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I'm in. Thanks!

I would say give it more time and maybe some yeast nutrient. Did you boil or invert your white sugar before adding it? If not the yeast will invert it on their own but it will take them longer to ferment it and may stress them.

Cherries are in season here in California. I just got several pounds from my neighbor whose daughter lives on a orchard, and they are delicious!

If you want thick, then use a high percentage of your base grain as malted rye. Like 50 to 70 percent malted rye. You will get thick beer.

Your water is very similar to my own. Works great for darker beers on its own. For pale beers I usually dilute with reverse osmosis water 50/50 and add calcium chloride and gypsum to get my mineral content where I want it. Plus acidulated malt to hit desired mash pH. I suggest using Bru'n water...

Hops direct has all those I believe and reasonably priced. https://hopsdirect.com/

Add in my 27 5 gallon batches, so 135 gallons. 13,175 + 135 = 13,310

Imperial pint glass (20oz capacity). For 22oz bottles I usually just pour into two pint glasses. Or pour one glass consume then pour the remaining portion.

To my knowledge oak doesn't mellow much at all. If it is way over oaked to your taste it will probably always be that way. If it is just a little bit too oakey go ahead and bottle it. Could always turn it into vinegar, I bet that would be some good vinegar.

Maybe post a link to the kit you got. I have a similar sounding setup and don't have any leaking issues. Mine has a flat silicone washer on the outside of the cooler and a red silicone o ring on the inside.

They have it at my LHBS.

If you want raisiny consider some Special B in your grist.

Wlp 099 would be good or wlp 007 then if it stalls add 099. But if you are using what you have on hand then S-04. Depending on OG maybe 2 packets.

I concur with Comfort_Zone. I've used WLP 099 to fix my own barley wine that got stuck at 1.040. Took it down to 1.012 in two weeks.

How did it score? I would focus on that and the judges comments to determine if they thought it was "any good".

I do a Dark Mild that has won a bronze medal. It is on the lighter side of the spectrum but still delicious. 5.5 gallon Batch 6lbs Maris Otter 12oz C60 8oz Melanoiden 6oz Pale Chocolate 1oz EKG 60min 1oz Fuggles 20min Wyeast 1968

Just gonna enjoy some brew with the eclipse. Your recipe sounds delicious! Except no dry hop?

I do believe there is a flavor/aroma contribution from a 60 minute addition. As to why to use a particular variety for bittering, its because of the differing mixture of acids and oils in each hop variety. For example if you target a certain IBU number with say Horizon hops which have a low...

I think you'll be okay. Worst case scenario too much sweet flavor. I doubt you would hit cloying at that amount. You'll just have to see when the beer comes out. If it has too much you will be able to adjust for the next recipe .

I do a Mosaic/Maris Otter SMaSH that is delicious. 11lbs maris otter and 1oz mosaic at 60, 15, 5, and flameout plus a 2 oz dry hop. Wlp 090 San Diego super or wlp 007 (fermented cool) is my typical choice but I'm sure that us-05 or wlp 001 or any other fairly clean yeast would suffice. I also...