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OK, that all sounds good to me! I have a follow up question to this thread. My IIPA has been brewed since Monday night. Now, it was bubbling in my blow off 2 hours after I pitched (2 sachets on a 5 gallon batch), and it rocked hard (I mean HARD!) for 2 days. The OG was 1.092. My blow off...

I am brewing an imperial IPA. I started at 1.092 and used 2 packets of US-05. How low can this yeast push my FG? I don't mind a drier IPA, so if it got to 1.010 it wouldn't bother me. Fermentis.com only says final gravity will be "low to medium", whatever that means. Does anybody have experience...

Oh, barleywine. Duh.

BW? What's that?

10 oz. of hops FTW!!!

Well, here's what I ended up with: I went a little crazy, but what the heck? 2 x 3.3 lb cans Munton's Plain Amber liquid malt extract 3 lb. bag of Briess Golden Light DME 2 lb. Briess American 2 Row 8 oz. Briess Crystal 60L 8 oz. Briess Carapils (Dextrine) 4 oz. Simcoe hop pellets...

So, I finally got to try a Dogfish Head 90 Minute IPA yesterday (boy is it expensive at a restaurant!), and I've decided to make an Imperial IPA myself. I want to keep the recipe simple, making it as close to a full-extract as I can (although I know I need SOME mash in there). Here's what...

I currently have this carboy in its third container (primary, secondary carboy, third carboy) because I saw a large sediment layer in secondary that I wanted to get it off of. I was a little careless racking from primary. A week into "tertiary" and I'm seeing another fairly decent layer of...

I may do that in the future, but this beer's gotta be bottled and ready by August 1st (see: wedding present above). Or at least bottled. Maybe I can tell him to wait a month to drink it or something. Anyway, I've already got it in secondary (I don't take consecutive day gravity readings because...

OK, I wouldn't mind letting it go for 2 months (actually, that would be a little long. I want to give a buddy of mine a 6 pack and he's getting married August 1st), but you said, "... as long as is necessary for the beer to taste good and for full attenuation to occur." How do I know how long...

Yeah, I'm probably going to get into my Stout too soon, but with a standard Pale Ale on its heels (brewed last night, Wednesday), I hopefully won't be too far in when I can age the rest and start drinking my Pale Ale.

Yeah, they did. I actually had to remove the blow-off 2 or 3 times and clean it out to make sure it didn't get clogged. I finally racked this over to secondary 2 nights ago, and the gravity was 1.022, so it apparently has a little more fermenting to go. I still see a small amount of airlock...

Yeah, and I like hefes a lot, but I've done 5 out of 10 as some kind of hefe. I'm ready for something new. Tonight I'm putting a standard American Pale Ale in primary. I'll probably let this one go for a whole week! :)

The one time I tried doing a batch with just primary is the one batch I've gotten so far that was bad. I don't know if it was dumb luck or actually related, but I left a dunkelweizen in primary for 2 weeks (or so) and bottled straight from there. The batch smelled like feet! I poured out more...

I've been told that my house is a "brewing vortex" by a friend of mine. No matter what batch it is, my beers seem to carb up in about 3 or 4 days. My first batch I rushed and it was still fermenting in the bottle, but on others when I've allowed plenty of time, they still seem to be ready...

So, I've got a recipe put together with the help of my LHBS owner. Here are the ingredients: 1 3.3 lb. can of Munton's Plain Extra Light Extract (unhopped) 2 1 lb. bags of Munton's Extra Light DME 2 lbs. crushed American 2-row Grain (Briess) 1 lb. crushed Munich (light) Grain .5 lbs...

KingBrian, You're right. I asked a couple of questions, one of which I had already answered in my head. Forgive me for being an impatient noob. I AM going to rush this batch. I know that from the outset. What I'm looking to achieve is the following: 1. QUICK batch (I'm running out of...

No, I'm not. It's pretty much at its correct FG, and will reach the appropriate point as it clears over the next few days. The hurry? I'm almost out of beer and DAMN SURE don't want to rush the Belgian Tripel I've got in secondary!

Well, I went ahead and racked to secondary. Gravity reading was 1.022, and I expect a little more fermentation in secondary, in addition to clearing.

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