12/09/2007 13:15		Activated Wyeast packs
12/09/2007 14:02		Started 2 gallons R/O water for boil with salts.
12/09/2007 14:25		Hit 165°F, added grain sack, stabilized at about 165°F, gas at 3.5
12/09/2007 14:56		Sock out at 162°F, drain and rinse
12/09/2007 15:03		Added 0.5 gallons R/O and back on high gas for boil.
12/09/2007 15:45		Boiling, added all malt extracts and brown sugar
12/09/2007 15:55		Back to boil, added 2.0 oz of 12%AA Simcoe pellets. Boiled over as I added the hops. Yay. Start hour boil.
12/09/2007 16:25		Add 1.0 oz of 10%AA Phoenix pellets
12/09/2007 16:40		Added Irish Moss
12/09/2007 16:53		Added 1.0 oz 5.1% AA Crystal pellets
12/09/2007 17:01		In ice bath to chill
12/09/2007 17:23		Poured on to ice at about 140, added 1.0 gallon R/O at room, now at 44
12/09/2007 17:45		Added 4 pints of boiling water to bring to 70
12/09/2007 17:50		Sample was OG 1.134 SPGR at 65°F. Pitched two packs of yeast
12/13/2007 05:30		Has been gurgling away for four days now. Still only gas in blowoff tube, but wow, it is fermenting like crazy!
12/17/2007 05:30		Was going to rack, but still a lot of fermentation activity. Just gas so far, no ejected trub.
12/20/2007 05:30		Finally calmed down. Racked about four gallons to secondary after squirting CO2 into carboy.
???		Racked one gallon to a jug and repitched with a quarter package of dry champagne yeast
???		Sample was syrupy and smooth, read 1.029 SPGR at 69°F, corrects to 1.030 for an ABV of 13% so far!
01/17/2008		at 70 degrees SPGR 1.028. corrects to 1.029 for a final 13.9%ABV
01/17/2008		Bottled just about 3.5 gallons. 105g = 3/4 cup Dextrose, so I added 84g for 4 gal.
01/17/2008		The Imp Stout II (repitched gallon) at 70 degrees SPGR 1.026, corrects to 1.027 for 14.1% ABV. Reracked to Tertiary.
01/17/2008		Will check back in, say, April
11/06/2008		So by mid summer it was smoooooooth... so nice, well received at ASH.