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SO - I transfred this batch to the secondary on sat for 2 weeks of dry hopping, and I had to have a little sample of course... I was pleasantly surprised how good it tasted. It was very earthy, with some distinct coffee notes. It didn't have the same slightly thin mouthfeel of my prior 2...

I double milled all of the grain so I don't think that was the problem. I think yooper is right about the mash temp being too high. From what I have been reading, I have been doing my mash all wrong. (Trying to hold temp with direct heat) I'm going to try something compleatly different next...

Doing the math, I got about the same as thet hydrometer reading. (If I did the math right. 96/5 = 19.2 x 3 = 57.6 (The reading I got after top off was 1.059. That's a good caluclation to have though so thanks!

Ah... yes. (have not heard it termed that way before). Have thought about going in that direction, but will need to get a bigger brew pot (or a smaller carboy) first. Thanks for all your input!

Full Boils? what exactly dose that mean?

I thought of that, but way I aerate the wort is to pick up the carboy (5gal of wort and all) and shake it pretty vigerously for about 5 minutes. (this helps me work off some beer calories :) ) Is it possible after doing that the wort and top off water is not adaquately mixed?

Hi all - this is my first post. Glad to be here. I recently brewed my third ever batch. It is a black rye IPA. I included the recipe below. I followed the directions very closely. My only slight variations were: I had a little trouble with keeping the mash temp at exactly 158F. Was between 154F...