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Here's a recipe for a DFH 120min IPA clone that inspired my recipe (except I didn't want to use sugar). He oxygenated some. http://homebrewchef.com/120minuteIPArecipe.html That said, I'm now not sure what I'll do...

Thanks for the input. I will definitely add oxygen too.

Hello All, I just brewed a barley wine. I have 4 gallons of 1.112 wort that is fermenting right now. I have 1.6gal 1.200 wort in bottles (after I pulled the 4gal that's now fermenting out of the boil, I boiled the remaining wort even longer). I also have WLP099 super high gravity yeast (I did...

I got them from Hops Direct for ~$0.60/oz and my in-laws were kind enough to donate a small freezer to the brewery :)

I'm brewing a barley wine (more english than american) in a few days. I've got 4oz EKGs and I'm planning on using these. I need to add more hops than this, however. Here are the hops I have to choose from: Cascade Pellet Hops Cluster Pellet Hops Columbus Pellet Hops Centennial...

Okay, I hear you. I just hate to wait. But I do appreciate the advice. I just have to hear it a few times before it sinks in sometimes. I do 2L and then step to a 6L starter for my big beers. This gives me plenty of yeast and my ferments really do finish after 5-6 days. I guess I was under the...

Thanks for all the info, Revvy! I do have a couple questions, though (maybe the answers already here in the forums somewhere?) I've been racking my beers after the primary fermentation has completed (completed measured by apparent attenuation) to get them off the trub on the bottom of the...

Thanks for the input. I've been wondering about whether it's best to age in the secondary or in the bottle. In my case, it's kind of a logistical thing since my fermenting box holds four buckets and I brew once a week.

Why keep it in the primary? My ferments last about 5-6 days. Once I've hit the attenuation I'm targeting I rack it. Then I let it sit for two weeks in the secondary for dry hopping (or in this case, nibs and vanilla). After that, does it matter if it's in a fermenter or in a bottle?

Ha ha. I've seen that picture before. It's a good reminder :)

I'm noticing a pattern in my brews with my beers ending up too dry (at least for my taste). I'm also noticing a strong alcohol bite in some of them. The beer I'll describe below has both of these characteristics. Imperial Stout with Chocolate & Vanilla 5gal Grain bill 19# Maris Otter...

Do any retail outlets in Washington State sell White Labs yeast? I want to get some WLP099. If not, what are people's success in shipping yeast? Thanks!

Thanks for the response. I'm still trying to figure out how the recipe works. The 20# of sugar (in a 10gal batch) just seems like a lot. I'm not interested in brewing high grav beers just to get a high ABV, I like the big body and general characteristics one can get with a big beer. Maybe this...

I'm researching doing a DFH 120 Minute IPA clone. I found this recipe: http://www.homebrewchef.com/120minuteIPArecipe.html It calls for 33# grain (10gal batch). A lot of the gravity comes from corn sugar added during the ferment (20# for 10gal batch). I've never added sugar to a ferment...

I'm going to be making a "Strong Ale" in a few days. I'm calling it a strong ale because it's a high gravity, relatively low hop ale. Here's my recipe. I'll be using Wyeast 1084 Irish Ale. I should have ~200ml thick yeast slurry (this should be plenty of yeast according to Mr. Malty)...

I used to believe that it was impossible to overpitch. Now I believe that it definitely is possible. Here's the thing, if Mr Malty says to pitch 160ml thick yeast slurry, and you pitch 240ml thick yeast slurry, there is a chance that you have overpitched. I have seen this in my own brewing. When...

Congrats on the starter. Be careful not to over do it (this is pretty hard to do). I overpitched (according to Mr Malty) a couple batches of beer. They fermented quickly (90% done in 24 hours) and barley hit the low value of the apparent attenuation for my yeast. Basically the yeast went crazy...

Just brewed an English IIPA. I had 320ml of thick yeast slurry. I only pitched 160ml of it because that's what Mr. Malty said. I'll let you know how this ferment goes. I think that I did overpitch this batch (not the IIPA I just did, but the one previous to it).

Yeah, I was purposely not listing this because it was kind of a mess... I started at 104 for 20min. Then stepped to 140 for 20min, then stepped to 158 for 30min, then mashed out at 170. The problem was that stepping took a LONG time. 104-140 took ~1hr. The other steps took a long time too. This...

It was AG. Here's the grain bill: 14# Maris Otter 3# Biscuit 3# Crystal 60 8oz Wheat 4oz Smoked It was a 5.5gal batch.