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We brewed the all-grain version of this. It turned out amazing... kudos all around from those we've shared it with. After the "oak chip auto-siphon disaster" of a different batch, we opted to do the secondary of this one in a plastic bucket and put the coconut in a large mesh bag -- no issue...

We are not doing anything fancy with the mashes... all our batches are somewhere between 149 - 151 degrees for ~60 minutes. Fly sparging with no mash out. We tasted the hydrometer sample and it was not hot or solventy, a little more alcohol character than a typical beer but it definitely did...

We had those "worse problems" with the Tripel we bottled last weekend... Could only get it down to 1.017 and it tasted pretty sweet when we bottled. Lesson learned on that one was not to move it to secondary as quickly next time (only 14 days on that one)l It went into the secondary at 1.026...

Brewed our first Barley Wine about 3 weeks ago. Racked to secondary tonight. It went from 1.083 down to 1.006 in 19 days (10.2% ABV). This caught me a little off guard because Beer Smith estimated the FG to be 1.016 and the ABV should have been closer to 9%. Since it's attenuated so much...

I'm about to brew my second batch of all-grain. I am attempting to convert a delicious double IPA extract recipe (with some steeping grains) into an all-grain recipe. My extract recipe used 9 lbs of pilsner liquid malt extract and 1.25 lbs of corn sugar. I'll be replacing the 9 lbs of LME...