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Bottled this sucker last night. 2 weeks normal fermentation, then 1.5 weeks dry-hopped (no secondary) while we traveled for the holidays. Finished at 1.022OG (measured after adding 1.4oz priming sugar to my 2gal, so likely it finished at 1.020-ish). This puts ABV at around 10.0-10.3%. Boom...

I brewed this about 7 weeks back. I did 90 IBUs and dry hopped the **** out of it. It's so funky. It's like buttery with pineapple minus the sweet smell. It's literally the first beer where I can't identify what the flavor profile is with words. My friend tried it, his response was the same...

Ahh! It's driving me crazy! All of this talk over the past 2 years, and no one has really posted a good review of how it turned out! You guys who brewed this in 2010 - how did it go? Have any left? Did it age well? How was the hop profile? Bitterness? Did it end up honey-like? We must know! :)

thanks!

I have a candy thermometer if anyone wants it... although I think all of us have one of those by now?

I'd love some hops! I don't need all 8oz though :)

i'll have to check that out, thank you.

i've heard that too. so what happens to the extra hops that you add? Do they just not isomerize and add to flavor? Or if you add more water later, is there somehow that the isomerization can still occur due to the "hop stuff" thats in the water? I imagine that's not the case since you probably...

that makes sense and confirms my suspisions. so it's possible that my 90IBU is actually much higher than that. hah. oops!

Hi. Simple question. I've read that higher gravity makes isomerization of hops less efficient. I also notice in my hopville calculator that the IBUs can change substantially if I have, say, 60% extract vs 0% extract. If I added extract at 60min, there would be no harm because it would be...

awesome. I'd love to try it! I did the same thing with caramunich but I realized it before I was at the register at the LHBS. I still haven't figured out the dry hop schedule yet. Little Sumpin' Sumpin' is the original idea, which is the maximus IPA schedule + 2 more hops. I can't figure out...

Heck yeah. I am starting to think that I'm becoming a student of the School of West Coast Ales... OK I don't know what I mean by that but I'm thinking that I am in love with the body and texture that wheat malt adds to these big beers. Your IPA had wheat in it, too? Bear Republic also makes beer...

I brewed this up on 12/4/2011. We'll see how it went. I did the partial mash. I accidentally had too low of a finishing volume (was going for 2G, got 1.4G or so) due to an oversight, ended with 1.122 gravity. Diluted to 2G and added some corn sugar to make up for it, and finished at 1.099. So it...

technically yes. some people do that, for example if you want to make hard cider you can just pour apple juice and yeast into a clean fermenter. but it pays to be paranoid in this hobby. i'd still boil for 15 minutes to make sure you are for-sure clean. even drinking water (or the lid of the...

Great advice. As far as yeast, I haven't ventured into liquid yeast yet since I'm so small scale as of now (dry yeast just makes more sense for me). But you're probably right that it would make it a bit more true to style. I don't have any hops extract but that's also good advice, i remember...

I think 10% / hour is one of the generic parameters for boil off time. Your specific vessel may vary, but if you boil 10 gallons for 1 hour, you can expect to have like 9 gallons on average after one hour, then 8.1 gallons after 2 hours of boiling. I use hopville's recipe creator/calculator to...

An attempt at an extract + steep. All wheat and pale is extract. The crystal should still contribute to gravity since it is partially converted already, although I'm not sure how much it contributes. Munich does not contribute to anything but taste and color since it will not be mashed, so I...

Here's a link to the partial mash + extract equivalent. Assumes that wheat is self-converting. Munich should mostly convert itself, but just in case enough 2-row is used to convert all crystal and munich. With the left-over enzyme action from the wheat it should be fine. To reduce cost, simply...

Will do! It won't be for a few weeks but thank you for the encouragement! Now that it is getting cooler, I should be able to ferment in the mid 60s which would be nice. I live next to Listermann's so getting the materials in small enough quantities for 1 gallon all grain batches isn't a problem...

that sounds delicious, thanks for sharing.