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Nice. You posted previously you had never tried Heady before you cloned it, which seems pretty odd. That's all I'm saying, so chill.

Don't want to be a d---weed but didn't redskinfan post that he had never tried Heady? I'm sure he makes a great DIPA, but I'm just saying . . .

Right, that's what people "say" here, but has anyone actually "made" this recipe? Bob posted this, and he has not been heard from since as far as I can tell.

Why so high? That's what Jamil Z has for his maibock, but if a maibock is supposed to be close to a helles (light) beer, shouldn't it finish pretty dry? I'm going to try 152 for 60 minutes. (Yes, I know this is a zombie thread!)

Let's assume I want to do this beer the old fashioned way, what sort of temp variation is permissible during lagering?

I believe Oktoberfests were traditionally lagered from March to October.

I just put an Oktoberfest in to lager at 36F (as cold as my fridge will get). I plan on keeping it there for as long as I can stand it, maybe six months. In the meantime, I don't want to be without my fridge which I want to use for other brews. So the question is whether there is any downside...

Another update: ten day after reapplying heat to a fermentation stuck at 1.020 I hit my predicted FG of 1.010. Hurrah, but here's the question: the airlock is still bubbling once every 15 seconds which tells me the fermentation is very much alive. Should I let it go, or unplug the heat, cold...

Just to update this, I kept it at 93F for about three weeks then let it fall to about 73F. After nearly six weeks the gravity measured 1.021. Ten days after that, the gravity hadn't moved and virtually no airlock activity. So, what to do? My recipe called for a FG of about 1.010. I considered...

Zombie thread, but I'd be curious to know what fellow NYers are adding to their water, if anything. Our calcium in particular is particularly low. My usual technique is to fill two boilers with cold unfiltered tap water the night before brew day and let the chlorine evaporate. I also use PH5.2...

Randy, no regrets, but it is a strong hoppy beer so maybe I'd play with the bittering. The original is hoppy too, however. Tasting them side by side I'd say this recipe has a little more bite than the original, but the flavor is close. A little darker than Six Point, too, so maybe I'd lighten it...

I just made a Dupont clone with this yeast using 100% pilsner AG. Per some advice I pitched at 68F on 4/6/14 and raised temp to 75F the next day. It took off within hours and had a nice 2" kreuzen and copious airlock activity. The next day I raised it to 85F and by then the kreuzen had started...

Double post

I made the recipe posted above. It is quite close to the original. I do want to let it age a little more, as I think double IPAs in general need to "lager" for a bit. Fresh out of carbonation it had a bit of a bite to it, but now -- about six weeks later -- it seems to have mellowed. I think in...

Looks good. Mashing a little cooler, and boiling a little less than mine. You gonna have enough yeast with just two smack packs? It'll be interesting to hear how these turn out.

I followed my above recipe except with a slightly different dry hop schedule. I pitched a 350B cell starter of 1056 and fermented at 64F (60F ambient) for about a week with a few days rest at 69F. This yeast, as typical, chewed through the wort nicely, going from OG 1.081 down to 1.010. After...

I'm going to make this one tomorrow. I'll report back.

Yeah, good point. I think Beersmith allows for calibrating the boil off percentage. I usually do 60-90 min boils and the actual boil off has been close enough to predicted that I haven't worried about the calibration. I think the grain bill above works so I'm mainly looking for feedback on the...

Beersmith does the calculation. I've found it to be pretty accurate.

I'm thinking about having a go at this one. What I like about Resin is that it is hoppy and potent but still manages, as the man said, to be dangerously drinkable. Using the information provided above (thanks, Buna!) I've come up with this recipe. This is an all grain, single infusion mash...