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Can you elaborate one when did this in your process? I have been thinking about this as well for an IPA. Did you pass it through the hop rocket after fermentation and into your keg, then carbonate? What temperature was the beer when you passed it through the hop rocket?

FWIW, I've done a handful of extract brews with steeping grains and haven't tied the bag to anything or burnt anything. You're only heating to 170F and taking the bag out. I usually would stir every so often, though. But wouldn't hurt to tie the bag off the bottom. :mug:

Did you check the gravity with a hydrometer before you transferred it to secondary? Looks like it's still fermenting. Have you been keeping it at a steady temperature? If its too cold for the yeast, they may slow down or go dormant, but re-start if it gets warmer. Typical ale yeasts like...

The primary fermentation took almost two months? I would bet that's your off flavor culprit. That's an awful long time, and yeast could be dying off and causing off flavors. Plus using dry yeast for a 9 abv beer would seem to be too stressful for the yeast which would also cause them to produce...

Not all cream ale, IPA, lager, etc, recipes will be the same. Extract is essentially malt sugar, which the yeast will consume to produce carbon dioxide, alcohol, and other compounds that give beer it's flavor. The more extract, the higher the ABV will be. But, LME and DME are not equal...

I'm in!

I'm in!

Why build one when you can win one?? I'm in! :)

I'm in :mug:

I left a beer on the yeast for almost 2 months because it took longer than expected to get my kegerator ready and that was too long. When I was done racking, I noticed the yeast cake wasn't a cake at all, but grayish and crumbly. Beer tasted horrible, and age didn't help. Ended up dumping it.

You didn't dissolve the gelatin at all? Just tossed it in the keg?

Count me in, please.

Finally getting around to posting my cleaned up beverage air bm 23. Tap handle artwork is courtesy of my buddy Micah. That's my handy work with the fake lemon for the fresh squeezed lemonade for the kids.

Do you still need caps? I'm cleaning out the basement, and I have a bunch to get rid of. I started collecting with the intent of creating something with it, but those plans have changed. It's about two one-gallon ziplok bags worth of caps. Maybe we could work something out on shipping...

Yep, take that og once you're at 5 gal, but before adding yeast. You should also be near pitching temp. Specific Gravity decreases with temperature increase. In other words, take og at 70f not 100f. I like using a sanitized turkey baster to take samples.

Very nice write-up! The only thing I would add is to have a water spray bottle handy when your wort first comes to a boil - it's great for knocking down foam and preventing boilovers! Also, the pitching and fermenting temps will be yeast dependent - 75F could be too warm for some strains...

Pick me! :mug:

I'm also developing a Boddington's recipe (partial mash)... have yet to brew it, but hopefully soon. I would note that there's a Boddington's Bitter (3.8%?), Pub Ale (higher ABV at 4.6%), and the Cask version that Orfy was cloning. If you're going after the Pub Ale, you'd want a higher SG...

Everything I've gotten from northern brewer has been good. Dead ringer (bells 2 hearted clone) was the best. Irish dry stout, honey kolsch and chinook ipa are great as well. I did the chocolate covered beavr nuts from Midwest, but that's a partial mash. Not too much more complicated than extract...

Chip left also?? I thought he stayed.