Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps.
I considered doing some wax on a few bottles also, but laziness won out.
I'd love to hear how yours turns out, keep us posted.
How doyou get the pacman yeast? i can never find it
I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.
I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary
yak, did you end up brewing a stout with the 3711 saison yeast?
I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.
Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.
I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.
mikeysab said:Anybody think dehusked carafa II would be a suitable sub for black patent?
Brewed this over the weekend... Partial Mash using BIAB... and I messed it up...somehow had written down 4 oz nugget... thought i'd add some personalization to it so I also added 1 oz of wilamette and fuggle for 30 min... IBU is around 100+ now... ugh... When I tasted my sample today I thought...man this is knock your socks off bitter... No wonder.
how did you go about splitting this into two fermenters? Just pitch yeast stir and then transfer half to second vessel?
What were you OG and FG? I got 1.114-5 to 1.033-4. No blow off at all. Sitting at 2 weeks in primary. Not sure if I should rack to secondary since I'm not adding any bourbon chips etc.
Decided just to bottle age this. So it sat in the primary for 5 weeks. Now it's bottled. Hope to test one in 2-3 weeks just to confirm it is carbing.
I've been wanting to do a RIS for a long while. I have an imperial blonde sitting on my pacman yeast cake right now. I think I might make this to rack this onto it once I bottle.
I did a different version of this recipe and actually got Gold in stout category last weekend.
mountainman13 said:Looking for a long term beer, and I think I've found it.
Enter your email address to join: