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Just as with a full batch primary fermentation, the thing that is most easily measurable is specific gravity. If you measure the SG of your starter before pitching the yeast, then you can measure it again after 24 hours or so. If the SG has dropped, then the yeast have been doing their job. Of...

I have been using the iBrewMaster for iPad. I think it is a really great application for tracking your recipes and the status of your batches, but if you want good tools for calculating, I would go with some of the other tools.

Status update. I took a sample today and the SG is holding steady at 1.021 compared to a week ago. I thought there was noticeably less of a medicine taste to it, but still there. I'm not going to bother taking anymore hydrometer readings, but I'll probably pull a taste sample every week or so to...

I tried the Sam Adams Imperial Stout for the first time a couple of days ago. I thought it had a very rich flavor and feel with some nice chocolate notes. I'd give it at least 3.5 stars out of 5. I can't say that I'm a big fan of most of their other stuff, but I tend to favor the big bold brews...

Sure, I'll try remember to post back here with how it all turned out.

Waiting is both the worst part and the best part of this hobby. The part of me that wants immediate gratitude hates having to wait so long to enjoy the fruits of my labor. But having something to look forward to is like having Christmas all year round. I have a clone of Sierra Nevada Bigfoot...

You're probably right about saving the bourbon. It's only a couple of ounces, but I'm sure I can find something to do with it. :) I'll just let taste be my guide on the oak. I think it will probably need some extended bottle conditioning, so once the oak tastes about right, I may let it go just...

I basically put enough bourbon in to cover the cubes, but I thought I'd boil off the liquid before adding the cubes to the beer. I figured the alcohol in the bourbon would sanitize the cubes, and maybe leave a nice flavor after boiling off the liquid. Yeah, I don't pay much attention to the...

I think I'll sample the SG and taste once per week over the next two weeks. If the taste improves, I will probably add the oak cubes and monitor the taste from there. If it is still kind of nasty tasting after two weeks, I will probably transfer it to secondary and monitor the taste every so...

According to the AHS web site, the cubes included in the kit are somewhere between a "medium" and "heavy" toast. I've been soaking them in bourbon the past couple of weeks. I was also thinking I would put the cubes into a dry hop bag rather than just throw them into the fermenter (maybe with...

The recipe calls for 2.5 oz of American Oak for 5-7 days after transferring to a secondary. I decided to skip the secondary and put the oak cubes in the primary. I've heard a lot of folks on here advise against going overboard on oak, and to sample frequently to make sure it isn't becoming...

I have a clone of Oaked Arrogant Bastard from AHS (extract plus partial mash: OG=1.081) that has been in the primary fermenter for about 4 weeks now. My plan was to add the oak cubes this weekend and give it another 7-10 days (tasting every 2 or 3 days) before bottling. I took a hydrometer...

The recipe calls for a mash temperature of 150 F, so that sounds about right.

I have an all grain recipe from Austen Homebrew Supply (AHS) for a clone of Stone Imperial Russian Stout. The expected OG is 1.096 and the expected FG is 1.020, and it calls for using White Labs English Ale Yeast (WLP002). Based on my calculations, I would need an attenuation of around 79% to...