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Go with d-180 candi sugar. Gives awesome flavor in an RIS and helps dry it out.

Are you using the same, or similar, yeast every time? I've had beers brewed with WYeast 1968 that have restarted fermentation in the bottle due to the yeast dropping out too early. To prevent that from happening I have been increasing the fermentation temps to 72 degrees when I have 25% left...

The clone that the writer brewed finished at 1.054. He was aiming for 1.070 but he chose a yeast that attenuated too much, he used US-05/1056. He said the next time he would use Wyeast 1968 to get lower attenuation.

In the recent BYO magazine they did a profile on Dark Lord RIS. They mentioned that the FG on this 15% beer is 1.070. That sounds insane and way too sweet, even the sweetest Port wines and Ice Wines that I've made don't finish that high. Has anybody ever made a beer that finishes this high, or...

I actually had my surgery on October 27th this year. I was in the room for 1.5 hours. The reason it was so long was because of how meticulous he was being separating the vessels from the vas deferens. Also after injecting the pain meds he waiting for the numbing to take effect(10 minutes...

Do you research on the technique used. My doctor spent an hour and a half doing my procedure. He made sure to separate the blood vessels and did not use stitches on the outside to avoid discomfort. To seal the very small opening, all he did was put a cold washcloth down there which contracted...

Yes, 9% will carbonate fine. I routinely bottle condition 10% and higher. I bottled a 14% RIS a couple weeks ago but I added a half packet of champagne yeast at bottling and it is already carbed up. Good luck!

Golden Promise is my choice, my favorite base malt for IPA's.

That's awesome! Thank you! I'm going to order three of them right now.

I'm not sure if anybody makes this or not, but I'd like a flow meter that I can measure the amount of liquid is going through my hoses. This would be useful for calculating priming sugar(you would know that you transferred exactly 4.76 gallons of liquid through your siphon and into your keg or...

For me it would have to be all beer made by Summit. I like pretty much everything that they make, I just don't buy it because there are so many other choices. Also Surly Furious is my all time favorite beer but once again I just don't buy it because there is always something else to try.

I agree along the lines of the Centennial Blonde. Something light colored like a blonde or cream ale, or even an APA would go well with that mix. Another option would be Janet's Brown ale, I've heard good things about it(I haven't brewed it yet). Your timeline is a bit short. There are...

How about naming it after Marine Corp flying squadrons: Whistling Death Porter Hell Diver's Porter Grey Ghost's Porter

Todd the Axeman - Surly Furious - Surly Pliney the Elder - Russian River Day Tripper Pale Ale - Indeed Brewery Stone RIS - Stone Heavy on the hops, but that seems to be where the market is at right now(and probably for a long time!)

It's a great yeast when handled correctly. Pitch a good starter and ramp the temp up towards the end of fermentation and you should be fine. I didn't do this(kept the temp at 64 for the entire fermentation and no starter) the first time I used it and it ended up stalling out in the fermenter...

Could the taste possibly be the Carbonic Acid from the carbonation? I've noticed a "hotness" when my beer gets over carbonated. How is the carbonation on your beer?

From what I understand the loss of efficiency has to do with less sparging since you use so much strike water. You hit your boil volume way before you are done sparging. When I do my RIS I typically collect 5 gallons from the first runnings so that would only give me 2 gallons of sparge water...

I'm going to try this beer in a couple weeks: http://byo.com/hops/item/2208-summit-winter-ale-clone I love Summit's Winter Ale. It's one of the beers I look forward to every winter. It should be a nice easy drinking beer to go along with my Robust Porter, Black IPA and Bourbon RIS.

I do one whirlpool addition at 180 and one at 145, both for 30 minutes. Read this article from BYO for more information: http://byo.com/stories/issue/item/2808-hop-stands

They would be good in a Porter, I've also used them in a cream ale with good results too.