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Mashed at 152. And yea I'll take your advice and skip the mint that might just end up being a distraction rather than contributor, first attempt at a spiced beer so simple does sound better. Molasses it is then, 3/4 of a lb sounds pretty reasonable, looks like it'll take me just past the 5%...

Brewed a dark and roasty stout on sunday that's fermenting strongly. Used a lot of chocolate rye and some roasted barley so this will be a black one that I'll let sit until the winter. I was thinking of kicking up the fermentable sugar a little as abv will probably be low, looking for some...

Have a Rye IPA almost ready for dry hop, used all cascade in the boil and will be adding a split of cascade and citra for a week. Cascade has come through well in tasting but hoping the citra really takes it to the next level.

Alright cool thanks guys, would my option be then to add when transferring to bottling bucket?

I'll be racking my rye ipa (BIAB) for a dry hop in about a week or so. This was my first all grain batch and just got around to taking a look at my city's water report. My chloride is somewhat low (21 ppm) but sulfate is much lower (8.9 ppm). Is there any chance in the world that adding gypsum...

Thanks for the responses. I guess dry hopping in the primary would be a convenient option, had read that it's not the most effective but I'm not very concerned with secondary fermentation so if it'll still do the trick might as well save the effort.

I'll be brewing what I feel is my first true batch this Saturday (not counting Mr. Beer for much). The recipe is for a Rye IPA and I'll be dry hopping 2 oz of pellets during secondary fermentation. I have 1 glass carboy and 1 bottling bucket from a True Brew kit available for fermentors. For...