96 replies to this topic

[MyaCullen]

I thinking this as well.For those of you who have made this, what do you think about adding a vanilla bean or two in secondary?

hmmm. ,maybe

[earthtone]

make it as is, then change it if you feel it needs it. Just try it as is though, it's aMAZing. As has been stated many times before, the difficulty with this one is keeping it around to hit it's prime!!

[Alpha Male]

Kegged my over a year old Stupid. Tried it Sunday, damn fine, damn fine. Jeff

[MyaCullen]

Kegged my over a year old Stupid. Tried it Sunday, damn fine, damn fine. Jeff

a year old, you have more patience than me my friend. gotta be buttah

[Thirsty]

Just transferred the second go around with this to secondary. Went from .091 down to .015 with 3787. Tasted damn fine. Only got a few bottles left from last summer, damn fine beer. This time I will be bottling 3/4 of the keg.

[Fatman]

Anyone try this recipe with WLP550? Any reason not to?

[earthtone]

just opened my trunk and found an untouched case of 12 bombers of this stuff going on 10 months old at this point..... liquid gold...stupid stupid gold.

[Fatman]

I'm planning on giving this a shot tomorrow. I use a Counter flow chiller, so I only really have access to near-boiling and (in this weather) ready to pitch temp wort - when should I add the honey?Also, which of these places would likely have the cheapest orange blossom honey - Grocery store, WalMart, or Trader Joe's?

[drewseslu]

You can just send the wort right back into the kettle from the output of the chiller 'til you hit your temp.Freshness matters, as well, I would go with TJ or a local supermarket.

[dadzcool]

Just finished kegging ten gallons of liquid stupid today. OG was 1.079, FG was 1.009....it finished way low of what I was shooting for...but it did taste really fine heading into the kegs...really a solid recipe...

[gnef]

I still have around half a keg of a batch I made in august, 2008, and it is excellent. It is about time I made another batch, and I am in the process of making it one of the last beers in my current belgian series, so that I will have a good yeast cake to pitch on to.

[Flashman]

I brewed this one 11/08. I moved in 3/09, and a couple of weeks ago I was unpacking some of my empty beer bottles and I found almost a case of this beer in my beer room. I threw a couple in the fridge and had one tonight...it's awesome. If you brew this, definitely be patient and set aside some for aging.

[earthtone]

yeah, just cracked a brew the other night with a buddy and we were pleasantly surprised that the IPA we had opened happened to be a 12 month old bottle of LS. DAMMMMMMN this one just gets better and better and better. Brought a couple bombers to school to celebrate the end of term 'round christmas and fed some samples to a BMC crowd, they all LOVED it and swore it couldn't be beer hahaha.Also took a few bombers home and shared with my family, to profound and resounding exclamations of enjoyment followed by disappointment that it was all gone hahaha.Thanks again for the recipe, if you are even half considering making this, do it and put it away for a rainy day - it'll turn that rain to shine.

[Fatman]

To re-pitch or not to pitch?I brewed this in Dec, pitched 4L starter of WLP550.O.G was 1.103, in Jan gravity was 1.024 - it's currently at 1.020.What you y'all think?Low enough - move to secondary?Pitch champagne yeast?Warm up a bit and roust?Other?

[CaptRon]

To re-pitch or not to pitch? I brewed this in Dec, pitched 4L starter of WLP550. O.G was 1.103, in Jan gravity was 1.024 - it's currently at 1.020. What you y'all think? Low enough - move to secondary? Pitch champagne yeast? Warm up a bit and roust? Other?

I'd vote for warming up a bit and try to wake them up. I have had primaries that have "stuck" but then after moving to secondary form another krausen and start off again. If that doesn't work, then consider some other yeast.

[MyaCullen]

I'd vote for warming up a bit and try to wake them up. I have had primaries that have "stuck" but then after moving to secondary form another krausen and start off again. If that doesn't work, then consider some other yeast.

this sounds like it should work fine, the comments for this yeast from other brewers on the WL site, usually mention warming into the 70's to finish off. That being said, 80% attenuation is pretty well finished, if it doesn't budge further, I believe you are done.

[jammer]

Ok, im about to pull the trigger on this recipe. My mouth waters every time i read this thread. Any updates from you guys that brewed it? Is it worth the $$? It will be a fairly spendy one to brew.