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Thanks for the quick responses! Unfortunately I already crushed the grain so I can't dial the caramel down. Would it help to add a couple more pounds of 2-row to try to dilute the caramel? Also, how about mashing a couple of degrees lower (150), would that help to prevent extra sweetness? I also...

Any thoughts/suggestions on the following all-grain recipe? OG1.047 47 IBU Mash temp 152 8 lbs 2-Row 1 lb Caramel 20L 0.5 lbs Caramel 40L 0.5 oz Magnum @ 45 min 1.0 oz Mosaic @ 10 1.0 oz Falconer's Flight @ 5 min 1.0 oz Equinox @ 5 min 1.0 oz Mosaic @ whirlpool 1.0 oz Equinox @...

Thanks for the suggestions. I'm hoping to keep it more on the IPA side rather than the wit side, that's why I chose 001. I had been wanting to do the hop additions late as you mentioned, but the software indicated that the IBU would drop quite a bit and I wanted to keep it up over 55. Would...

I'm brewing a white IPA for a vacation coming up and am hoping to get some input/feed back on the recipe: Style: White IPA Batch size: 5.5 gal OG: 1.0578 FG: 1.013 Bitterness (IBU): 56 Color (SRM): 3 ABV: 5.7% Grain/Sugars: 8.0lb 2-row (71%) 3.0lb Wheat malt (26%) 0.25lb Crystal...

I brewed an RIS (OG=1.101) a few weeks ago, will transfer this weekend and I'm hoping to brew an IPA (OG=1.057) this weekend, too. Could I use a portion of the yeast slurry from the RIS for the IPA or will I run into issues with "stressed" yeast or off flavors? I've read it's best to go the...

I'm doing a 2 liter starter (wlp001) in a standard growler. Took off and foamed over which I was expecting since I didn't have much headspace and had the growler in a bowl to contain the overflow. What I didn't expect was that the foam ended up looking sludgy like a yeast cake rather than just...

Looking to brew this this weekend. For those who have done it already, is the mash temp really supposed to be 149? Never had the beer before but that's a bit lower than I expected. Does that give a drier beer or does the high OG counteract that?

Reviving an old thread, but curious if anyone who said they're looking for a clone recipe of the Mountain Standard has found one. If so, care to share?

Thanks for all the responses! Yeah, tastes pretty good, though sweet...can't tell if it's me subconsciously knowing FG is high so all I taste is sweet or if it's normal sweetness. What do you mean by "force ferment"?

1# lactose, ended up being 4.5gal into the primary. Swirled a few days ago and stayed at 1.032. It's fermenting in a downstairs bathroom, ambient temp is probably around 68F.

Brewed the Left Hand Milk Stout clone found here: https://www.homebrewtalk.com/f68/left-hand-milk-stout-clone-139820/ I measured a SG OF 1.073, pitched Safale-05, and now ~3weeks later it's at 1.032. I understand the lactose may increase FG a bit, but even then I'd expect it to be around 1.2x...

I'll be attending GABF this year with my brothers. Does anyone have any can't-miss brewery recommendations? Any up and coming breweries from your area that will be attending? Any other tips for attending the festival? Also, will they be publishing a schedule of events and presentations...

Thoughts on the following 5gal all-grain recipe? 7lb 2-row 7lb Maris Otter .75lb Caramel 10L 1oz@60 Chinook 1oz@30 Simcoe 1oz@10 Chinook 1oz@3 Simcoe 1oz@3 Chinook Add 4oz cold-brewed coffee at bottling

Bottled 5.6.12, so it's been in about 7 weeks.

I have a Belgian Trippel that I've been working on and finally bottled the beginning of May. When I bottled, I made a now obvious mistake. I had the brew fermenting and then in the secondary for a combined 6 months to try to let it age. I had over-thought things and read that after a long...

Not to hijack this thread, but I'm doing a Belgian as well. It started off the first day but then died down day 2 and seemed to stay dormant with no activity out of the blow off. Checked at 2 weeks and it was only a couple points over expected FG so apparently there was some action, which leads...

What's the best water to use? Filtered, bottled?

That's another wrench...the IPA was brewed at my place (NW Minneapolis suburb) with tap water, but the Oktoberfest was brewed at a buddy's place in a southern suburb, again using tap water. I suppose the water profiles could coincidentally be the same... I've also brewed a couple of other...

I've brewed a few batches and have noticed a common off flavor that has been common to them. It is not sweet or fruity, but more bitter and band-adiy and it's so strong that it masks the flavor of the beers and makes them all taste similar. After reading, it seems that a potential culprit is a...