Recent content by hoosier2137

Maris Otter and Amarillo is my favorite smash beer.

I thought about that when I put this recipe together bcuz of the last beer. It's all grain and I mashed at 154F for an hour. It's a blonde but I was willing to have a little more body if it wouldn't over attenuate. That obviously didn't work out.

Lol it's getting pounded either way. I just tasted it and it seemed ok. Slight fermentation smell and tasted but pleasant.

66-68. Closer to 68 for the most of fermentation.

My issue is, that would be a 90%+ attenuation. That doesn't seem normal to me. My last beer was the same way with the same yeast and it wasn't a drain pourer but it was very one dimensional. The yeast is US-05.

This is at 2 weeks in primary.

Gravity is reading 1.004 [emoji17] target was 1.010

I would switch the 1 oz of cascades at the 60 min with 1 ounce of simcoe at dry hopping. It's good to get some variety^^^ and simcoe hops are high alpha so that would help your bittering.

Stick-on carboy* @psylocide

Ambient was around 66F. I haven't tried the beer yet but I will taste for vinegar.

68F is according to the stick on car it thermometer. It's only a month old so I'm assuming it is. 3 vessel

68F is according to the stick on car it thermometer. It's only a month old so I'm assuming it is. 3 vessel

Hydrometer.

I'm relatively new to brewing but an apparent attenuation of 90%+ just seems wrong to me. I brewed a single hop centennial pale a few weeks ago with an OG of 1.045. That was pretty close to what I was shooting for. It fermented in primary at about 68F for 2 weeks and I bottled. I took my FG...