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I'm going to give it another week at least. I'll report back..:rockin:

Sorry, it was 5. I tasted throughout the process and it had a nice bitter stronger taste. Does bottle condition really change the flavor over time? Should I be storing the bottles in a different room, current room about 75?

Chinook all grain from Northern Brewer I used tap water... 10 lbs rahr 2 row .75 belgian caramel pils .25 briess caramel 120 .75 chinook at 60 .5 chinook at 10 .25 chinook at 1 Safale us 05 Mash 152 for 60 min Batch sparge at 170 for 10 min Fermented in my fermentation...

I brewed my first all grain and bottled a week and a half ago. I just tasted and carbonation was great, smelled nice too. The only problem is that the body and taste is not there. Could this have something to do with my mash? If it sits longer in the bottle will the flavor improve?

How long does everyone recommend primary for? 3 weeks then bottle?

This is my first brew, it's fermenting like crazy only a few days in. My question is should I move to a secondary in a week or two? Maybe just dry hop in the primary and bottle? Opinions?

Can anyone post specific instructions to rehydrating Safale? I read the instructions from the PDF and I am a little confused. Please provide a simple description. Thank you

Should I just pour it dry in the carboy or should I rehydrate it first? I have been hearing different things.

I have an 8 gallon stock pot with a wort chiller. I will be doing a full boil. Where does everyone ferment during the summer?

So I'm confused. If I do a full boil of this recipe will this change the boil schedule as instructed in the receipe? Will I have to boil longer?

City water, but we use the big bottles of poland spring to drink. I heard something about using 1/2 city water and 1/2 distilled, any thoughts?

I'm sure this has been discussed a million times, however how should I tackle the water issue of what to use for my first brew? Dead Ringer IPA.

Ok, thats great to know and thats what I'm going to do then. Should I start with exactly 5 gallons then or more?

So if I go ahead and do the 5 gallons instead of the 2.5 does the hop schedule change?

Dead Ringer IPA calls for boiling around 2.5 gallons of wort and then adding 2 gallons of water to the fermenter after cooling wort to 100. Should I be doing it this way? Maybe I should boil 5 gallons, cool then top off in the fermenter.

Cobrem, do you think I should try and add 60 degree water to the carboy, chill my wort and then add it to that water? As for storage, I am thinking about my garage, what are your thoughts? Nice and cool in winter now.

Also, it says to bring to a boil after steeping. I would assume this means maintaining at least 215 degrees, am I correct? The directions also say to add 2 gallons of cold water to the carboy before combining it with the wort. Is this why they only want you to cool to 100, since the cold water...

Solbes, do I aerate in the carboy? How do I warm the yeast? When you say the bottom end of fermentation temp, what temp are we talking about, 60? Should I be monitoring the temp inside the carboy? Thank you for all of your assistance. Redwing, grains are already crushed. I will let you...

The instructions say: 2. Collect and heat 2.5 gallons of water. 3. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20...

Ok, I will give it another shot. Like I said, I am just concerned about any remaining oil. The oil was in there for such a short time, I doubt it will pose a problem.