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Yup, was planning on it. Thanks, Paul.

Update: Fermentation is going well and I'm about to put it into secondary with the oak tomorrow. After letting it sit a while I took a gravity reading and it's at 1.024. Great flavor and great mouthfeel. Not too much, but still rich. Alcohol content, now pushing 26%, is noticeable, but not...

Almost a week into fermentation, I haven't touched it since Weds, looks like everything is starting to settle out. Very minimal activity in the airlock and looking at it from the outside there is a clear line at the bottom of trub falling out (finally). Looks like I have a little over 1 liter...

According to their website they have some barrels that have been sitting since 1994 that go into Utopias. At least according to Jim. ;) Thanks. I'll pick up some KMeta before it's time to rack.

Thanks PtN. For my own educational knowledge, why? From what I know about KMeta it's a preservative, stabilizes flavors and color and prevents oxidization. Since this is a higher ABV beer wouldn't oxidization be slightly less of a concern? Obviously, I still don't want it to oxidize as much...

I planned on aging it in secondary for 5-6 months. Plus adding a gelatin fining. I want it to be crystal clear so the filtering was for after the 6 months if it still needs it by then, but the KMeta is not a bad thought that I hadn't considered. **Edit** I only knew what KMeta was from a...

Still chugging along this morning. Took a reading and had a taste. The flavor is great, strong body (which I expected at it's current SG and the alcohol is surprisingly hidden tastes like maybe a 10-14% ABV would, just warmer). Luckily, I'm not getting a whole lot of off flavors or...

With the exception of 1/4 gallon of reserved wort all additions have been added. It's in the beer god's hands now to a certain extent. Maintaining a watchful eye. Checking on it every few hours and degassing every so often. There seems to be a lot of gasses in there, when I pull from the...

Thanks Christophe, I'm using the FastFerment conical which makes swirling a bit of a challenge, but I have been rocking it (it's wall mounted) back and forth being careful not to splash at every addition and O2 shot. I also found a long slotted stainless spoon in my kitchen utensils. Obviously...

I think that's a good idea, but I don't have one. I think I can probably put something together with what I do have though. I'll see what I can do. Fortunately, all my kitchen utensils are also stainless which gives me a few more options.

As I'm not going to be carbing the beer...anyone have any thoughts on a quick and dirty DIY filter? I don't keg so I don't have CO2 or kegs handy so typical methods are out. I initially thought about a gravity fed granulated activated carbon, but I'd be worried about O2. I guess it's still...

Thanks to both of you guys. Jon, thanks for reaching out to your buddy. Good advice and I'll keep an eye on it. I enjoy Troegs, so kind of cool to have their input. The initial gravity into the fermenter was at 1.192 the OG of 1.212 is estimated and calculated with the additions of brown...

Also, just as an update for all of those watching this thread. I'm not sure what caused that crazy fast fermentation in the first 32 hours or so, but it seems to have slowed down now and it's still active. The first 32 hours it went from 1.192 with rapid airlock movement to 1.040 with no...

I think you misunderstood what I meant, Christophe. I have multiple stages of additions planned, as I was expecting fermentation to take about 3-4 weeks. Instead of the smaller additions, should I make a few larger additions instead to condense that down so once it's done and at/near FG I can...

So, sounds like I have a possible concern of off flavors due to the amount of yeast. So should I speed up the additions so I don't delay the primary fermentation so I can get it off as much of the yeast as possible as fast as possible, or just play it out?

Don't stress yourself over it, but I'd certainly be curious to know.

Thanks Jon, I'd asked around the LHBS and a few other folks I knew and the general consensus was that it was impossible to overpitch, so I went for the gold. Whoops! I've done nothing higher than 9% ABV previous to this. ten: I added yeast nutrient (wyeast) with a wort addition about 4 hours...

According to BeerSmith I needed 380 billion cells (rounding up), but between the 2L starter pitched into the 5G "mild" version and then making a 2.5L starter with the washed yeast from that I should have ended up in the neighborhood of 1590 billion, so even if I got half that viable I'm way over...

That sounds great. How much and how long in the secondary? Just pulled a sample of the mild version and mixed in a little bourbon, port and Tetravis (a few drops of each since it was only a sample of the lighter abv/body version) that I plan to use. There's no oaking (except on the Tetravis)...

PTN, while signs of fermentation are barely noticeable from the outside (the FastFerment is opaque) - maybe a bubble every 2-4 minutes - I decided to take a peek at the next O2 shot. There's still a lot of activity in there. Didn't grab a reading, but decided to go ahead and give it a small...