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I noticed that on BYO. Is there any truth to this or verification?

That's what I was thinking, good to have assurance. As you said I don't think a beer this big would have a problem on the cake for an extended period. What CO2 volumes did you use in the clone that you felt was good?

I was at a fancy restaurant and was wise enough to order an "Old Rasputin Russian Imperial Stout" which was absolutely phenomenal, and usually after I try a beer like this I end up brewing a clone. So I got the recipe from BYO and bought the ingredients. Tomorrow I plan on brewing it but need...

So you just did the original sculpin clone and then just added the juice and zest after fermentation completed? Did you secondary? How long did you leave it before bottling? I tried making a grapefruit IPA, not really a sculpin clone as I went off on my own and created my own hop schedule...

I've never heard of such a short boil but I'm sure you could do it. I don't think it would matter if you tried to use the equivalent AAU's from a 60 minute boil, the finished beer will definitely be different from a 60 minute boil, but that doesn't mean it won't be good.

Well put

I was looking at buying a similar pH meter off of eBay or Amazon for around $10. Sure it may not give me a dead on reading but it's better than not even having a clue of what my pH is now. And especially when I don't have $100 to spend on a pH meter.

My thermometer is a stick on that's on the side of the fermentor. I don't want to take the airlock off and check the temperature of the wort just to avoid any contamination or oxygenation issue so at this point I am just trying to make an estimate of the wort temp.

Simple enough, thanks

I'm not mixing it up I am aware that ambient is air temp. My ultimate question is if my stick on thermometer is reading 61 with a wet t-shirt on it, is it equivalent to, if I didn't have the t-shirt, the fermenter being in a 61 degree ambient room. Just so I can estimate the wort temperature...

I have only brewed ales in my homebrew career (25+ batches) all in my basement for simplicity's sake. In the summer I run an ambient temp of 66-68F*. I am currently trying a new (for me) technique of using a swamp cooler. With a wet shirt and a fan, the temp on the fermenter reads 61-62 and I...

I'm pretty much always at 165-168 on my spare water temps.

As the others said wait till fermentation is complete. When using leaf hops I use a muslin bag with a sanitized shot glass in it so it sinks. If using pellet hops I just throw them in. Apparently hops are not a good surface for bacterial growth so as long as they were frozen or in an unopened...

Sierra Nevada Tumbler clone. Can't wait to try it!:mug:

What hops did you use? My recipe has Simcoe, Amarillo, Cascade, and Centennial so I'm anticipating grapefruit from the hops but wanted a way to incorporate fresh grapefruit flavor like the GF Sculpin. I've heard that the white pith on the grapefruit skin can add bitterness. Did you leave that...

Ok that's good to know, thank you

I kind of figured that. I have very good tap water which is what I use for brewing. Probably not a big issue since I can turn out some pretty good beer with my set up. I may try half tap water have ice mountain next brew day just to see if it's noticeably different... Thanks for the reply

I live in Naperville, IL and there are no helpful water reports on the internet. I brew with tap water and am wondering if I need to start adding things to my mash. Here's a Chicago report that I believe may be the tap water I get. I've made a lot of batches and as bad as it sounds I've never...

Sorry, should have looked the the thread before posting!

Does anybody have an idea on how they make the grapefruit sculpin. I've heard adding grapefruit zest @10 minutes, @F/O, and also dry hopping