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Am I reading this wrong? On the 2nd list I see 2 guys from CA, the rest Ohio, Illinois and east coast and/or unlisted? Personally I'm down for a little terroir - a good winter brew should be made in a place that gets cold, why do you think I wanted to sign up for this!

Also, since I can't fit 40lbs of grain in my 10 gal mash tun, planning to do 2 mashes back to back, each one producing 3.5gal of 1.1ish grav wort, 7gal boil and at the end of it have 5.9gal into the fermenter. Then through fermentation, slowly add up to 10lbs dextrose to simulate og of 1.2+

Ok thanks for the input. Anybody here ever actually brewed something like this? I am planning to start with the newly released WLP Valut 066 yeast, good for hazy IPAs, then once that slows throw the WLP 099 super high grav yeast and let that take me to hopefully 18-20ish percent. After that...

The malt would balance the alcohol IMO... 1.020 is best case scenario for finishing, probably wouldn't get much below that at 16-20%abv. If you want aroma after 2 years just run it through a randall... am I off base here? I just don't see why you would want to pour so many dry hops into a beer...

Group 2 baby! Wooo! Thanks

I'd take the spices bourbon stout, if we do a 2nd run of this. Hell, I'll even throw it in my barrel for a few months... my last one (sans christmas spices) come out delicious!

Hey all I want to brew a super high ABV dogfishhead inspired ale, I've seen plenty of recipes online detailing exactly how to clone this beer, and they all include ridiculous amounts of dry hopping. HOWEVER This is a beer that "ages well" according to dogfish head. And it's a beer I'd like to...

Argh, I've literally been waiting all year to sign up for this one... I was out of the country for work and it's already filled up??! Sheesh... sign me up for next year I guess, or if there ends up being a second list for 2018 then please add me to that!!

Thanks mabrungard. Since it is a dark IPL I am doing a bunch of dark/roast malt additions at vorlauf to maximize color but minimize roast contributions. I'm double milling these grains. How would you account for this effect on pH, can I just discount it entirely since it's done at the end of...

Awesome thanks for the tips, newbie question though, why not go for 200 on sulfate, then it’s 4:1 sulfate chloride ratio and maybe get a bit more hops showcase?? This is my first time messing with water and it’s a unique beer because I want the hops to be atypically forward for a lager.

Im gonna brew a dark IPL loaded with late addition hops with ample dry hopping. IBUs around 65. I want it crisp, dry, and refreshing, but wondering if a straight lager/pils water profile won’t showcase the hops enough. Any water suggestions?

Use a plastic fermenter, it's quite a bit lighter. If doing AG I tend to scoop out the spent grains from the mash tun rather than try to lift the thing and dump it all into the trash at once. Just a couple small suggestions

I'd add 1.2lbs extra light dme, should get you up to 1.064. Otherwise it sounds like you're in good shape, if just a little discouraged

Actually it's not sweet enough. I think the black malt and roasted malt are slightly overpowering, sounds like this should settle down w time though :mug:

I just pitched super yeast wlp 090, will try 3711 too... would be nice to get it lower but not mandatory, otherwise will just wait a year or two, I'm sure it will be more "mellow" then. I just would like to understand more of the process of what happens when aging a beer... can we artificially...

85% base malt, mostly 2 row, some Munich and Vienna Then 15% Crystal and Dark/Roasted malt Got low attenuation, only 64% but had some probs with the mash too... gonna age it and see how it comes out. Also tried to pitch more yeast, we'll see... it's still 10% abv now, again aroma is great...

I always heard you need 6+months to tame an RIS. I am wondering why?? What is it about aging that makes the RIS taste better? Are the yeast still doing something? I just did one last month and the aroma is amazing, the taste not so much so will age it.... just would be helpful to know what is...

Maybe just freeze some runoff wort from your last batch. Then when you need the starter again, warm it up, maybe boil it again for sanitary reasons, and you're golden.

Some people like it, I would never think I have more refined tastes than someone just bc they like bud light. It's hard to brew and not a very forgiving beer from the brewing side of things.

I am freezing the hops in vacuum sealed bags until use for brew day/ dry hopping. Thanks for the info. The farm had AA measured wet somehow so no conversion needed on the hot side, then on dry hopping I'll just use 4x normal amounts.