeast. 2L starter Yield: 5gal OG: 1.090 I did thine same equivalents for the grain bill for my DFH 120...

I really like this thread. I've been brewing for a year and a half. Been AG for just over a year. I got most of my info on this site while converting it with my setup. Sometimes this site can be very discouraging with skeptical advice. I think I make good beer and I'm always wondering if I need...

Congratulations! Looks like you have a brewers assistant now!

Sorry for the delay on the pic. Had a little fishing vacation this past weekend. Brewed on 2/19/2012, bottled on 4/13/2012. Maybe it's a little young to drink but it's too tasty not to indulge. The hops are starting to subside and the malt and fruit is coming forward. This is a great brew...

I would recommend making the starter in steps to ensure healthy yeast growth. You don't want to stress the little guys out. Make the starter two weeks before your brew day. Cold crash it for a few days. This will flocc the yeast to the bottom. On brew day pull the starter out of the fridge and...

Any updates on how your brews turned out?

You shouldn't judge fermentation based on airlock activity. Only trust gravity readings. If your gravity readings are consistent for three days then it's done. Your time schedule looks fine by me. I would actually leave it on the cake until ready to bottle. I never do a secondary honestly...

Those numbers are all fine and dandy for champagne. We're talking about carbonation for beer. A beer with this alcohol level is carbonated less than a normal beer. If you have read the package it tells you to use 1 pt anyways. I'm just sharing my experience that works very well. Cheers.

I would add EC-1118 when bottling. Heat 1 pint of water to 105*F and pitch the whole pack. Stir, wait 15mins stir again and add to your priming solution when temps are equal. Add to your bottling bucket when racking. My priming solution was 3.8oz corn sugar to 1 pint water. I did this with my...

This worked very well as you saw. Cheers.

14.87%

Thought I'd share this. Carbed nicely for bottle conditioned. Cheers.

I would rack off the cake a couple days after the gravity was consistent. These guys racked that soon after fermentation was done. I kept mine on there for 6weeks but my alcohol was lower. That's some wicked numbers you got there! Nice job on accomplishing that! Seems like as people try this...

10# 2-Row 83% 1# Crystal 80L 8% 8oz Victory 4% 4oz Special Roast 2% 4oz Belgian Biscuit 2% 1oz Northern Brewer 8.6% AA (30min) 1oz Hallertau 4.1% AA (10min) 1T Irish Moss (10min) .75oz Fuggles 4.4% AA (5min) Yeast: 1028 1.6L starter OG:1.062 FG: 1.014 SRM: 14* IBU: 25.3 Mash temp: 153*F for...

I'd have to say frugal. I'm a DIY guy and made my own chiller and a 10gal Rubbermaid mash tun. I thought that I had some "high tech" equipment now and this is going to make better beer. Well I know there is way more high tech equipment out there and this guy I know had the awesome $10,000 setup...