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Here is my somewhat highly modified version of this recipe. ABV (%): 16+ Recipe Type: All Grain Style: Russian Imperial Stout Yeast: WLP090 then WLP099 after 1 week Yeast Starter: 2 vials into 1 gallon, then step up an additional 2 gallons (1.5 Trillion cells) (Do the same for both Yeast...

I use WLP 090, then after 1 week I add WLP 099. I do big starters of both.

It would seriously be better for Christmas of 2019 or 2020. It's still a bit young at a year old. I've brewed this beer 3 times now. I'll let it sit in the carboy for 18 months, then add a full pound worth of cold pressed Starbucks Sumatra coffee to it, and a full pound of cocoa nibs...then keg...

That is exactly correct. The wort does get warmer than 64 degrees. There is no way for me to prevent that with my current equipment, other than cooling the room substantially below 64 degrees. Sorry for the 2 year late response! :-)

Wouldn't there need to be a counter pressure system like the ones on the professional bottling machines? I think you'd need that to prevent foam overs.

Please put together a tutorial on this with a detailed parts list. I am highly interesting in building this out.

OK, I did finally get it down to 1.020. The bourbon soaked oak chip version of this is delicious! It did take about 10-12 months of sitting for this beer to smooth out a bit. I can't wait to see what it tastes like in another year or so. I just brewed this a second time, but lowered the gravity...

I just did a 20 gallon batch of Heady clone last weekend and ended up with an OG of 1.082, which was slightly higher than I wanted. My mash ended up being too efficient. :-) I brewed on a Saturday, and by Wednesday the bubbles slowed down to one bubble every half second, so I decided to take a...

OK, so I ended up using EC-1118 since it was all simple sugars. In the end, I ended up adding roughly 4 gallons of water throughout the process to get the gravity from 1.077 down to 1.040. The main activity has slowed down, but there should still be several days of fermentation yet. I'm hoping I...

Yes it was stepped up. First a gallon, then 3, then 5. I concur with the 3 gallons of yeast when I emptied the conical. Here's where I'm at. I tried pitching the rehydrated EC-1118 on a gallon of the beer with zero results. Next I tried the same thing with 50/50 water and beer. It's now...

I have a few things to try yet. Here is what I'm going to do. 1. Take a 1 gallon glass jug and fill it 3/4 full with what I have that is 1.070 2. Pitch a freshly hydrated packet of EC-1118, and see what the gravity looks like in several days. 3. If that doesn't work, then I could try the...

No, it is not from unfermentables. I've seen the gravity as low as 1.030 before adding any sugar at all.

OK, so this has been such a long journey for me. I did a 15 gallon batch. ....long story short The batch is stuck @ 1.070 O.G. with all of the sugar calculations is 1.177 I have tried pitching a 6 gallon (decanted) starter of WLP099 back onto it....nothing happened after weeks of...

Here's what I did for tweaking the recipe: Brewed on: August 31st, 2013 Yeast: WLP090, then WLP099 Yeast Starter: HUGE – 3 vial stepped up 3 times to 1 gallon, then 3 gallon, then 6 gallon Batch Size (Gallons): 15 My Original Gravity: 1.127 (missed the mark by 5 points) Final Target...