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I also bought a case of Bell's Hopslam so I can trade for a 6 pack of that, if you'd like.

I can get my hands on Zombie Dust and anything 3 Floyd's that is seasonal. I also have a bomber of 2011 Dark Lord Yellow Wax, if that tickles your fancy. Let me know!

Hey guys, I'm looking into picking up a temp controlled fridge. Anyone know of one that can handle at least two full sized 1/2 barrel kegs? I've looked but can't seem to narrow down my search enough to find what I want. I suppose I could always DIY it but then again I'm the least handy...

I got a fresh batch. This bottle has been in the fridge for a bit but tasted it from the first I had. Guess I am. Did I mention my favorite brewery is 3 Floyd's?

Guess I'm extra sensitive to the caramel. Having a hard time enjoying Hoptimum at the moment. Can say the same for most Dogfish Head brews. Would like to taste the other grains and hops but the caramel keeps overpowering them for me.

Nothing new, but American brewers use way too much caramel malt. More than .5 lbs for 5 gallons is unnecessary for any last style I can think of. My two cents.

Yup thanks! I think around 1.016 sounds great. I'll get cracking on it next week.

Thankfully, I have a stir plate. Would it make sense to make a bigger starter than recommended or am I looking for trouble? Mr. Malty has rarely if ever let me down. I was thinking corn sugar at 15 min in the boil and any extra would be added to the primary. I would just boil it down in some...

I'm still having issues with understanding how to get this thing under a FG of 1.020. I want it definitely to have dryness and dominant hop flavors. I based my 3 Floyd's Dreadnaught recipe on the one Nick Floyd gave to BYO a while back. However, the specs are a bit off. On the 3 Floyds website...

In response to diacetyl... I don't think so. I brewed this thing back in March. Honey was clover honey I picked up at the LHBS. Thanks for the feedback guys. Seems all very logical and helpful for sure. I'll definitely take this into account when I tackle my 3 Floyd's Dreadnaught clone.

It honestly reminds me of Dogfish Head 120 IPA. Basically, unbearable.

Alright in terms of flavor, the nose is sweet and not hop forward. Taste has some ripe fruity flavors. Hops in there for sure, but the sharper sweetness seems to overpower it. Very boozy in flavor. Syrupy in body. Murky & brownish in appearance. More barleywine than crisp DIPA I was going for.

Fermenter was not in the water. I always do two weeks for primary.

Before bottling it had an alcoholic burn as I figured for the high ABV. I've had it in an RIS and imperial pumpkin ale I've done before, but those mellowed out well with conditioning. It seemed fine otherwise. I started to notice a week or two after bottling. I tried one and it was definitely...

Nope, I always use a siphon. I do shake the bejesus out out of my fermenter before and after addding yeast at the proper pitching temp. Here goes for recipe. I converted this from an all-grain recipe. It is a half batch - partial mash. OG: 1.101 FG: 1.025 IBU: 142 ABV: 9.8% SRM: 9...

In terms of flavors, there are those sherry, cloying flavors I hear so much about. The hops are lost. The aroma is there but it's more like barleywine than DIPA and I was brewing a beer in the vain of Hoplsam with a recipe that others had tried with great results. My process is pretty...

Thanks for the info. Nothing out of the ordinary. I have success with the rest of my partial mash brews. I use a 22lb bag of ice from 7-11 to do an ice bath where I intermittently switch out the ice and use the other side of my sink until the wort is cooled to pitching temp. I oxygenate a...

Hi there, I've been having issues successfully brewing any kind of double IPA with partial mashing (the only way I can brew right now), and I'm a bit weary of trying another time given the high costs of brewing one. I love them, but dammit they always end up oxidized before I get a chance to...

Yes, as a matter of fact I did get ahold of the brewer. "Eugene is a robust porter with 2-row as a base malt, and castle belgian specialty malts munich, caramunich and special B. The key to the deep dark color and chocolate aroma and flavor is breiss dark choc malt. original gravity = 18.5...

I also notice a very almost cereal-like after taste in there. Reminds me of the torrified wheat I used in recent attempt at a Gumball Head clone. Not totally sure however.