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Hey all, does anyone have experience with this yeast?? I recently used this strain on an RIS. I semi-cloned Dark Truth Stout by Boulevard; they were kind enough to send me their recipe and process! They use a Trappist high gravity strain and ferment at 66F until it slows, then ramp up to...

Hey all, So, I've got an RIS fermenting at the moment. OG was 1.094. I got the recipe and procedure directly from a known brewery. In their notes, it says "pitch yeast at 19C (66.2F) to reach 8 Plato (1.032SG), then raise temp to 23C (73.5F) to reach 4.7 Plato (1.019FG)." My question is...

Good morning, HBT'ers. I've been brewing for just over 1yr. Started with all-grain right off the bat. I use a 10gal Igloo as a mash-tun - initially fitted with a sink hose but recently upgraded to a false bottom ($44- at my LHBS, well worth it! I saw an increase from 69% to 79% efficiency)...

Hey all, here's another shameless 'is this gonna taste like beer?' post. This will be my first attempt at an RIS. The recipe is loosely-based around Dark Truth Stout. I'm hoping for that glorious plum flavor that hides in my favorite stouts. Here goes: 15# Pale 2-Row 1# Roasted Barley 1#...

13# American 2-Row 3# Vienna 1# Carapils 1# Flaked Oats 1# Corn Sugar (1tsp Gypsum, 1tsp Cal. Chloride, 1 capful Lactic Acid added to strike water) Single-infusion mash at 149F for 60mins. Lauter and Sparge for 60mins to collect 7.5gals of wort. @60mins - 1.5oz CTZ @10mins - 2oz...

Hey HBT'ers, After a recent trip up to VT (from MA), I can't help but be inspired! I've been brewing for about one year now and I've focused on DIPAs right from the beginning (although I did brew a session IPA that came out nice). Each batch has been based around the same recipe which is an...

Hey all, I'm going to be kegging my latest DIPA tonight and I'd like to share the recipe with the community for any possible feedback/suggestions. The recipe is a slight variation of Avery's Maharaja. Target OG 1.082 Target FG 1.021 Efficiency 69% SRM 11.67 IBU 119.08 18# Irish Ale...

Hey all, newbie here. So, after having brewed just under a dozen DIPA's, I shot for a sessionable hoppy pale ale yesterday. Grain bill was 10# on the dot as opposed to the usual 20ish# for a DIPA. My concern is this: I am used to doughing-in 20# of grain at 164F to achieve about 152F once all...