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Mine's only 12 days into primary. Right now, I'm collecting my secondary additions. So far I have dried ancho and pasilla peppers, cocoa, oak, bourbon, and cinnamon. I still need to get a Madagascar Vanilla bean. I'll probably rack to secondary sometime this week. It smells delicious.

I like Magnum as a late addition. It lends a pungent, dank, complex aroma.

My basement is always about 60F. According to my stick-on bucket thermometer, we're hovering around 64. I think that'll give me a pretty clean fermentation profile. The version I'm using: 49.5% 2 row [13#] 20% Maris Otter [5#] 10% Chocolate [3#] 10% Roasted [3#] 5% Flaked oats [1#] 3% C60...

It smells as good as it looks! No more peeking until I rack.

Wayne Wambles gives out the recipe at the end of the interview: http://thebrewingnetwork.com/shows/584

Good tip FATC1TY. Unfortunately, it's too late for me. I'm fully expecting a blow off.

VS, are you planning to age in/on oak? Barrel/cubes/spirals/chips? I bought my grain yesterday, harvested my yeast (I went with Thames valley) from an ESB, and I'm ready to brew tonight. I don't think I fully comprehended A) how much grain this was going to be, or B) how dark the grain bill...

If you want American hops because you want to support American agriculture, then Pappers is right, go with Willamette. If you want American hops because you want to do something different, then you're starting to move away from the ESB style, and more into American Pale Ale territory, in which...

@Skibb, you think victory would be overwhelming? I picked it for the biscuit notes, thinking it might add some very minor complexity to the malt bill. I definitely don't want it to muddle things up or overpower some of the other grains in there. I'm kind of in uncharted territory though, so any...

I haven't been following this closely enough! That looks fantastic, VS. Did you sneak a sample of the wort? I brewed an ESB with Thames Valley about a week ago, and I'm gonna pick up the grain for this on Saturday. I plan to bottle the ESB while I brew the H and then pitch the wort onto the...

In order to get 12.3% from your first runnings, you're going to have to sparge. If you want to parti-gyle, your first runnings efficiency is going to be much lower, like maybe 50%. That's just an guess. I've never done anything like this before. Use your hydrometer to guide you. Anyway, I...

we have a pretty active discussion about Hunahpu going on. I confirmed today with Wayne Wambles, the head brewer at CCB, that Zhukov is the base beer for Hunahpu. https://www.homebrewtalk.com/f12/tribute-hunahpu-406876/

I agree, Wayne gave some great answers. When I first started reading, I was all "WTF, I didn't ask for the recipe?!" But then he went on to drop some great knowledge on me. Couldn't have asked for a better reply. Great question. I'm set up to brew 10gallon batches, so I'll be using my normal...

My recipe looks pretty similar at this point. Our grain bills are different, but hey, that's what makes this fun. 49.5% 2 row 20% Victory 10% Chocolate 10% Roasted 5% Flaked oats 3% C60 1.7% Flaked Rye .8% Special B 2.4oz Summit @60min Secondary additions: 1 bourbon barrel 1/2 stick...

Skibb, Were you the guy that Wayne was talking about having given the 50% grist number to?

I like that he draws the line of "too expensive" at EKG hops, rather than a malt bill that is quite literally double that of most beers. EDIT: Not to say I don't completely agree. It takes a lot of EKG to get to 80 IBU.

Straight from the horse's mouth:

If you're looking for a Jai Alai recipe, check out this podcast. He gives the recipe out at the end of the interview.

Please, don't forget to report back and let us know how the brew day goes! If you make any changes to the recipe or anything, that would be excellent to know about as well. I'm excited to see the first wave of tasting notes from this recipe thread! In other news, I'm not quite ready to brew...

A lower secondary temp for an ale? Shoot, a lot of people don't even do a secondary anymore these days. I've only done it once or twice, and I had specific reasons for doing so (secondary flavor additions). I wouldn't sweat it. Most recipes you find online are written by people that barely know...