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If you've got the space in your mash tun to keep the water to grist ratio high, then you might not see as big of a hit as I do. My mash usually goes more like Corky's, but I enjoy it. It sounds like you have a pretty good idea about your efficiency too, so you should be fine. One more tip, some...

I just got some Voss Kveik that I'll be experimenting with soon. Had originally planned for a pale ale and a NEIPA, but I'll try it in a RIS if you say it works well. What kind of attenuation are you getting this in big stouts?

I've never brewed a NEIPA but I'm interested in this so I've done a little research. Here are my thoughts. Why pilsner malt? Not suggesting there is anything wrong with it, but I would have thought pale malt or a blend of the two for base malt. Genuinely curious because I probably just haven't...

For me, and I'm only a few years into this hobby, my recipe development goes like this: 1. Come up with a beer style I want to brew. 2. Look at the chapters dedicated to that particular style in the books Brewing Classic Styles and Designing Great Beers. These books break the beers down by...

A couple more questions/thoughts. Have you ever brewed a big stout like this? Your efficiency will likely take a very big hit from what you are used to (if you haven't). I see a lot of people going into these recipes expecting a 10 or 11% beer and come away disappointed because they end up with...

Russian Imperial stout is probably my favorite style and the one I brew the most. To answer your questions: 1. I've never had issues with acetaldehyde, but brewing a big beer is not quite the same as brewing more of a small beer. In my experience 3 months is about perfect for these beers...

I tried stepping up yeast from a couple of Chimay bottles and it looked exactly like that after about the fourth step up. If you let it go long enough, those white, powdery bubbles take over the entire surface and form a pellicle. If you swirl them around and try to make them floc/sink, they...

3660 +5 gallons Brooklyn Black Chocolate Stout clone = 3665 gallons

As predicted, I drank nearly all of this before it hit its stride. Today, I opened one of the bottles I put back and it is actually tasting quite nice now (3 1/2 months old). The flavors have melded together nicely. Still a bit heavy on the cardamom, but not by much. The 65 IBUs combined with...

Brewed this two weeks ago and took a gravity sample today... Initial tastes are promising. Very chocolatey! Admittedly... last minute brew day decision... I decided to throw some cacao nibs in at the end of the boil. It has a nice malty sweetness and the bitterness seems pleasant/balanced to...

For anyone who might be interested in the video but doesn't want to invest almost 2 hours... Around the 46 minute mark, Chris mentions that there are about 1-3 billion cells per mL in both liquid yeast and "yeast collected from the bottom of the beer after fermentation". He refers to both of...

Forgot to post, so I'm a little behind... +5.5 gallons Chai RIS +5.5 gallons Hopslam clone +5.5 gallons Kolsch +5.5 gallons BE-256 Golden strong ale +5.5 gallons Bell's Two hearted clone 3,337.5 + 27. 5= 3,365 gallons

Thanks for the response, Crusader! I saw a brief discussion earlier about adjusting for brew house efficiency and it made me wonder about simply scaling to make a beer bigger. Honestly, up to this point, I've always just scaled everything up proportionally to compensate for my poor efficiency...

I hope to brew this one soon. Also interested in making a sort of "Double LHMS". Anyone have any success scaling this up to something a bit bigger? I'm thinking 7-8%ABV would be nice. I've seen a few people mention it. In terms of recipe development, is it generally better to increase only...

I'm finally preparing to brew this. Probably still a month or so out because I'll be pitching part of a US-05 cake from a smaller IPA. There's a bit of a yeast shortage where I live (SE Asia) due to Coronavirus halting imports, so I have to ration and reuse my yeast. I'll be sure to update and...

My "BGSA" finished much dryer than expected (I was expecting dry) and it was definitely a banana bomb initially. It's still very fruity, but the banana character is fading. As others have said, this is a strange, fast finishing, very highly attenuating, banana-ester producing yeast. Not sure...

I also calibrated my mash paddle and use the dipstick method. I am able to hit my numbers much easier now and I think it has improved my brewing. If you need help with the calculations I'd be glad to help.

Just thought of this as soon as I clicked to submit my last post... The Adam Sandler movie Uncut Gems is insanely tense and surprisingly good. My God, I felt like I was going to have a panic attack during the movie and felt like I'd had a heart attack when it finished. If you can't find...

Bongo, I agree with all of that. I've always enjoyed Tarantino films for a lot of the same reasons... Camera angles, lighting, the dialogue and tension that builds between characters in scenes, etc. are all fantastic. If you are mindful of those things, try not to let the unbelievably dark...

I actually like Ozark more than BCS and probably just as much as Breaking Bad. The last couple seasons of BCS were good but the first couple were quite slow and difficult for me to really get in to. I am excited to see what happens to the Byrds (Ozarks) and Kim Wexler (BCS).