yes i used 1 lb of inverted sugar i got from the pastry chef . i belive it was called trimoline.
amber dme 4lbs
wheat dme 4lbs
biscut 8 oz
special-b 8 oz
aromatic 8oz
caramunich 8oz
hops
mag 1oz
columbus .5 oz
centennial 1 oz
cent 1oz(dry)
white lab #1
thanks man i will keep updating ... by the way the it tasted incredible. something like a dfh smelled wonderfuland look crystal clear w/ long legs . bythe way what type of yeast do you suggest?
i have 5 gallons of strong american pale ale (s.g 1.084/f.g. 1.011)
its been dry hopped and in secondary for 50 weeks !! tasted it today
and it tasted fine . want to know how much new yeast to add, if any to
get the right level af carbonation .