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Do you think the weak head retention is due to the coconut oil?

Yes.

I haven't taken a gravity reading yet because the airlock is still bubbling a few times per minute. I stepped up the yeast starter, but it was probably too little yeast still. I'll give it a few more days and then take a gravity reading.

I brewed an IPA in an attempt to clone Bell's Two-Hearted Ale last Saturday (10/1/11). I used the yeast I cultured from a six-pack of Bell's Amber. It's been a week and there isn't much flocculation and the beer is very cloudy. The air lock is still bubbling, but I've never had a beer take so...

Fermented my BIAB of this recipe for two weeks and transferred to secondary with three pounds (two quarts) of cherry purée. Let it sit another week and bottled. I tried one after being bottled for only five days and felt the chocolate flavor was good, but the cherry was essentially nonexistent...

I had the brew store crush mine. Not sure of the sizing.

I recently began BIAB brewing and I've found that adding about 25% more grain than the traditional brew recipe calls for is a pretty good idea. I'm able to reach my gravity and quantity by doing this.

Brewed this yesterday as a BIAB. I upped the grain a little (25%) due to a less efficient mash process and wound up with an OG of 1.052. It's bubbling away now and I'll be adding 3 lbs of cherry purée in a couple weeks.

I'm going to use this recipe as a base and try a BIAB on Monday. I'm also going to secondary over cherries. I'll repost on how it turns out.

Wow! That's more than I would have expected. I think I'll try just a pound per gallon and see how it turns out. Worst case scenario is a little more subtle cherry than I hoped.

I want to make this and add cherry purée to it, but don't know the best time or how much. Seems like secondary fermentor would be the time, but does anyone have a recommendation for volume of purée?

My brother was drinking like it was the best beer out there, so I tried one and felt it was pretty lousy. Wouldn't buy another.

Great link, thanks!

What makes an IPA an IPA? Is it simply the bitterness level, or is it more complicated than that?

Good info. I will definitely leave it in the primary longer from here on out.

Thanks for all the advise. I checked the gravity yesterday and it was 1.010, right where I wanted it, so I bottled today.

Replied.

And my starting gravity was 1.054.

I'm using Safale US-05 yeast.

This is my first non-Mr. Beer batch and I decided to make an all-grain pale ale. I have about four gallons in a five gallon carboy and my airlock was bubbling 2-3 times per second yesterday (24 hours after pitching yeast), but now it's only bubbling a couple times per minute. Is that a typical...