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How long did you leave in primary/secondary/bottles? Fermentation temp? I've done some more reading and 2 of the big things I missed that people keep mentioning are to ferment around 66, and let it sit in the secondary for around 2 months.

I threw the ingredients in beer calculus and here is what I came up with. Keeps the proportions right, and assumes a 70% efficiency. 10 lb 12 oz Pale Liquid Extract (70%) 2 lb 2 oz Vienna Malt (14%) 12 oz Caramel 20 L (5%) 8 oz Gambrinus Honey Malt (3%) 8 oz Cara-Pils/Dextrine (3%)...

Well, I ran into some complications. Around the 3rd day of fermentation, it was so vigorous it actually pushed my blowoff stopper and hose out of the carboy and was shooting out like mount vesuvius. I caught it after maybe 15 min since I was constantly checking on it because the krausen was so...

Brewed it on 9/16 2 weeks ago and it's STILL fermenting. Was planning on racking to secondary today and dry hopping but looks like I'll have to wait a few more days. Hopefully that means I'll be able to reach the 10% abv, though.

Going to brew it next week. Here's what I've come up with and plugged into beercalculus.hopville.com. SRM=7 OG=1.094 FG=1.025 IBU= 64 ABV= 9.2% 12 lb pale liquid extract 9.5 oz crystal malt 9.5 oz honey malt 2 oz centennial (60 min) 1 oz vanguard (60) 2 oz glacier (20) 1.25...

Can anyone help convert the recipe above to an extract version? Thanks