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I got concerned the about 15 seconds after adding them, removed from burner, and let it fully dissolve before adding it back. I did notice while stirring that it felt like some of them were stuck to the bottom. Not really stuck, but sticking. Anyway, the pot looked ok after it was all said...

I added a pound of Belgian candi sugar "cubes" to my boil at 10 minutes. They made a rattling noise on the bottom of the pot and took 5-10 minutes to dissolve. Since they sunk to the bottom, was there any chance they could have become scorched? Should I have dissolved them in another pot...

I don't know about hopped extract, but most people on here say to add the lme at the end off the boil, if not at flame out. This avoids scorching it, caramalizing it, eliminates extract twang, and makes the beer lighter in color. Seems better to add lme last, according to everyone on here. I...

I figured it be ok, I was just worried about the temp of the wort. Does it have to be at boiling temps in order for it to utilize these hops properly? I threw them in around 180, it's at 170 degrees now...

Just finished a 1hour boil, removed pot from burner, added remaining extract, and have been letting it sit for 10 minutes. Then I realize I forgot to add the aroma hops at 5 minutes! I quickly threw them in. The wort is only about 180 degrees. Is this going to do anything at all, or should I...

By the way, after racking into bottling bucket, I only had about 4.5 gallons of beer, but still used the full amount of priming sugar for a 5 gallon batch. Could this be contributing to the sweetness? It did seem really carbed for only being bottled 1week. Should I have limited the priming...

Haven't tried it, but everyone says if you are using lme to use maybe a 1/3 for the 60 minute boil with the hops, then add the rest at flame out. This is supposed to decrease the chances of scorching the lme, eliminate extract twang, and help with the color. I guess dme can be adding anytime...

No way to get around this if you condition in bottles...

The color shouldn't be reddish, should it? I've haven't seen a pale ale that is red...

This was the first time I let it sit in primary for 3 weeks and used swamp cooler. I usually only let it sit in primary for 1-2 weeks. But it still tastes very similar to all my other batches at bottling time. Will the hop flavors and aroma start to shine through as it ages? I've never made...

I brewed a Big Ben pale ale kit from Midwest about a month ago. I let it sit in primary for 3 weeks and then bottled. Og was about 1.050, final was about 1.017. I went by the recipe that came with the kit. Steeped grains for 30 minutes. Boiled 1oz bittering hops for 1 hour with 6lbs lme...

It's a Belgian style amber ale. Says Chimay yeast would be perfect for the recipe. Here is the link to it: http://www.midwestsupplies.com/noble-trappist-ale.html

The yeast is safbrew t-58 by the way. Anyone got a recommended temp to ferment at? I was thinking of starting in mid/low 60's first few days, let it increase to 70?

Everyone will tell you that is normal for an extract kit. Did you use lme, dme, both? I guess lme is the worst and has a high percentage of non fermetables. You could probably repitch and it might come down a little bit. Everyone else has told me to bottle it cause that's as good as it gets...

i bottled it yesterday. I brought the temp up to about 70, and the gravity came down a few points, then was stable the last two days. Finished around 1.016-1.017. It tasted super sweet though, for a pale ale. Was hoping for a drier, hopper taste, but we'll see what happens as the bottles...

Wow, you take nice notes! Thanks for the input!

It's the Noble trappist extract kit from Midwest? Anyone ever make it? Any advice, thoughts on brewing or fermenting it? It comes with specialty grains, 6 lbs of lme, and candi sugar cubes. Never used the candi sugar before. Any special way to deal with that? How long to ferment? How long...

I used the safale 05 premium dry yeast. I used muntons regular dry yeast on previous kits that came with the true blew kits. Just a bummer. Hopefully it will taste good. I'm trying to get the temp up to 70 to see if that helps, but I will probably bottle this weekend.

I don't think it's an aeration problem. I poured about 2 gallons of distilled water in the fermenter, then poured in the wort, then stirred it up. Then filled it up to 5 gallons with more distilled water. I just checked my hydrometer against some tap water in the mid 60's, it came out right...

It's just really frustrating. You buy something expecting certain results, and you don't come close. Especially if you go the extra mile and make sure everything is perfect. I had better gravity readings my first time brewing with canned lme and letting it sit in 75+ temps. This whole thing...