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What @Inkleg won't tell you is what the secret ingredient is. Truth is, his cats aren't REALLY hairless....you can figure out the rest. All kidding aside, I've had that 3-Year Beer as well and it's phenomenal. Tonight, though I plan to try one of these....or maybe both:

For a 5G batch 1.050 sounds about right.

Something like this? You specify the brew method and can then enter ingredients. (I checked and you can use All Grain for the method and still add extracts as ingredients.

Haha, well played, sir.

Thanks for your replies. I took the safe route and am boiling tonight rather than waiting another 48 hours so I don't have to worry about it. It's good to know that there is a stopping point, though.

So if I kill the heat or cool it down into the 60's it will stop dropping the pH? Would it do that on it's own? Your response seemed to indicate that it would stop at 3.1 +/-. Am I reading that right?

So far, so good. I made the starter on Sunday and it seemed ready to go on Tuesday so I whipped up the DME, cooled and pitched the starter in at 90 degrees. I've been holding it at 90 since then and tested it with ph strips this morning. The ph showed around 4.6 or so right before I pitched...

It's always nice to have more data points, thanks. I used 8oz in the starter and this is only a 3G batch so I'm guessing I will be fine.

Congrats! How much of the cartoon did you use? Didn't make a starter or just directly pitch the GoodBelly into the wort?

This was such a hit at home that the keg kicked quickly. I can't get the Omega yeast locally and it's too damn hot to have it shipped right now (plus half of my state is on fire...) so I decided to do another batch but this time using GoodBelly since I've seen it locally. Two stops later...

How soon the beer is ready to drink is a function of a lot of things, really. I've found over the years that the better care I take upfront, the less time conditioning I need. For example, I control temperature, yeast pitch rates, mash ph, etc. Most of my beers are done fermenting and ready to...

I'll add that you are going to be amazed at how much quicker the Hydra chiller is compared to your 'normal' immersion chiller.

Good luck to you. I hope yours turns out well, too.

And that is a damn good reason IMO! My update: This beer is on tap as of a few days ago and it is a hit with my wife, daughter and I. We're using sugar-free Torani syrups to have the option of adding pineapple, hucklberry, peach, raspberry, etc. to each glass for variety. I'm pretty happy with...

Right, but a few people have used the flavored versions (versus the shots) to try and add flavor to the finished product. The blueberry that he used barely carried through so I'm suggesting to use twice as much to see if that makes the flavor better. If treacheroustexan is just using that...

Although I haven't used the GoodBelly yet myself, a buddy did and the flavor was REALLY light. So yeah, I would double up based on his beer and feedback.

Cool, thanks for the pointer. I was ready to order coffee already so I grabbed a couple of pounds to try this one out.

Ah, gotcha. I thought you were somehow dumping the yeast and removing it from the wort/beer.

How are you harvesting yeast? I have the 7G with the Thermowell and the same spigot you have....?

That's a damn good point that I never thought of.