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It can easily take a few more weeks for a high gravity beer to carbonate fully. Wait it out.

Yep, it says it in the link to his brew setup.

I would personally leave it in the primary for about a month then rack it to secondary and let it age for 6 months or longer. This is what I'm doing with the barleywine I recently brewed.

If it's a 5 gallon batch I would tack on between .008 and .010 to the original gravity.

I would assume it's pretty close to the flaked rice number. I don't think anyone's going to be able to give you an exact number.

I think lemongrass could certainly be interesting. I would do a split batch.

From Wikipedia, "Maltodextrin, a lightly hydrolyzed (DE 10–20) starch product used as a bland-tasting filler and thickener."

I'm pretty sure the spicy flavor in this beer is from Hefe yeast.

Oh, I'm using a bucket.

A piece of foil over the top? I have the cap, I don't have the piece inside there but I can't find the tubing I was going to use for a blowoff so I'm kind of screwed on that option so any other ideas would be helpful.

Hey, I'm missing the middle piece of the airlock and my batch is cooling down right now so what should I do? :mug:

I keep forgetting to stir the mash after adding the sparge water and I think thats why my efficiency has been in the lower range.

Won't that quart of water be completely gone at the end of the boil?

You're probably going to end up with some banana :ban:

I got 33.7 IBU's from BeerSmith but anyway it will mellow if you give it time.

I really thought the peanuts were pretty reasonable in mine, enough to cushion the items without flying everywhere when you open the box.

:rockin: I'll get it. Thanks for the advice.

I didn't use it quite in it's pure form, I sparged but not with much water and the crush on the grains wasn't the best either so I'd say I'm right where I should be.. once I get the technique down my efficiency will probably move up. :mug:

lol :mug: I only got about 55% on a barley wine I brewed today, just wondering if it's normal as I had been running a bit higher. I'm also doing a brew in a bag though and I don't have much experience with it so.. edit: conpewter - I was approaching 60% so I'm going to assume I'm within range?

Less for more time will always be the preferable option, plus you can add more oak later. I would personally take it slow and get it to the right level of oak. I would also probably just soak them in hard liquor myself for fear of cooking out any flavor in the pressure cooker.