What I'm brewing right now..

* 6 lbs. Light Malt Extract Syrup
* 1 lb. Crystal malt (15L)
* 1/2 lb. Munich malt
* 1 oz. Horizon instead of Chinook hops (60 min)
* 1 oz. Amarillo hops (20 min)
* 1 oz. Mt. Hood hops (5 min)
* 1 oz. Mt. Hood hop (dry hopped)

It's my third IPA. I similar version as the first IPA I brewed. Only different yeast and bittering hops. I'm adding 2/3 of my malt extract in the last 15 minutes of the boil, to experiment with the affect on color. I'm also boiling my bittering hops a little longer then above, to try and get a little more out of them.. I'll be pitching it on top of a cake from my last IPA, I used WLP 041 for that. Should be fun

Right now I have 3 gallons of hot wort trying to reach a boil on my kitchen stove

 

Looks like it will be a bit light in color, alcohol, and gravity, but plenty hoppy. There's nothing finer than brewing beer. I'm jealous.

 

The color does look a lot lighter so far. We'll see how it turns out. I think my gravity came in around 1.065 or 1.066. It was pretty interesting pouring on the yeast cake. You could sure see the yeasties were starting to go to town. This morning I had yet to have a blow off though. However it was pushing a lot of gas out :cross:

 

Can the yeast cakes be used for anything?

 

You can put new wort on them and they will ferment it for you. Or, you can wash them and store them for the next time you want to use them.

 

One thing that was interesting for me, was the late addition of the LME. When I added it, about 4 lbs or so, it really brought the temp of the boiling wort down. And it took a while 5-10 minutes, to come back to a good boil. Is this typical?