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What temperature was the wort at when you pitched the yeast?

I think most people are fermenting right around 6 weeks between primary and secondary. I did 2 weeks in the primary, then 2 weeks without oak in the secondary, then 2 weeks with oak in the secondary. Planning on at least 2 months in the bottle, but I know that I'll cave and have to open one...

Nice guys. Hoping to see a lot of new reviews around October/November from all of the recent batches. Mine goes in the bottle this weekend....I took a whiff of it the other night and the Zaya Rum really added the vanilla/caramel/spice texture that I was looking for. Can't wait to try one of these.

Did not know about that one. There was another one opening recently as well called Renegade around 9th and Sante Fe. I need to go check these new places out as well...

+1 on the Gubna. Canfull of awesome! I also enjoy Avery's IPA and Modus Hoperandi.

I'm curious as to how you liked the spiced rum batch Puckhead, as that is basically what I used for mine, but it won't be ready until November.

Well, I'm pretty sure that's the ratio I used last time. And I know my 1 liter flask actually holds more than 1 liter. And taking into account evaporation......but let me double check my notes when I get home.

I typically use 4.5 ounces of DME and 6 cups of water in the boil. After evaporation, the whole batch fits nicely in my 1 liter flask. I've read that the ratio you want is something like 6 ounces for every 8 cups, or 3 ounces for every 4 cups. I also like to let mine ferment for a couple days...

I had the same thing happen on my last batch, but it was from an AHS kit for a double IPA. Target OG was 1.089 but I hit 1.112. Partial Mash. 2 lbs. base/other grains 6 lbs. LME 3 lbs. corn sugar 5.25 gallon batch The only thing I can think of is that I squeezed the bag when the directions...

I was thinking of using closer to 4 than 5 myself. A: I'm below 5 gallons now due to trub loss. B: I don't want a huge head on my porters. Some, but not a lot.

Dry Dock's Apricot Blonde Ale and their Vanilla Porter.

Yeah, did a starter, so that should help. The only thing I can think of for the high OG is that I squeezed the bag pretty good and ran 3/4 gallon of sparge over it instead of the recommended 1/2 gallon. Other than that, I followed the recipe to a T. I've got mine in a make shift evap cooler...

Brewed this one up yesterday. My hop head neighbor came over due to the metric ass ton of hop aroma infiltrating the neighborhood. Did the partial mash and somehow ended up overshooting the OG by quite a bit. Instructions call for 1.089 and I was at 1.110 and ran out of room to add any more top...

Just added the rum/oak to the secondary. Smelled amazing! Thanksgiving can't get here quick enough... Total of 2 weeks in the primary, 2 weeks in the secondary without rum/oak and will do at least another 2 to 4 weeks in the secondary with the rum/oak. I'm only 9 batches in so far, but I can...

Yep, but others have reported getting stuck around 1.025 to 1.030. Do a starter if your using liquid yeast.

Zaya Rum. This ain't no Bicardi, it's an incredible sipping rum aged 12 years. Brief description: Rich and luxuriant vanilla and caramel great your palate on the entry, just as they did on the nose. Notes of cocoa persist throughout the experience while underneath the heavy and sweet flavors...

I had to empty and change mine 3 times. Keep an eye on that one....

Unfortunately, I have already racked to a secondary and I don't necessarily want to rack it again if I can avoid it. I imagine if I'm just careful and don't just slop it in on top, I'll be okay.

I've been in The Brew Hut before - looks like a great store, but no one asked if I needed help during the 30 minutes I was there. No biggy, I was actually killing time until their tap room next door opened to refill a couple growlers. Prices looked a little on the high side, but they have an...

Nice review so far jghbt....and a good description of the time line. Had mine in the primary for two weeks and has been in the secondary for 9 days and I'm getting ready to add the rum soaked oak tonight which has been soaking for the same 9 days. Then probably another 3-4 week in the...