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+1 to scottland. I have followed his DFH120 Clone with some of my own modifications. I would trust his recipe for this brew as well.

Based on there website they use magnum and Perle for bittering and cascade for aroma and dry hop. As for simcoe, seems like everyone uses that hop along with Amarillo. Therefor in my opinion everyone's beer has the same profile. I like my brew and so does a few brewers in my area (flying bison...

I like everyone's recipes so far. My recipe is very close from what I've been told. It is my house ale and it looks, smells and tastes very similar. My IBU is higher by a ton but everything else is close. Here is my take. 9# American 2-Row 1# Crystal 60*L 2oz Magnum 9.5% (30 min) 1oz Magnum...

Plus I added 6oz total DH last week. +1 to JSmith on that calculation. I have no idea what my IBUs are. My calculator will not do that measurement.

Yeah I don't have a open fermenter bucket right now. I'm going to bottle on Saturday night just in case. I'm sipping on my gravity sample now and its awesome. It could go longer but I don't want to risk it getting infected. Cheers.

A beer this high in alcohol you need a good amount of hops for balance. I used 12oz of hops and yes it was very bitter in the beginning but with time they have dissipated with the malt coming forward. My brew is exactly at 5weeks and is still in its primary. I've tasted it each week and today...

After a week it's smells and tastes pretty close to the real deal. The color needs to be more red I think but close enough for the first try. I will wait another week before I consider bottling. Cheers.

I'm going to wash the cake and store it in mason jars like I do with my 1056 and 1028. My 120 cake is mixed with 1056 & WLP099. I like your idea of a low gravity 10g batch. I always make a starter and track that info into my yeast log. If they seem sluggish or not cooperating I will just dump it...

I've thought about that too. Don't know if it will be viable enough. We would know how bad it would be when we make a starter with it.

I realized I need to Sparge less/or boil longer due to a 2qt difference. Its minor. This is my first spring/summer all grain so I was curious on any adjustments. Yes I do mean water to grain ratio. I usually do qt/# on my dark beers and 1.15/# on all others.

Just curious if anybody changes there grain to water ratio from winter to summer? I've realized I have a difference in my boil-off. I'm getting an average of 80% efficiency with my set up. I also change my ratios based upon the style of beer and it seems to be fine so far. I don't think I'm...

WLP099 has the potential to reach up to 25%ABV. Mashing low will indeed get more fermentables. I would keep it around 68*F to ferment to help it stay active (due to no starter). If it seems to slow down a bit just give it a gentle swirl to keep them going. I have an DFH 120min clone at 15%ABV in...

I had a successful brew day yesterday. I mashed at 153*F for 60mins. Batch Sparged. Finished with 5.5gallons with a OG:1.062. Pitched yeast at 60*F and sitting comfortably at 64*F. It already has a small krausen developing. I think I'm pretty close to the actual Conway in terms of flavor. We...

This is what I was thinking too. When you say 5 months for foam, does that mean it's taken that long to carb? Or just starting to keep a head? Cheers.

I'm in the same situation. I have an Imperial IPA sitting at 1.008 after 3 weeks. This beast is a 14.6%ABV. I used my house yeast to start. It was a 6L starter 4th generation of 1056. I then added a 2L starter of WLP099 with a SG:1.030 and added 4#dextrose in 1# increments for four days. I...

I also had to modify my recipe due to lack of supplies. Here is my take: 10# Briess 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) Wyeast...

+1 to scottland. A beer with this high of alcohol is toxic to the yeast. Plus the yeast will be pretty stressed out at this point so you have to introduce a fresh yeast that can hold up to the present alcohol. Champagne yeast will do that without introducing any new flavor profiles. This beer...

I'm going to be in the same boat. I think you add the champagne yeast in the bottling bucket. Rack on top and add your priming sugar. That's what I've researched but still not very clear. I've asked a few times on other threads but no response. I'm going to ask my lhbs on Saturday. I'm brewing...

I have a 50# sack of 2 row that's why I was using that. I plugged my numbers into hopville calculator and had a 6.3%ABV assuming I had 70% efficiency. I usually get around 80-85% efficiency with my set up. I've read around here to use victory with the 2row to get close to MO. I've never used MO...

Ive been on the search for info on this beer as well. I'm brewing on Saturday and this is my recipe. I would like some feedback to see what you guys think. Cheers. 10# pale malt (2-row) 1# crystal 80•L 8oz victory 4oz special roast 4oz Belgian biscuit 1oz northern brewer (60min) .5oz...