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1250 ml with two packs is the route I'll be going. I think most that have done this beer weren't ready to brew a high grav beer from what I've read.

Jbyer: what was the set up for your starter, post boil volume less trub/hop matter, and your starting and finishing gravities.

I plan to do it on a few weeks and I'm looking forward to it. I've read through most of the threads pertaining to this batch and it appears that most people have made the same mistake and that is under pitching the yeast and not accounting for about one gallon of lost due to all the hops. I'll...

Did you make a starter and what was the gravity of that starter? What type of yeast did you use?

I plan to brew this up this weekend and after reading this thread I'd like to point out a few things. The reason the op ended up with a starting gravity of 1.119 is because he only ended up with what looks like about 4 gallons of wort. This recipe clearly points out that it is intended to yield...

I plan to do my first AG next weekend and have a similar set up with the exception that I used larger ID CPVC pipe, and drilled holes rather than slits. I'm glad I came across this as I had my manifold openings facing up instead of down. Just curious to see what your efficiency was like.

Thanks for clarifying that for me. I was concerned that adding water that high would do some damage.

In order for my mash out Beer Smith tells me to add my water to the cooler at 210 degrees. Is there a risk of increased tannin extraction? Infusion is the only option I have to reach mash out temps with my cooler.

See post #134.

maxamuus, To be honest, in my opinion, the yeast had as much to do with the flavor as the coriander did. I used Wyeast #3864 Canadian/Belgian Ale which was a special reserve for this past quarter. I made a starter with it and the starter tasted good without the coriander addition. The...

Shep, it's all good. Well I ended up using 1 oz uncrushed at 5 minutes in the boil(what the recipe called for) and I must say the beer turned out excellent. I don't use the term lightly because my first 3 batches were nothing to write home about. I do feel that I could push the envelope...

Living in FL Wyeast bails me out during the summer with the Belgium yeast strains. I just did a batch using their Canadian/Belgium strain and just bottled it last night and boy was it nice and spicy. Going to make a starter using Ardennes tonight and can't wait to see the results. Long live...

Just so I'm reading all of this information correctly, the most important factor in doing a 60 minute boil involving the use of Malt Extract is to increase hop utilization. The reason for adding Malt Extract late is for lighter color and to avoid carmelization of the sugars. Looks like I'll...

homebrewer_99, The LME I use does not come pre-hopped. SumnerH, I have lied to Beer Smith and made it think I was adding the DME all at the same time. I also set it to where I would do a 60 minute boil and the IBUs with 1 oz of Styrian Goldings (60 min), 1 oz Saaz (20 min), and 1 oz...

With my brief experience in home brewing I have come to love how one question gets answered, and then another one is right behind it. :) Now would this same philosophy hold true when using LME as well?

So I went on Beer Smith and made adjustments to the recipe and set it to 3# of extra light DME for 60 minutes, and then add the remaining 3# of extra light DME and 1# of amber DME with 15 minutes left in the boil. In doing so it boosted my IBU's without changing the amount or boil time of my...

I've read through most of the threads that deal with early and late addition DME and I still have a few questions pertaining to DME. Northern Brewer has a Biere De Garde kit that uses 3# of Pilsen DME with a 90 minute boil and then adds 4# of Pilsen DME for the final 15 of the boil. What is...

Do you have the option of doing a full boil?

This was my first high gravity beer and I made a few rookie mistakes in that I thought 2 1056 wyeast smack packs would be enough but after reading and using the pitch rate calculator I was about 2 packs short. Either or I learned to use a yeast starter from here on out to cut down on yeast cost...

Temps between 78-82 degrees. Thanks for the reply