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Well carafa is from Germany I am tryin to keep it all American ingredients

I've never done a Red IPA or a Red ale at all, going for an American style with only American ingredients. Want some critiques and help with my recipe I've posted below from beersmith. Thanks! Recipe: Red IPA Brewer: Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0)...

I mostly use wyeast and I just activate it when I start my brew day. No need to let it go 2-3 days. If in doubt follow the directions from that manufacture since its their product and they know. For 1.053 og you probably don't need a starter, but it never hurts unless you way over pitch.

Your final gravity might of been lower than you expected because you didn't have as high of an og so it finished lower as well.

Thanks guys that's what I kind of thought, just adding to bottling. But I've seen few recipes where people added to the mash.

I've brewed a coffee stout when I was still doing extract brewing, where I cold brewed it and added during bottling. But with all grain I was wondering if there would be any off flavors if the coffee grounds were added to the mash with grains.

You can even use two buckets stacked together one with holes drilled like a false bottom.

Is there any problems or recommendations on adding fruit to the mash of a parti-gyle beer?

Sounds like a great a idea. I'll have to look into this more and plan it out. Any recommendations for it?

I like the fruit addition. I'm still verifying whether they can have out side alcohol. Otherwise it may just be a gift for them. I think I wanna go reasonably high abv.

Love the idea of keeping the rest. But I kind of wanted to surprise them with the same beer like how people save the wedding cake.

My friend is getting married this summer and I want to make a beer with labels for it. And give them it on their wedding and also save a big bottle for their first anniversary. My problem is developing a beer for this that will age well. Any ideas anyone? He likes all kinds of beer, but she...

Awesome that is what I was thinking of doing.

Yeah like vanilla. What's best to do add to fermentation or bottling or end of boil.

Thinking of adding peppermint to a beer just to get a nice light peppermint undertones to a stout. Anyone ever done this or have any ideas of the best way to do so and how much to add?

Definitely stick with it. Could be great tasting!

i was thinking of using the Blichmann for both mash and kettle. I was thinking i could mash in then drain and sparge into my bottling bucket and clean out the Blichmann again to boil. Would this work very well or would it be a problem?

I am currently making a switch to all grain brewing from extract. I am getting a 10g Blichmann Boilermaker as a gift. What else should i get for a cheap way to do all grain. Thinking i'll get the false bottom for the boilermaker. Anyone have good ideas for cheap way of operating.

Looks good, you could try just a little vanilla.

Is adding cut up Lemons to secondary fermenter ok to do?