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Hi Folks...I just finished my first all grain recipe...Yooper's Dogfish Head 60 Min IPA this past weekend and just picked up the goods to attempt an Imperial IPA next week (https://www.homebrewtalk.com/f69/imperial-ipa-93196/). I was thinking about pitching the Imperial IPA on the yeast cake...

Can I ask why the centennial hops are broken up into two 1 oz groups for the dry hopping? Thanks Mark

Xmas holidays got the best of me and it sat in the primary for almost 4 weeks. Racked to the carboy last weekend..and planning on bottling this bad boy tomorrow! I'm not one to wish time away...but i'd love to fast forward 3 weeks so I can try it out!!

Excellent! It is the 3711 yeast I'm using...so i'll let this bad boy sit for awhile yet then! Thanks again for your help!

So I brewed this up a week ago Sunday. I tried wrapping it in a blanket hoping to get the temp up...but it didn't go much above the normal temp ranges I listed above. I ended up using a brew belt and managed to get the temp up to 80. I plan on leaving this for 3 weeks in the primary before i...

Awesome! thanks for the advice..I appreciate it!

Well i didn't get to it as soon as I would have liked...but just as well as I have another question...after reading some of the comments about brewing temperatures...I'm generally in the range of 71 and 73 during fermenting. I picked up a brew belt to try to bump the temp up to the 80 range...

Picking the goods up for this tomorrow...yeast arrived special order today! Can't wait to brew this up this weekend!

Great! Thanks very much!

I'm fairly new to extract brewing world...so excuse my lack of knowledge and terms...but could someone please explain what 20LVB is? I'm looking at my local supplier's ingredient list to see if they have all the goods for me to give this recipe a whirl...it sounds amazing! Thanks in advance!!