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I fermented in a room that stays 70-71 degrees. I know that's high for windsor but it's the best I can do in my place. So I think that probably explains the phenolic character. But does that also explain the high attenuation? Sent from my iPhone using Home Brew

OP here. I can tell you now that I've had the IPA, there is a definite Belgian character to it that I didn't intend to create. I'm thinking these two things are related... Sent from my iPhone using Home Brew

Anyone else ever get high attenuation with Windsor? I chose Windsor on my last two batches specifically because it's supposed to be a moderate to low attenuator. Yet the IPA I did went from 1.068 to 1.012 (82% apparent attenuation) and the pumpkin ale I bottled last night went from 1.054 to...

Yeah it might... I am more concerned about it altering the flavor than ABV going too low. I've always thought of US-05 as a pretty neutral yeast. Maybe I'll just use Windsor for now and see how far that gets me. Sent from my iPhone using Home Brew

Hi all, I'm working on my perfect IPA and trying to figure out if this is a good idea: I like fruity IPA's and don't mind them a little sweet, so I would like to hit a final gravity around 1.018 or 1.019. To get the fruity, esthery profile I want, I want to use Windsor yeast. But to get the ABV...

Well it looks like you all were dead on. I threw my bottles in the fridge and two days later, I just cracked one and got over-carbonation, but no gushing. Next time I'll just have to be a little more patient! Sent from my iPhone using Home Brew

Alright, lesson learned! :) Do folks normally stir up the fermenter or swirl it to make sure the yeast is fully done? Sent from my iPhone using Home Brew

Ok here are my gravity readings: OG: 1.062 G @ 2d: 1.023 G @ 8d: 1.021 G @ 14d: 1.021 Dry hopped @ 14d FG @ 21d: 1.016 Fermented between 70-72 degrees the whole time. No major fluctuations outside of that. Same for bottle conditioning. I used 2/3 cup table sugar for priming. Actual batch...

Oh and another relevant thing, maybe. Fermentation seemed normal for the first 2 weeks. Vigorous for the first 2 days, then died down. Gravity at 1 week was the same as gravity at 2 weeks. So I dry hopped at 2 weeks. Then when I measured the final gravity before bottling at 3 weeks, it had...

Help me figure out what went wrong here... I'm a new brewer and this is only my second batch. My bottles had only been carbing for 7 days but when I cracked them open, they all gushed. A lot. Some had spouts 6 inches high or more. For most of them, I had less than 1/3 of the beer left in the...

Hmm well I don't usually care too much about sticking to style, and I think you're right, I am probably looking for something slightly hoppier than a normal amber ale. Will probably shoot for between 20 and 25 IBUs, but I want a little more flavor and aroma from the hops than the style dictates...

Bump Sent from my iPhone using Home Brew

I'm thinking of brewing an amber ale bittered with Fuggles and flavor/aroma hopped with equal portions of Willamette and Goldings. I'm going for an amber ale with plenty of earthy, woodsy notes. Any opinions from the good folks in home brew land? Has anyone ever done a pairing like that before...

Excellent. Thanks! Sent from my iPhone using Home Brew

Thanks for the advice guys. This is really helpful! I'll take both of your advice, and take the simcoe out of the front end of the boil and plus it up on the back end. That leaves me with only the chinook as a full bittering hop. Think that's enough? I don't have any citra, but it's one I need...

Hi All, First time posting a recipe here. I'm looking to get rid of some ingredients I've got lying around while still making a good IPA at the same time. Playing around with Brewtarget, I came up with the following recipe. I'm pretty new to brewing so any recommendations from the group would...

Hmm. I have an electric stove and the burners are full contact, so I'm guessing it may get hotter than 450 at the bottom of the pot. I'm living abroad in an apartment right now so the turkey fryers aren't really an option for me anytime soon. Sent from my iPhone using Home Brew

I can do a full boil if I use a stock pot we have in addition to my usual kettle, but it's got a Teflon coating on the inside. Has anyone ever done that before? Is that ok? Thanks. Sent from my iPhone using Home Brew

Finally read through this entire thread. So from what I can gather, if I'm planning on brewing the extract version of this recipe (which I am), it probably won't attenuate as well as the AG version. So what's the best way to compensate? The 2-row bill converts to 7.2 lbs of DME, so should I up...