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4 weeks in I'd have to think most of the fermenting has been done. I'd wait to see what others say but what you're thinking sounds like a plan. 1.041 is just too high

Recently brewed an all chinook IPA, loved it. Just bottled an all Columbus IPA, haven't cracked one yet but bottling sample was promising. Just brewed an IPA with: 2 oz Columbus & 1 oz chinook @ 60, 2 oz Citra @ 15, and an oz of all three at flameout. I like bitter, flavorful, and aromatic...

5 gal of: Amber 1-20-13 Pale 2-2-13 Stout 2-5-13 ESB 2-9-12 Vienna/NB smash 2-17-13 Arrogant bastard clone 2-23-13 IPA 3-2-13 IPA 3-19 Pumpkin ale 3-21 AB clone #2 4-1 Red IPA 4-8 So that's 55 gal total for first quarter Totals now to 18794.1

Glad to hear it. I've used Notty for my last two ales both were around 1.075 and its handled them no prob.

You sure about the OG being 1.021? Need details on the recipe to help you

Typically you only want to use around a pound of malts like caramel/crystal in a 5 gal batch, more than 2 lbs is overkill for most moderate beers. If you were to steep more grains you'd want to use a base malt like 2-row or Marris otter along with the specialty malts, and reduce the amount of...

The sample has to be around 70F some are calibrated at 60F other measurements are not accurate, as Derek said

Sounds good, if you end up with extra wort and it's too low of a gravity just boil some water off before your first hop addition

I agree send me a tee!

The dormant yeast should wake up or any still in suspension should eat the sugars in the maple syrup. Just like when you add priming sugar before you bottle, the yeast wake up and ferment it to carbonate your bottles, rarely is extra yeast needed at bottling. And jack, unless you under...

I brewed an IPA with 2 oz Galena @ 60, and 2 oz at 30 with a 2 oz cascade dry hop. The brew was very bitter, but had no hop flavor and very little aroma even with the dry hop. I prefer a 60, 15, 5 min schedule with optional dry hop, gives me everything I'm looking for in IPAs. So if you want...

You heard of Graf? The recipe was created by a member of this forum, basically you're mixing 1 gallon of wort with 4 gals apple juice.

Looks delicious to me. What are your concerns with the hop schedule? should be a really aromatic and flavorful brew.

Should I just put the three remaining cold ones with the others and let the warm up and finish up? Or will I do more harm than good warming the up at this point? Yeah just let em warm up and drink them last since the fridge time delayed the process a little.

If the trub in the bottles has had time to settle out and you have a good pour into a glass you shouldn't have any yeast flavor

Just start with the full volume since your kettle is big enough. I usually start with at least 6 gals because 1 gal boils off during the hour.

BobbyM has a good YouTube video on the process you might take a look if you haven't already

Brewed my attempt 2-23, bottled 3-18. Partial mash: 10 lbs NW pale ale malt 1 lb c-120 0.25 lb chocolate Mashed around 153-152F 2 lb DME added at end of boil 3 oz chinook @ 60 2 oz @ 15 3 oz @ 5 Used washed 3rd gen 1056 in a 2L starter. OG was about 1.070 for 5.25 gal FG was around 1.018 I...

Roger I read hoppy pale and my mind queued IPA. I'd step lightly with the chinook then

I just started drinking an IPA I brewed with 8 oz of only chinook for 5 gal, and I love it. It's somewhat harsh but in an IPA that's what I'm looking for. Only 1 oz at 60 should be fine for 10 gal though, I used 3 oz for 5g.