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Boy, I'd try to find a warmer place for us04. Generally English strains need to be in the mid 60s. That's a safe temp. They also will produce some interesting esters if you let them up towards 70 or so. So you might have to try a few batches of the same recipe at different temps and see which...

Definitely the 68+ temps. Hefe yeasts will even like to be a touch warmer. And don't worry about internal temps rising with a one gallon batch. There won't be enough mass or volume to have your temps climb above 72 or so.

well you will definitely have a huge caramel flavor in there with that much c40. That would be 2.5 pound of c40 in a five gallon batch!! BUT that doesn't mean it wont be delicious, just rich.

Not sure of others recipes, but that isn't anywhere close to my clone. The Amarillo and Simcoe should be added in about .5oz increments from 20 minutes to flameout. I then have two ounces Simcoe, one ounce Amarillo, and one ounce Ahtanum for dry hopping. My recipe was a modification of the...

Try not to go too nuts with the challenger, it will get spicy on you and take away from the Citra. I make an amber with .5 oz of challenger and then Amarillo later on in the boil and they work well together. Ive gone as far as 1.3 oz of Challenger and then it gets into that English style IPA/ESB.

Don't panic your reading is probably right. That was the first beer I ever brewed and it finished at 1.002FG. It tasted like champagne. Crystal clear, light and refreshing. If you get the kit again, try adding .5lbs of the honey to the secondary for a hint more honey flavor and aroma.

Exactly, you seem to be right in the ballpark. Leave the default setting at 75% for a few more batches and see how close they are. If you find that you are always a few points low then you can change the percentage in beersmith to about 72-73%.

Have you ever had a kolsch before? The yeast does impart a unique flavor and aroma and it is supposed to!! As for the clearing up of the beer, just do as everyone else suggested. There are a bunch of fining agents that work well and clear the beer up.

My bet is the Honey malt. When you get up to the half pound range it starts to taste like concentrated honey/musty grain. It overpowers other grains and hops. The beer I did with that much honey is drinkable, but its flat out a bit weird. Cut that honey malt down to 4oz next time and you will...

The Beersmith FG is a approximate number, not a definite one. Things such as your mash temp and how efficient you were at getting the sugars out of your mash tun will have a big effect on your FG. You seem to have a good system going, so don't sweat I too much and maybe keep a closer eye on your...

Hey Chad have you ever let anyone with some beer tasting experience judge or critique your beers? Could this possibly be an issue with your palate? Just a thought.....i would be depressed if i were in your shoes. Good luck trying to get this figured out.

If this is one of your first brews I seriously suggest you hold off on the lagers and brew an ale first!! If you have stir plates and starter equiptment and some fermentation control then you could go ahead with this recipe. With your OG you will have to make a starter of 2.25L and then decant...

Np man, hope it turns out super tasty!!

Well i am new to adding salt to my water profile, but when i plug your salts in it seems to me your sulfite/chloride ratio is accentuating the bitterness in the beer. Dont take this as gospel, i am very new to this. Hopefully someone else can chime in and give some advise.

Let that baby warm up in your closet for 2 days and then drop it back down to 48-52 again to finish off your total fermentation time. You never know if this beer may actually finish lower than 1.014. You may be surprised and it hits 1.010. This is all in precation anyway. If your temps were in...

I know a highlt attenuating yeast is important in reaching a low F.G, but isnt having sugars that are much more fermantable more important? Fermantable such as table sugar, honey, candi sugar. A higher percentage of those and a low amount of crytsal type malts.

You will probably have to list your recipe and salts added plus your fermentation temps for us to give you better feedback.

Dont panic, the beer looks much lighter when sitting in a white fermenting bucket. That coupled with you looking through about 15inches of beer in the carboy gives the illusion of a much darker beer. Once you get it aged and our it into a glass it will appear much lighter than you thought.

Understandable, and thats why you need to check the gravity in that day 4 area. Hopefully you catch the yeast while they still have enough work to do and they can clean the diacetyl and other things up in the wort. When you get in that 75-80% range move the fermentor up to 65ish degrees and they...

You mean like posting on a national homebrewing forum......;)