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Man. I just was wondering what the big difference was for my usage and it looks like this will answer it for me. Thanks for this.

Calculated before or after boil?

1.015 is like an ending gravity...or am I nuts? For that matter, it shouldn't rise upon fermentation

You had to mean 1.105, right? That is high but maybe not insane for a imperial stout.

Ok. I am 1.022. Right where I thought it would be after 1 week. I am an idiot...because it has only been 1 week and not two. I guess that is what having a baby 5 days after brew day will do...scramble your brain. The sample I took tasted wonderful...Maybe beyond wonderful. I am going to...

I do realize that the airlock is, by no means, a quantitative measure, but in an otherwise airtight system, should be a fairly reliable qualitative measure. The fermentation took off with 2 hrs of yeast pitch, and has steadily proceeded for the last 14 days. Airlock has slowed from 3...

I am brewing an iipa that had a starting gravity of 1.073. I am supposed to dry hop at day 14...but it is still bubbling away. I am gonna check the gravity today, but before I do that, I am curious if waiting for the bubbling to quit prior to my hop addition will cause any ill effect. I mean...

And again, this recipe matched up really well in a side by side with heady. I am hopeful that mine comes out as well as his did.

Very similar to page one here, but 11 lbs. 8 oz. - Maris Otter malted barley 12 oz. - Caramalt malted barley 12 oz. - Torrified Wheat 8 oz. - Turbinado Sugar (Pure/Raw sugar) Hops: 10 mL HopShot 1.5 oz. - Apollo 2 oz. - Cascade 1.5 oz. - Centennial 3.5 oz. - Columbus 6 oz. - Simcoe...

So you are saying there is no wheat in heady, or no wheat in the clone? I have tried them back to back and I can say with confidence they taste as close as possible without having the recipe from Kimmich. As for maris vs pearl. ..I dunno. Again, flavor profile was spot on.

I am just putting out a feeler. I had this 2 years ago while in NH and I would love to clone it or even make something similar. It was very tasty, and the roasted coffee flavor was very pronounced. What will give me that character?

Got this in the fermenter on Thursday. BubBling away now. Used Maris otter as base and torrified wheat. Yeast was Conan grown from a can. Very excited as a buddy brewed this using Maris and terrified wheat and it was dialed in. Back to back with heady, it matched up well.

In primary but after the bulk of the fermentation is done, I assume...am I correct?

Thanks for the tip. With all of your help this may actually be a drinkable beer.

Just a follow-up for anyone interested. I opened the primary to see what the story was, and the layer of hops was a super thin veneer of crusty hops that had formed perfectly to cover the bottom of the stopper and the top 2 inches of the sides of neck, which gave the appearance of a plug of...

Good guess. You obviously know more than I about why. I just know I like the taste. Truthfully, I have never even had the original...just his clone.

I am preparing to brew a friends clone, and he lists times for hop additions. The times are 60, 25, 5. The boil is 90 minutes. I assume these times count down from 90, so the additions are made with 60 minutes remaining, 25 remaining, and 5 remaining minutes of the boil. Thanks for helping...

I literally have no idea. I used pellet hops...like 3oz. I was following kit directions against my better judgment.

I used a 6. I guess I will have to go bigger? My temp was a little warm initially and the yeast went off like crazy. I was hoping better temp control would prevent this in the future. I did want to thank you for your fast reply.

Well, I searched this and another forum I belong to, and I can't seem to find any good answer (perhaps my search terms are poorly chosen). My primary is going on about 8 days...not planning to secondary. I am planning to dry hop...and when I looked in the neck of the carboy, I noticed a large...