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Sipping on this one now. I didn't do a decoction, but sure as heck will next time. Also, I used London Ale 1028. (I love that yeast) Fermented wort at 62 degrees (probe on fermentor) It's a fine recipe. Nice malty taste, but would be better with a decoction and maybe some honey malt or something.

I'll try to do some more math I guess. I was just trying to see if it would be feasible to mash in with an OG of like 1.100 and then add a bunch of water to make a 10 gallon batch with an OG of something like 1.05 or 1.06. I am assuming that's going to cause issues?

Yeah I use a pulley system. Just did a brew with 24lbs of grain no problem. I was just thinking that for the trouble of making 5 gallons, when I plainly have room for 10.... why not? I mean I understand I might have issues making heavy beers but I don't see what I couldn't do an OG of something...

So this recipe looks delicious but.... I find my palate can't stand s-04. Like, *really* don't like it. What is a good alternative yeast for this recipe? I have found I am a fan of London Wyeast 1028. Would that be OK?

So I'm just going to throw this out there, since I can't seem to figure out if this is doable or not. I was thinking that instead of doing BIAB as full volume of water + grains and then boil, why can't I simply treat it like a mash tun for the first stage, sparge through the bag and end up with...

I was born with it and my wife doesn't m..... oh wait. Yeah, *that* sack. I was squeezing it.

In fact, here's a pic of 24lbs of this recipe hanging out to dry.

Heh, try doing it BIAB. My bill was almost 24lbs.

Ah good. Glad to know I wasn't far off then. 62 ambient gives us more of 70 as a max internal temp possible. Can't wait to try it out, I did sub in about 1.5lbs of biscuit for shot at some more crusty flavor.

Is everyone really fermenting this @ 70 degrees? I've never used 1028 before but I would imagine fermenting a beer like this much lower, like 62 or 63 maybe. Can anyone report in with temps that they have used? Brewing this up tomorrow morning.

just an update for future thread searchers: I was just impatient. (surprise) 10 days of fermenting, and looks like I finished out at 1.012, which is exactly where I wanted to be. Stayed at 78F for the duration. Flavor seems ok, but of course it'll take some aging to see how it all pans out...

I think I might be ok. Checked again this morning and looked like I was in the 1.016-18 range. So, it's still chugging along. It tasted pretty hot and intense, I figure I'll be putting this in a secondary and forgetting about it for a few months. :)

Sorry, I meant pitch *more* yeast into the existing batch. I was already planning on stealing some of the existing yeast to make some starter for later batches, but yes it's stressed. I was wondering how to calculate a pitch rate for a beer in progress, people talk about adding more yeast to a...

That's good advice then. I went for the higher temps mainly because I wanted to showcase some esters, and from the taste it's fine. Not solventy at all, and alcohol hotness fades with some age. I guess I was confused as to what to do after letting the temp of the ferm rise naturally. Next time I...

This one is sitting at a steady 78 at the moment. I am going to give it another week at 78 and see if it's dropped at all. If not, I might another packet of 3787 and possibly some sugar. Live and learn. I was trying to use the "monk method" and just let it do its thing, but doing that means...

I'm at day 6, temp was ramped back up to 78F. It's looking like 1.022 right now. Hopefully not stalled too badly, if so I guess I can bite the bullet and add more yeast and a small amount of sugar. Everyone says how it really slows down at the end, but I don't think I am going to get another 10...

Pitched Sunday afternoon, I'm at 1.030 now, and still lots of activity in airlock. Raised temp to 74 ambient, I might go higher as time goes on. Hopefully it keeps chugging along. I was hoping for something in the range of a 1.012 finish.

Okay I didn't know if the temperature drop causing stalled yeast was any drop at all, or a drop out of range of the yeast. A lot of posts aren't specific. I just don't want to waste a beer that will take a long time to age, you know? Want to get it right the first time! :)

Quick question to pick your brains on. I read a decent amount on how people pitch this yeast on a Tripel. I decided to pitch low, 63F and let it go as it may, with an ambient temp in the fermentor of about 69 to 70F. The wort temp got as high as 77F, and after 3 days its now dropped to 72F...

Well what about comments like this? https://www.homebrewtalk.com/f163/top-cropping-yeast-399146/#post5027053 I had very little headspace. Basically a 6.5 gallon carboy with wort all the way to where the flat walls start to curve at the top.