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Cubes. Definately cubes. More depth of flavor, less wood.

Yeah. By the time it was all said and done i had added 4 oz of hungarian cubes you'll have to let me know how the old ale goes.

Drinking a bomber of this right now and it is fantastic. Smooth vanilla oak, almost a hint of white wine oak flavor. I bottled at the beginning of october 11. Love this beer.

what was your mash temp and ferm temp?

+10 gallons 2646

the cellar homebrew. North Seattle (Fremont, greenlake, phinney ridge, greenwood) or if you can afford it belltown/capitol hill. Check out Naked City Brewery on 87th ave north and Greenwood avenue. Right across the street is Pillager Pub. Tons of brew pubs in the area. Great town from...

Was planning on a week of dry hop. If I don't get it bottled by Sunday though the family is coming to town and I will lose my chance for another two weekends to get it bottled.

Should I wait until my dry hop period is up before cold crashing? Or is it ok to overlap my cold crash and dry hop times by 2 days?

Krausen has dropped and so I took a hydro sample. 0.99. Wow... I was just hoping to get to 1.01 or so. On the upside it did taste fantastic and the yeast profile is making its way through the hops. Can't wait to get this dry hopped and bottled to see what it is all about.

IBU's were close to 200. Most were from the first wort hop and are really smooth bitterness. That being said the beer was too sweet for my taste. The bitterness lingered on the back end but were completely overwhelmed up front by the sweet malt flavor. I felt it would have been better dried...

a teaspoon and a half to a 6 gallon batch.

tonight and yeast and krausen was flowing out of the airlock....wow...unintended consequences.

Will do. Hey you wouldn't happen to be in Central Missouri with a handle like "osagedr" would you ?

what was the mash temp?

24 hours after adding Beta AE the brew is back at high krausen and chugging away. Pretty happy so far.

I need to dry hop still. I am curious to see how much further attenuation I get. It was definitely active this morning. And yes I know airlock activity is not a sign of fermentation or lack thereof.

Yeah. Over a week the SG did not drop any more. It was a consistent 1.023 in three measurements. It restarted last night. We'll see how it goes from here. Thanks for the tip on the dextrose. Depending on how it goes from here I may try it.

1.023. Was experimenting with 3787 wyeast to see if any of the characteristics of the yeast would make it through a STUPIDLY hopped DIPA. OG was 1.073. Missed my mash temp due to a thermometer issue. End of the mash was at 160 rather than the 152 I was hoping for. Just added some amylase...

And it sucked me in again.

buy granulaed sugar and make belgian candi sugar with it. it's not hard and it will invert the sugar.