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Here's the Hoponius Union recipe from August Schell @ Jack's Abbey. Published in the Jan/Feb 2016 issue of BYO. They use a lot lower hop quantities for late additions in comparison to the recipe brewed by the OP. This appears to be much more in line with what you'd expect, instead of like 9...

With the recipe below, how long is the mash? Everyone mentions a 60 min boil, but I need to know mash time. Need this info ASAP, I'm going to have an early morning session tomorrow. Thanks!!

mr malty has great info, thanks for the tip. i think i'm just going to purchase three vials of WLP001 and make a starter at about noon. Then brew, and pitch at about 10pm later that night. That should be enough time to get the starter going to the extent I need. I'll do the math from mr...

I'm brewing a Russian Imperial Stout tomorrow and I'm having issues figuring out how much yeast to pitch. Won't be able to make a starter because I can't get to the brew store to purchase the yeast until tomorrow morning (before the session). I won't have access to the yeast date until I get...

The most recent 5 or so pages of discussion are all around technique and not the actual beer being brewed. How did the beer come out for everyone? Has anyone brewed it a second time? Do you believe it's tasty enough to want to brew more of it? My numbers were spot on, a bit under-carbed...

I'm brewing a 3 gallon batch of this tomorrow, I scaled down Balto Charlie's recipe and compared it to Jamil's. Three questions Balto: 1. Did you mash at 155 F? If not what was mash temp. 2. What temp did you ferment? 3. Did you force carbonate or simply keg around 14 days and let...