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I use a digital instant temp probe and hit 152 pretty easy. I have had instances where I've had temp problems, but I generally don't. Worst case it reads 151.7 or similar, but my 10 gal cooler mash run holds temps well.

I've tried Nottingham on some lighter beers, I ended up preferring S-05 on those. Thoughts on S-05 on a big beer like this?

This is my exact recipe and notes from my brew book. I will scale this up to 5.5 gallons next go around. Recipe from: Herr Braumeister / Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf Method: All Grain Style...

Thanks! I will def try this as I am going to brew this again.

It has been 6 weeks since the champagne yeast addition.

Thank you all for your input! I ended up trying it just now from the keg, and the aroma has mellowed from that champagne smell I had racking last night. The taste is pretty dang good. Black as black gets, and nice lacing / head. Time should only make it better.

I figured maybe the gelatin might drop out some of that unfermentable stuff. I use Whirlfloc on each batch. The two of them on clear beers work magic!

Expected FG was 1.020, I only got 1.031. I do use a hydrometer.

QG was 1.095, FG was 1.031 before and after the champagne yeast.

When I popped the lid to transfer to keg, it really smelled like a different beer. Almost wine like. It originally smelled like a bad ass stout. So that was kinda disappointing. Hopefully once I add gelatin and get it carbed up, it returns to its former state. Hoping whatever yeast is left...

So, I have an imperial stout that looks pretty tasty. The problem lies in that the high ABV didn’t allow it to ferment all the way out. I pitched two White Labs San Diego yeast, as I do not have a starter setup yet. Recipe here: https://goo.gl/3QnGt5 So I was reading, and foolishly thought...

I finally have all four kegs up and running for my homebrew flight! L-R Blonde Ale Pale Ale IPA DIPA

Been brewing since August this year and am totally getting consumed! Averaging 3 all grain batches a month, and have already set up a four keg keezer. Look forward to learning from you fine brewers. Cheers!

Looking to better my craft, this site comes up regardless of what beer search I am researching. Big fan of Brewers Friend as well. Look forward to reading quite a bit here! Cheers from Colorado.