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So this happened, forgot I was out of honey malt and added .5lb of lactose. It turned out awesome, didn't add a lot of sweetness and the mouthfeel is what I think we're all searching for.

In my experience galaxy doesn't dry-hop well. I would go 1:1 Citra/Mosaic or maybe Columbus if you have a really dank batch.

That's a lot of chloride, might wanna call it Schitz.

Hey, I have been doing a recipe similar to this for a year or two now with small changes, this is what I have ended up with so far. I cant believe how close we ended up here. I remember working out the Psuedo Sue clone with you Braufessor on here, seems we kind of took the same path. to get...

I actually have a batch of RyePA in the kegerator using a similar hop schedule to this, but using Chinook and Galaxy, it turned out pretty good.

Sorry, I have no idea what my whirlpool hop utilization is. There are so many variables; whirlpool temp, contact time, how much whirpool action you impart, how fast you you cool afterwards, etc. Beersmith calculates their whirlpool IBU's with the temp at 194f, I whirlpool at 180f. I also use a...

When you move it inside and open it for a gravity reading would be a perfect time for the first DH addition.

This is why I like carboy's, you can see what the krausen is doing. If it's at rising/high krausen, which I'm betting it is, it's likely going to maintain the temp you're at, and will be fine. Let it go for a few more days until krausen drops or temp starts to drop, then bring inside and let...

6 gallons to make up for hop absorption OG 1.063 70% efficiency Farmhouse Brew Supply has some great smelling Citra right now.

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That hop schedule looks fine to me for an all grain batch, but I believe you have lower utilization with extract. Maybe up to 20% less? There won't be much if any difference in the flameout and whirlpool hops but the boil hops will be. Do you use Beersmith or something similar? If so you could...

I think you'll be fine with 6oz. I've read this too, and I didn't get that at all. I don't have my laptop but I had 3.5% which I think was 8oz in my recipe.

You could always sub some of your extract with a little 2row to steep with your oats, no?

I've alway done all grain, but I think that would be the right idea.

The 6oz of crystal 20l should be ok. I keg, but yes corn sugar dissolved in boiling water will work. Shoot for 2.3 volumes.

I'm glad the link was helpful! I would sub the crystal with honey malt if you can get it at your LHBS. I DH in the primary and cold crash after DH. This yeast flocs out extremely well so I wouldn't worry about cold crashing before DH, but you certainly could if you like. Just remember to bring...

https://www.homebrewtalk.com/showthread.php?t=75231 Here is some info that will help with a partial mash, for when you want to use specialty malts and flaked barley or oats. I would still suggest a small clean bittering charge at 60min and doubling your 10, 5 and especially your whirlpool...

The 007 will give you a lil more fruitiness, and will flock like a wet blanket, and attenuate quickly. Turning this beer over fast is important to not lose its flavor/aroma.

IMO, you need to get rid of the crystal all together and use Honey malt if you can get it, if not then reduce to what Brau said. Consider adding some flaked oats for mouth feel and head retention. I would also double all hop additions!

Psue Psue Psuedio Here is what I've done the last two times and it is ridiculously close to the original Psue, and better than what's been coming out of Florida. Mash 152*F 90min Boil 90min 100% RO water w/additions Mash - .35 gram/gal Gypsum 1.17 gram/gal Baking Soda...