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Nice SpottedDogBrewing, thanks for posting! What kind of efficiency did you get? Did you do any manual re-circulation or just leave the mash alone?

Personally I let this recipe sit 3 weeks in primary before packaging. Every time I've tried sooner I've regretted it due to locking in sulfur (rotten eggs) aroma. Once packaged with that it seems impossible to get rid of. Maybe I did other things wrong but now I always wait, out of caution. So I...

CSI, love experimenting with your syrups and have had some great results with my Belgian brews trying all of them, so thanks. I noticed on your site now for the the Blue recipe you have 2lbs of D-45, but didn't see much mention of how that turned out here. So can share the results of the...

Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results. Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?

Sulfur is quite common during active fermentation in my experience. I would give it a week and would expect the sulfur to go away. Sent from my iPhone using Home Brew

Brewed this again 2 nights ago. Used same recipe except used 3711 this time (3426 last time). First batch of this was my favorite brew yet. 3426 batch took me from 1.074 to 1.015. Hoping this one gets a touch lower. Sent from my iPhone using Home Brew

I wait it out and warm it up. Took it to 80 and it has dropped to 1.015 and looks like it's still going. Will give it some more time.

Well, 13 days in primary and it's at 1.022. I measured at 8 days and it was also at 1.022. Temps were in upper 70s, and touched low 80 up to day 8 or so. Fallen to upper 60s now. Do I go buy a 3711 pack and pitch it? Or do I warm it back up and wait a week or two?

Ahh, got it. Makes sense, thanks for quick reply. Yeah 1.006 would get it closer to advertised 8.5 ABV if not exceed. Will see where the 3726 takes me. Good to know, I would be very content with something like a Chainbreaker too! Very good beer.

Brewed this last night using Schumed recipe. Thanks! Hit numbers I was looking for and used WYeast 3726 with starter. I just noticed this recipe comes in around 7.5 ABV. Looks like Boulevard has it at 8.5 ABV. Sounds like the recipe is solid but why the discrepancy? And/or what's it missing?

I added the entire thing. I have never done a starter that big, is that bad practice?

Getting better every day, I brewed it 7 weeks ago. Beautiful color, great taste. I used the Maris otter and BIAB. Nice malty, biscuity flavor. Exactly what i was looking for! Thanks Mystic Mead!

I brewed this recipe last night. I did BIAB, I added a pound of caramunich and otherwise followed the recipe. I started with 8.5 gals of water and after boil was down to just 4.5. I usually start at about 7.5 gals but figured with 90 min boil and all that grain I should use a bit more. I guess I...

Awesome, thanks. Really pumped to taste!

Sounds like most let this ferment about 4 weeks...do you rack to secondary, or just leave in primary and then to keg at 4 weeks? Not sure if that would affect color/clarity?

Thanks for the recipe! I brewed this weekend with us-05 & marris otter. Not sure my efficiency was great but eneded up at 1.056 OG, did BIAB starting w 8 gallons of water. Also used my first ever harvest of my homegrown cascade hops, frozen and dried. Will see. Thanks to all the posts.

So it seems like the rotten egg/sulfur questions are coming up a lot lately. Any experts on here that can chime in on how/if that can be controlled? Is it due to high ferm temps, low temps, changing temps, etc? Is it just always going to occur with this yeast and its just a matter of waiting...

On the topic of rotten egg odor. I brewed my second attempt at this 10 days ago. Days 3-7 it had the same rotten egg as before. But this morning I am excited to report no bad odors at all, its gone! Last time it never went away in the keg. Differences: I used WL300 instead of wyeast 3068, I...

Interesting, yeah, sorry. Others did say they had better luck with the smell going away though...for my stinky batch I was rushed and didn't use a starter either. I used Wyeast 3068 for that one but just one pack for 5 gal. I have a starter going with WL300 for a brew this weekend right now...

I posted a couple months ago regarding a rotten egg problem. I kegged after 10 days with the smell. I then purged and let it sit. I tried purging multiple times a day. It did get better with the smell getting less pungent but after 2 months it never went away. I couldn't drink it without...