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That's seriously rushing a RIS, I'm doing one right now and running 3 weeks primary, 3 months secondary and 4-6 months bottle aging. Be patient with big beers, but 3 weeks primary won't hurt anything. Let the yeast do their work or you could end up with bottle bombs!!

I just recently did their lederhosen kit with kolsch yeast. Good stuff!

I am in Michigan as well and just recently used S-04. I agree with the tub and aquarium heater to up the temp. I usually start my primary in my basement for 2-3 days and then move to an upstairs closet to bring the heat to around 65f. I have heard of people fermenting S-04 at the lower end of...

I suppose I should add my Og was 1.112 and 2 weeks in I'm sitting steady at 1.028. Hoping to tick a few more points off but I suppose time shall tell.

Hermanpeckel, not to highjack your thread, but I've been reading up on this a lot over the past week or so. In actually a ways away from bottling my RIS. I plan on aging 1 month primary, 3 months secondary with French oak, soaked in bourbon. Then finally bottling and letting condition until...

I recently made a RIS that's currently in the primary. I had an og of 1.110 and I'm sitting two weeks in at 1.028. I used 2 packs of safale s-04 yeast, rehydrated and I didn't have any such fermentation issues. As for the aging I have been told patience is key. This is a beer that take awhile...

My wife's uncle brewed a lot in his younger days and told me about 6 months ago wait until you have a blowoff. Needless to say on my next batch, I woke up at 5 am for work to find my wee heavy all over the walls and ceiling. My wife just rolled her eyes and said enjoy your morning, and clean...

I personally have never used nibs, but my friend uses them successfully all the time in his stout. I believe he puts them I'm secondary after soaking in vodka for a few days.

917+ 5 gallons Russian imperial Stout! = 922

Most orange zest is added late boil to my knowledge. Fruits are added to a secondary as stated above. I do secondary most beers I do but thinking about getting away from it to allow more primary space. I could be wrong about adding orange zest and maybe it could be done in secondary but I'm...

Burners help, it took me a few times to figure out how to control the boilovers. Try adding hops slowly if you didn't do so and stirring constantly. It reduces the build up, and makes it easier to control. Welcome to the hobby though and enjoy the rewards!!

Boilovers happen, I either stir like crazy when adding hops and even sometimes lift the pot off for a second or two to settle down. What kind of beer are you making for your first?

I've always heard cherries in secondary, sanitized and then frozen. Added after that to reduce risk of infection. Freezing breaks down membrane and let's flavor break out better. This is just my understanding though and I'm no pro. So if anyone else chimes in, I'd listen further advice as well

I think it's personal preference for the most part. I usually do run a secondary. I didn't when I started originally because of lack of equipment. With that being said my good friend does all grain, and he doesn't use a secondary. So find out what works best for you! Cheers!

I used -04 on my RIS but the recipe actually said to use -05 as an substitute for the wyeast. I have also used -05 successfully on a couple oatmeal stouts in the past! Can't go wrong

Thanks for that regurgitated advice!! I will definitely use spirals instead of the chips. I remember seeing that in forums before as well.

Thanks for the replies. I was amazed at how fast it took off and at the rate it dropped. I am pleased so far and I understand patience is key. I plan on adding the port soaked oak chips and running on secondary until April. Then bottle aging until at least the end of August. Figure it would...

Sorry maybe I'm confused. I thought S-04 was also referred to as Nottingham. I am elevating the temp a few degrees higher though and I plan on keeping in the primary for at least 3 weeks. Thanks for both responses though. Appreciate the advice. This is my first big beer. Usually around the...

So I brewed a RIS ( Kate the great clone) Saturday. Had an og of 1.110 and 72 hours in I'm sitting at 1.032. Attenuation is right around 70% I believe. Can I expect this Nottingham to drop any more? Or should I ask what can I expect for a Fg? Any pointers would be appreciated!!

If you were looking at an ale instead of lagering, I would suggest NB Lederhosen. I recently brewed this kit and it has a fast turn around with great potential. I'm a big fan of Oktoberfest beers and this one works well!