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I'd like the Imperial IPA - All-Grain Recipe Kit!

Thanks, Chris -- I will give it a shot!

Yesterday, I received a recently emptied 8g whiskey barrel; apparently one of the staves is cracked and has previously leaked some of the barrel's contents (see attached). This is my first experience with a barrel, so sor those of you who have done barrel aging previously: Is this a common...

Thanks, all -- an extra pound it is! No rice hulls, unfortunately. <gulp> I like to use the spent grains for bread baking so avoid hulls unless necessary and it seemed to be about a 50/50 split on using hulls with small amounts of rye. I'll keep my fingers crossed.

Hoping to brew this up tomorrow, timing permitting. No thoughts? I'll take anything :)

I'll be brewing what is both my first rye and my first imperial IPA this weekend. Overall, I wanted something big and boozy with a malty backbone to support citrus and spice. I would like a notable rye contribution but not overwhelming or overpowering, particularly with respect to the...

I'm in!

I'm in, thanks!

:mug: !!

Thanks for the response! My only previous attempt was at 65 with a free rise to 72 and that ended up fairly fruity. It was generally delicious, but I didn't get any noticeable pepper; maybe I'll try it cool and see what happens. Are there any other suggestions out there before I commit?

I hate to start another 550 thread but I can't seem to find anything remotely close to consensus on the best fermentation temperatures for 550 to produce moderate peppery spiciness and (non-banana) fruit. I've managed to pin down suggested temperatures ranging somewhere between 64 and 78 (!)...

I'm in :mug:

Looks great!

I think there's a good chance the yeast was stressed, actually. It was liquid (WLP001) and this batch was my first test of a brand new HI 190-M stir plate which locked up multiple times in the first three days. On two of those days, I came home from work to find it just sitting there idle with...

I'll also vouch for the CDN DTQ450X. I acquired mine from Amazon for $11.50 two years ago and have been very happy with it. I've not observed any inaccuracies but agree that as long as it's consistent, adjustments get built into your process anyway.

Thanks, kombat. Maybe I was unnecessarily suspicious due to the over attenuation (1.007 instead of expected 1.012) and the intense clovey flavors at two weeks (from a repitch of WLP001!). Re-reading my prior post, it may not be clear so I'll reiterate that the flakey skin did cover the entire...

My American Amber has whitish flakes on the surface at 29 days and has over attenuated with (86.7% AA at 16 days). The flakes are shown here, but dispersed when I inserted the autosiphon for a sample. Does this also look infected to everyone else or is this some crazy yeast rafting phenomena?

American Amber with whitish flakes. Beer is at 86.7% and at 29 days, flakes covered entire surface (but dispersed when I inserted the autosiphon for a sample).

Thanks! I'll go with that, then :)

I stopped by a different shop today while out of town to pick up a few malts. The chocolate malt they had was Crisp 500 - 600L. I was concerned that might be a bit too roasty and opted for Crisp Pale Chocolate at 350 - 450L. From what I understand, this will be a reasonable sub for the 350 L...