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Looks tasty to me! I made a rye pale several months ago (you can find the recipe on the left if you want) with 2 lbs of rye. It turned out awesome. Good call on the Chinook dry hop, too.

I think that'll mellow out and allow some other flavors to come through. Don't worry about it - you made beer and it will taste good!

Very cool. I hit an efficiency of 75% on my first AG batch (and then never hit that again until I adjusted my sparging technique). Nice blog, BTW.

Good call! It also improves the clarity of your beer since it's cooling down faster.

Yep, I've got some US-05 in the freezer right now.

+1. I never run my cold water into the chiller at full blast. Not only do I find it to be an inefficient waste of natural resources, I've also created two messy situations in which the hose popped off and sprayed water all over my kitchen. I have found that the best pressure is one where...

Just to add to this, the yeast you use and the temperature affect how quickly it ferments. If you just have a primary (like I did when I started), you'll probably want to give it three to four weeks both to ferment and then also age.

This has been my experience too.

Do not back sweeten it. If the FG is 1.019 then it's plenty sweet. Let it age. Sometimes roasted and biscuit flavors come out the longer it sits. Think of it like a marinade or chili. The more it sits, the more various flavors mix together and the better the meal tastes in the end. I...

Looks pretty good to me. I would mash much lower; however, I prefer a dry mouthfeel in my APAs. I agree on the hop schedule though - move your Amarillo to one of the 10/5 minute additions with Cascade in its place.

I LOVE MO in IPA's. It adds a little more color, but gives you a nice biscuit flavor in the background. Pretty much any American or British beer will work with MO. Might I suggest a porter or stout?

Get some high quality pils and simple sugar. I try to use Castle Pils in almost all of my Belgian beers. As for sugar I like to use jaggery, but I can find that in many South Asian grocery stores in my city, might be harder to find elsewhere. Here's a tripel I brewed last summer. In...

Awesome! Glad it turned out well!

Cool! If you do brew it, let me know how it turns out.

Agreed.

Yep, age and cooler temperatures will make a big difference.

I've been thinking about using a full pound of chocolate wheat in recipes, too (like a black Belgian Pale or hefeweizen). I'll be interested to see how it goes. I tend to get little roasted flavor from chocolate wheat that would really clash with the traditional flavors of lighter styles.

Well, I brewed an imperial stout with chocolate rye a few weeks ago. Still conditioning. The last gravity sample I took gave it a very smooth flavor as opposed to chocolate malt (so far as I can tell). Hope that helps.

I once ran a 3/8 tube from a carboy cap and it exploded in the middle of the night. Krausen all over the ceiling, picture frame, girlfriend's coat on the coat rack. Woke up my girlfriend, who was not a happy camper when she helped me clean up. I live in a small city studio with carboys...

I agree, but I usually let mine sit and age a bit to avoid drinking all of it before it hits its peak.