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Snuck a taste of one of these after just 8 days in the bottle, cooled for 45 min in the freezer (yes, less than ideal, I know). This is already an amazing beer! I cannot believe how well the favors blend together. A little Citra is the perfect compliment, too. I can't believe this is so smooth...

Just bottled an extract version of this. Used US-05 (had it on hand) which fermented it out to 1.016. Got a lot of pineapple aroma and flavor and much less of the other flavor additions. Will see how it ends up after it is carbed and cold.

Ok...Beertools must be using Rager.

So after 5 weeks on the stirplate went from 1.085 to 1.015 with WLP530 kept at 66-67 F ambient the whole time. Not too bad for extract (Briess Pilsen Light DME). Tastes no different than without stirring. Will see how it turns out after it carbs and conditions a bit.

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Hmmm... Something is strange. OG was 1.085 and recipe had 20% sucrose (sucrose added on day 2) and had vigorous fermentation blowing out my stopper and blowoff hose. MrMalty pitch rate with fresh yeast, O2 injected at pitch and 12 hours later. Fermentation slowed after a week (about a...

Slanting yeast or making glycerol stocks (preferred) can also save money. Just have to plan your brew day in advance to have a sufficient starter built up.

1, 2, & 3. Capitol Brewery Blonde Dopplebock 4. Westmalle Tripel 5. Westvleteren XII (6. Pliny the Elder) (7. New Glarus Dancing Man Wheat) (8. Bells Hopslam) (9. Founders KBS) (10. PBR)

Thanks, pwortiz. Reviewed this thread a bit more and I think I will brew this as-is without changing anything.

Planning on brewing something similar to this baby this weekend. Seemed quite light on the hops, so I put this recipe in BeerSmith and get: OG 1.087, FG 1.016, 9.5% ABV, SRM 12.8, but only 17.6 IBU and 0.202 IBU/SG. I believe OP states 37 IBU which gives 0.425 IBU/SG which would seem more...

I did a 1 gal extract tripel yesterday and put the fermenter on my stirplate on low speed to see what happens. I really don't see how stirring can have anything other than a positive effect. Reducing yeast sedimentation, improving yeast-wort contact, and increasing wort-to-headspace contact to...