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May the odds be ever in your favor!

In it to win it!

Bamboozle!

In!

Another "in my experience" comment: Wife and I prefer sweet ciders, and if you're looking to avoid K-meta, using Nottingham yeast and cold crashing when the gravity reaches 1.012 - 1.015 will very effectively stop fermentation. Notty drops like a rock when it gets cold. You can't risk...

11764 + 6 gallons of my Imperial Pilsner. = 11770

Klassy, there isn't a burner under your mash tun right? I'd be nervous keeping the propane that close, even to the burners under your boil kettle and HLT. Have you touched the top of your propane tank while those burners are on? [edit] It's a pretty rig, safety issues aside.

Finished right at 1.019, or roughly 7.75% abv. Not too shabby! I let it rest on a couple ounces of bourbon barrel chips for some extra pop, fined with gelatin, and have it lagering in the keg now. Will check back in in a month with the results!

Interesting timing; I just made a bock with 2206. Next time I make it, I may give 2308 a try just to compare. I still haven't worked up the nerve to try a dry lager yeast, and am not sure what it would take to get me to take that leap of faith. Not that your post gives me any incentive to do...

Finally got a brew in this year: 3652.5 + 5.5 of my doppelbock (which will be aged in bourbon barrel chips!) = 3658

Few months behind schedule, but I finally cracked out a batch this weekend. Bubbling away now! When I brewed this the first time, I aged it on bourbon barrel chips, and it was a big hit, though I felt the taste was far too subtle. I am doubling this chips from 2oz to 4oz and will report...

Shawn, 12 days is plenty for primary fermentation on this recipe. You should be good by St. Patrick's day (if that's your goal), assuming you fine or cold crash and do a quick force carb. The first week or two will be cloudy/hazy pints, but this does clear nicely for me after about two weeks...

Agreed all around.

Haven't made this in some time, and now I'm salivating for it. Looks like I know what I'm doing this weekend!

Amazing giveaway! Thanks SsBT!

I've made it twice after my initial post and have never been able to achieve the same efficiency. I tried increasing the 2-row by a pound, and still didn't hit the same numbers. If I were to brew it today, I would go with: 17lbs of 2-row 0.5lbs of blackprintz 1.5lbs chocolate malt 1lb of...

ESB for the win! (all grain)

Because IPAs are supposed to be cloudy! Especially a dry hopped double. Any clear ones you see are filtered. Be proud of your cloudy IPA!

15506 + 5g of double IPA = 15511

BFD, these instructions are for the original STC-1000, and not the new + models that have after market programming flashed onto them. I don't think the originals were set up to have two separate temperature probes. Sorry!