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Racked to secondary yesterday. Crystal clear and tastes awesome. Very complex. Finished at 1.008 equals 14.6%ABV. I'm very happy with this brew. If it carbs up I will be brewing this twice a year. Cheers.

+1 I always bottle my IPA on the 4 week mark. I would like a keg system but there is just something about hearing that hiss when opening that bottle.

I was going to brew my attempt at the Ruthless Rye Clone tonight but the wife reminded me I have 3 5gal buckets already. I should bottle 2 of them but haven't had the time. I love brewing, kinda need motivation to bottle. Although the final product has come out better with my lazy attitude for...

From my calculations it looks like if you were adding 1# at a time to each it will be .010 per addition to you 4.5g fermenter and it would be .018 per addition for the 2.5g. If you go to hopville.com and click on the beer calculus it will give you all the info you would need to formulate...

I don't see anything wrong with your process either. I did the same thing my first two batches. What I've done since those batches is I heat up 3/4 cup of corn sugar with 2cups of water and boil for five mins. When that is ready I start siphoning into my bottling bucket. When it's a third of the...

Scooped up a couple. They wont be on the shelves long around here. $9.99 each is a bit much though. My gravity has fallen to 1.008. Current ABV 14.6%. Going to keep it in the primary for another week. Cheers.

That's a great article. Perfect in detail by the way. You gave me some insight on the the next process. I will rack to secondary next week and let sit for a few weeks before I dry hop. I think I will use champagne yeast to bottle with and keep my fingers crossed. Thanks for all the info. What a...

I used single infusion. Strike water @164*F dough in @150*F for 60mins. Scottland and Jsmith mash a little lower 147-148*F. I had conversion at the 45min mark I just let it go the full 60.

Nice! I will look into that. Thanks for the info. I think the pics speaks for itself... Lol

Thanks for your recipe. I will put this in my brew list. I might use all grain and skip the LME. Make up the difference in grain. Plus I have my house yeast 1056 generation 4 right now. I'm going to use that. I love 1272 I used that on my IPA. Did you use fresh apricots for the purée or did you...

I did have that one it's awesome! Do you have a recipe for that clone? I would be interested. I did have the 120 min too. Damn that was good.

I'm in the middle! Lol. Took a gravity reading this morning. 1.012. That makes it 14.7%ABV. I'm probably going to finish in this range. I think my max will be 15%. Tasted the sample and it's nice. Strong hop flavor first then the nice malt backbone with a touch of warm alcohol on the finish. I...

They come twice a year to one of my local pubs. Once in February and another in the summer. The summer party is great. The brewers come and talk about the beers, have tastings and lots of live music and great food! How many of these have you guys tried?

Thought I would share this here. It's kinda off topic but still in the ballpark. I did start a new thread in general beer discussion with this pic if you guys want to comment there.

So would I add the yeast starter to the bottling bucket and add my priming sugar too? Or would I add the champagne yeast starter to the fermenter and let sit a few days then proceed with bottling?

Thanks! Lol. I looked at the bucket and the airlock was filled with krausen, the lid was rounded! I pulled out the airlock and it exploded everywhere. I added the last edition of dextrose today. SG: 1.032 after the last pound of dextrose giving me a OG:1.118! Its not like what you guys are doing...

I saw on one of these pages mash temps at 148-149*F. I mashed at 150*F for 60mins. Single infusion. I think Jsmith and Scotland agree to keep it low for a good fermentation.

I boiled for 120mins. I upped my Sparge to equal enough for the boil off. I did hop additions every 3 mins during the boil. I used 6oz Magnum (4.2g) 3oz Cascade (2.1g) and 3oz Fuggle (2.1g). I did the method of Jsmith. It tasted awesome. I'm going to dry hop the same way. 4oz Cascade, 2oz Magnum...

Thanks for the info. I bumped it up to 1# tonight. SG:1.020 added 1# dextrose bringing it up to 1.028. OG:1.102. I think I will be adding the rest in pounds with 2 more to go. I hope the FG doesn't get too low. Either way I'm sure it's going to be a good brew. Cheers! I think may invest in a...