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As phillipv says, I wouldn't use any grapefruit juice at all. You can get plenty of that from Cascade and Amarillo hops. Late additions and dry hopping should do the trick.

Enjoying my first bottle from this batch and it is damn good! Crystal clear, perfectly carbonated, hoppy but balanced, and the aroma is amazing...the best smelling aroma in a beer I have made so far. (Wish I could claim credit for the recipe!) Unfortunately, I only had one bottle of Stone...

Too late to be of much use, I did this and it didn't really matter. Took off quick, slowed down to a crawl after 24 hours, added sugar, picked up again for a day, then quit at about the same point it was when I added the sugar. I think keeping the temps in the mid 80s is more important than...

If the Stone 08.08.08 recipe is used I will already have some aged for almost 2 years. Just bottled it this past week after brewing 3 months ago. I figured I'll try one in about 4 weeks.

It will probably be a pretty dark beer, especially if you boil all the DME for 60 mins. When I used to use extract all my beers would be darker than the calculators suggested.

Perhaps I was overcompensating in my attempt to not have a super grapefruit taste. I did an IPA with this hop sched and it was too grapefruity for my liking: 1 oz. Magnum 60 min 1 oz. Centennial 15 min 1 oz. Centennial 5 min 1 oz. Centennial dry Maybe I will do something like this: 1.25 oz...

I ordered the ingredients to brew this: Batch size: 6.0 gallons OG 1.067 FG 1.017 Color 6° SRM Mash Efficiency 75% 12.5 lbs. American Two-row 1.5 lbs. American Munich 1.5 lbs. American Crystal 10L .5 lbs American Crystal 40L 1.5 oz. Chinook 13.6 60 mins 1.0 oz. Centennial...

Don't look at it that way, just set a goal first and then shoot for it. It is hard to just whip up a recipe without having something in mind first that you are shooting for. Just easier to stick with the BJCP Style Guide (BJCP 2008 Style Guidelines - Index) before trying to invent your own...

Don't skip the Ahtanum! 1 oz. at flame out would be great. It definitely imparts some floral aromas and flavor. You would be surprised how much an aroma hop can affect the taste. Just smelling the floral notes as you take a drink imparts some flavor. I also think all that Centennial may add...

Couple things... Starters on stir plates don't foam a lot or get a krausen or anything so it is hard to tell if anything is happening. The biggest thing I notice is it gets a lot lighter as the yeast multiply. Next thing is, did you use a refractometer to measure the gravity? I only ask...

What are you trying to go for here? Imperial Porter or something? Looks interesting, but out of balance to me. With decent efficiency that is going to be a barely wine type OG, but black, without that much hop bitterness to balance it out. With a big boil you may still get some decent...

Don't fear the hops in DFH 120, you will be so overwhelmed by the pineapple juice sweetness of 120 that you forget about the hops.

DFH 120 is bottle carbed...although admittedly not much carbonation there.

Just got this in the fermenter and pitched the Wyeast 3724 tonight. Batch size: 6 gallons 10 lbs. Belgian Pils 1 lb. Flaked Wheat 1 lb. Munich Malt 1 lb. Cane Sugar 2 oz. Caramunich III Total - 12 lbs. 2 oz. grain, 1 lb. sugar 60 mins 1.0 oz. Perle 8.0 1 min 0.5 oz...

Although the beer has been producing C02 in the secondary continually the gravity has not dropped much. I think it is pretty much done and I may have to deal with 1.012, not bad considering I started at 1.080. Smelled amazing, awesome hop aroma from the Simcoe and Amarillo. First taste was a...

I absolutely noticed some ripe fruit notes come out...not so much dark fruit though, although that is probably a yeast strain and no dark crystal thing. It was quite hot, after carbing, not pleasant at all. After a couple months the harsh alcohol tones completely disappeared, there is still...

Okay, a bit late with my answer but 1.087 and 1.016 looking back through my notes. Have been slowly drinking the last few bottles while my AG version of this ages.

Took a look at it today, still producing some C02, this Wyeast 1388 just doesn't give up! Kind of curious to take a gravity reading, but after my first lager brew fest this weekend, not feeling like sanitizing anything. Popped the stopper and it did smell good though. The Stone recipe says to...

I have used this yeast a few times, each time with a starter. The first two with big starters had a couple inches of krausen, fermented hard and heavy for a week or so, then settled down and continued to ferment for weeks. The third was with a huge starter and it was explosive, right through...

Was extremely busy so let it sit at 60 for another week and racked today. Before racking noticed that the airlock was still bubbling, even at 60. Checked gravity and it was down to 1.012. Not going to let it sit on the yeast any longer, will let it finish up in secondary...still plenty cloudy...