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I'll be on the pub crawl with AZ_IPA and Soperbrew.. I'll PM my phone # so if you wanna catch up with us you can txt me. I'm cool going to Grem's on Thursday, but I need to be back at the hotel by 1:30p, I'm stewarding for the second judging session.

I crash cool and double filter with a 1 micron filter to remove the yeast. I would think heating it would be very detrimental to the flavor, I never use heat with my honey other than using some 130*F water to dissolve the honey.

The amazing thing about this yeast is that even though it attunates the crap out of any wort, the beer still has a nice, subtle residual sweetness to it, which lends to a nice balance in the beer.

Check out the 9-9-9. It won a bazillion medals and is an AWESOME beer. https://www.homebrewtalk.com/f38/09-09-09-barleywine-swap-guidelines-recipe-64150/ I used SafAle US-05, three packs, rehydrated in mine, OG 1.119 FG 1.023 for 12.6% PS that reminds me I should do a barleywine again. I...

It can easily crank out a 12% beer at around 1.120 OG to start, but if you feed it incrementally (sugar, DME) after pitching, you can get it to 15% ABV with no problem. This yeast is hands down one of the best choices for a huge beer.

"BevMo" rhymes with "hell no". Go somewhere else. Every BevMo I've been in is a waste of time unless you want Budweiser. Anybody up for a tasting at Thursday at 11am, I'm bringing some beers and some meads, the festivities don't start until 1:00 so we have two hours!! :D

Aged at 72. After fermentation dies down I let it warm up to 70 or so for a week before racking. I use Carafa III. RB would work too, but I like the subtle roastiness of the carafa.

Took a reading this morning. The yeast seem to be stuck at 21% ABV. At 1.056, it's cloyingly sweet. So, I'm going to try diluting some down to 1.180 equivalent OG (12% added water by volume) and do a fast ferment test on the stir plate for 3 days, and see what happens. There is still plenty of...

I suggest you bring brownies instead.

After about 16 months that's when it's ready. It is a step mash. I do double infusion for the steps and then fine tune it in with the RIMS.

Nice. I would definitely like to try your version, if you can bring some to NHC!

I get through it by using a very small tasting glass as my imbibing vessel. Ask soper, he'll confirm I'm a light weight!

Like yeast and maple syrup. :cross:

I'll second remilard. It can be done, but it must be done right. Make a standard strength mead must around OG 1.090 or less. That will amount to 2-2.25 pounds of honey per gallon. Do staggered nutrient additions, use plenty of O2 (minimum two additions of 90 seconds each, one at pitch and one...

Could be worse for him, I listen to pipe organ music when I'm driving cross country. :cross:

12:01pm to be precise. :D I'm arriving on Wednesday morning. My plan is to drop my junk off at the hotel for safe keeping, and hop on the first pub crawl bus that comes by. Anybody who wants to meet up, shoot me a PM so we can exchange cell #s. I plan on bringing some of my RIS, and some of my...

Sure, you could, but the idea of having a bunch of alcohol right next to an open flame gave me the willies. SWMBO would diapprove of me burning the house down while culturing yeast. :eek:

Racked it off of about 3" of trub yesterday, WLP099 is still active, it's at 1.056. I plan to continue rousing the yeast every few days for the next month, and then I'll take another reading. As I expected, it's very slow going now that it's over 21% ABV.

Fining with gelatin or similar helps to drop the yeast out quicker. It's rare these days that I don't fine and/or filter, because it really helps with the finished brew IMO (I don't have fridge space to cold condition for months at a time -- my goal is to get to keg in 2-3 weeks). A pack of Knox...

Good call. Hopefully they have experience in off flavors as well. It's frustrating, I know, but with help you will get to the bottom of this!