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I can't recall having any smoking dreams recently, maybe only in the first year of quitting. Very occasionally I get a slight urge for a smoke but it's easy to remember, the 4 decades of trying/failing to quit, and therefore very easy to convince myself that I don't really want one.

3 years and 9 months. Successfully Nicotine-free. Just thought I'd revive this thread on the off-chance it might help or encourage anyone else to break the shackles.

Wow, I was only 10 months into my escape from the addiction when I wrote my previous post. Very happy to say that I am still completely nicotine free and haven't smoked a single cigarette for two years and two months now. Like somebody else mentioned above, but with a different date obviously...

Also, thought US-05 was neutral at the higher end, whereas S-04 throws some off flavours up high but neutral down low.

Isn't US-05 renowned for peach/stonefruit flavours down at the lower end of its fermentation temp range?

I've had a couple of impressive infections over the years. Just bottled in PET bottles and drank. They were some damn good beer.

Ah yes. The pick it, roll it an' flick it school of inocculation:mug:

As long as it's kept out of direct sunlight/in the dark there won't be any disadvantage to bottling in clear, colourless, glass bottles. Quite often use clear, colourless, bottles myself as it is enjoyable to see the true colour of certain beers.

9.9% ABV is quite respectable for an imperial stout, isn't it? If as you stated, in your original post, "We tasted the beer a week after and it was delicious." why not just go with a great tasting beer, rather than chucking amylase in and having it attenuate into something that tastes totally...

With the amount of chocolate and roast malts in that grist I'd have thought that a slightly burnt taste would be expected and you'd need a decent amount of conditioning time for the flavours to meld and mellow. Having said that, I wouldn't expect a plasticy flavour to be present although that...

Wasn't there a racking cane or auto syphon included with the kit?? Racking the beer to your bottling bucket with an auto syphon is a really easy process and you can avoid exposing your beer to the spigot.

+1. If you have a reasonable idea of the AA% of those unlabeled hops.

Well it was in fact yesterday but, I got a nice little package of brewing supplies through the post; 4kg Maris Otter, 1kg crystal C-75, 1pack Wyeast London ale 1028, 1 pack each of Nottingham, Windsor, US-05 and a couple of ounces each of Centennial, Simcoe and Amarillo.

Advanced brewing and sakeland are both pretty good. If you want to give some business to a great guy, a fellow foreigner/brewer who's started his own brewing supplies business then have a look at the link below. He goes by the name of Tektonjp on HBT. I just got my first shipment, ordered two...

I suppose I must be just too used to seeing pics of peoples' carbuoys filled closer to the transition and using blow off tubes. :tank: That and hating to see all that space being unused when some more beer could be there and going into bottles. ;)

One thing that strikes me about the upper one of those two pics is how much head space you have there. If it were me I'd be looking at how to increase the volume of beer going into the fermentor by using more malt/fermentables/adjuncts and increasing hop additions to balance the higher level of...

If I were in your situation I'd probably use it in a 1 gallon batch. Monitor the fermentation and see where the FG ends up when confirmation of completion is apparent. Then bottle in PET to find out how it reacts after being primed and conditioned.

They will,,,,,,,by farting CO2 and peeing alcohol:fro: +1 on that. Quite envious of that lot and for a total bargain price.

What temperature was the wort sample you measured with your hydrometer?? When was your final addition of extract and how well did you mix?? If you took the measurement whilst the sample was really hot that will cause a higher reading. Likewise, if you made a near end of boil extract addition...

Interested in hearing how this turns out and what sort of ambient temps the yeast had to deal with. :mug: