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Great idea. I did that today and will keep it at 70* for until I do the Barrell transfer. I tried it and it was bomb! Definitely tasted the rye and the chocolate notes. Kinda like dark chocolate beer. Eventually with whiskey flavor. Also I called Midwest supplies and someone said to add...

https://www.themadfermentationist.com/2012/11/malt-whisky-barrel-rye-stout-recipe.html?m=1 Kept it at 64' Hydromitor

https://www.themadfermentationist.com/2012/11/malt-whisky-barrel-rye-stout-recipe.html?m=1 No it was exactly 1.07 I didn't airfare the wort so much but did make a starter

My God it's been a week and 4 inches later

I started this double rye stout to eventually age in a whiskey Barrell... However it had started at a gravity level of 1.07 (5/6/2018) and now is only at 1.026 (5/26/2018). So this isn't the target gravity I'm looking for which is 1 or 1.01 ish. Do I add more yeast, What's the protocol...

I put some wood in between

That’s what I was thinking too but I mean we can see what happens I guess,

That guys Armenian!

I have three types of rhizomes too I hope that works. Three ropes for each...

I just made this today

I have three rhizomes that are already growing a lot. I dug yo where I was going to put them in the pic below but there’s concrete under the dirt near the wall there. The idea I had was to put beams in the dirt and have it go up the wall but I don’t know anymore because that ****** concrete...

Good to go!

------------- Yeah I shook the **** out of it. Started up this morning so there it is! I believe it was going through respiration stage.

Nothing has happened it's been 30 hours... I got some English ale yeast for a clone stone levitation ale I did yesterday, 3pm? Pitched at around 73 degrees, and I even made a yeast starter that morning which probably didn't really start so much. The wort is in my garage and in a minifridge...

Nice that has to be it. I never realized the fermentation caused heat, but that makes sense.. given the fluctuation from the water to the sticker on their carboy to the temp I set it too. Thank you guys! Cheers Josh

Hey so I have carboy in the mini fridge with a temperature controller and it just started bubbling 4 days ago. The carboy has one of those stickers on the side to read the temperature, but when I set the temperature controller to 47 it reads on the carboy that its like 55 or 54? So then I...

I had it last night and it was better not so bloated. Maybe its the yeast strain i guess.

Yeah the wife says, (and i quote) "Do you smell gas? I think we have a leak" The beers been sitting for another week now i think its time for another go.

It's kegged, and after secondary fermentation there was hardly any sediment on the bottom. It's very clear and the Gravity reading read it was done too. I'm thinking it still might need to later longer? (Or maybe I just have IBS now) .....

So I did a Vienna style lager. This is the second one I've done but for some reason it's making me feel super bloated. Primary and secondary was about 6 weeks perhaps at 55 I believe it was. Tastes great! But I feel like exploding. Any advise? Josh