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Not cheesy at all. I love creative names. My last beer name was Hawaiian Fog. It was a high gravity IPA with lots of tropical fruit flavors. I'm a bit foggy on how we drank it so quickly.

I ran your recipe through Beer Smith, assuming you have about a 70% mash efficiency, and end up with 5 gallons of beer. It seems like you are perfectly within the style guideline. I love your grain bill. The only thing I would change is gravity - I like higher gravity (but then, I don't know...

My last couple of brews have been slow to ferment out. I keep them in a fermenter, and I am a nazi at temp control. Both of my last brews slowed down significantly until I finally ended up raising the temp on them. I am thinking that perhaps I am not aerating my higher gravity beers enough...

What kind of yeast did you use? Your temp is pretty warm. Your bier may have already fermented out. And yes, you are seeing signs of active fermentation. Wait a full week, and then take a gravity reading. It's probably fine.

Sorry I didn't see this question earlier. You found a great method to use. The beauty of this is the amount of control it gives you. Next time consider dumping "to taste". Keep adding and tasting until you get the flavor you want. This is what I do with chili peppers. Their heat can be so...

I love citra. I just brewed an IPA that had Mai Tai aroma and flavors of Passion fruit and mango. I used Citra and Amarillo. It was a huge hit. Can't wait to hear how the Zythos does for you. Please keep us updated.

Should I dry hop before or after cold crash?

My husband always insists on helping. I would prefer to brew alone. I love taking my time, and tinkering with numbers on brewsmith. I also make fewer mistakes when alone. I have now learned to time my brew day to where hubby comes home somewhere during boil. This is when all the heavy lifting...

Update: I believe I found some malted oats at northernbrewer.com. I called to verify and the gentleman told me that he was "pretty sure" they were malted. I went ahead and ordered anyway. We'll see what I end up with.

Great thread. You can still bottle some with a beer gun.

Thanks Idahobrewer.

I'm trying to clone a karameliet tripple. 5 gallons. It calls for 1.5 lbs of malted oats. Can't find malted oats. Should I use flakes oats? Roast them a bit? I also read that flaked barley is a good substitute. My recipe already has 1.5 lbs of flaked barley. Would I end up with too much?

Is the Kolbach index something I can calculate? Or does my homebrew store know this?

The recipe has quite a bit of wheat, so I would like to do a protein rest. If I do that, how long and at what temp should I do the sacharific rest?

Thanks all!

Jaycount: Thanks! Any particular reason you prefer racking off the yeast and on to fruit?

On second thought, should I just dump the fruit into primary? I ferment in a corny keg. Do I need to swirl it a bit, or will the yeast just do its magic?

I am adding 4 lbs of Raspberries to my American Wheat. How long should I leave it in secondary?

I certainly respect your desire for consistency. How about increasing your learning curve by brewing one batch of wort, splitting it in two fermentation containers and fermenting each with a different yeast? Maybe an East Coast versus a west coast, or an American versus an English. I think you...

Fermentation on this particular beer was complete in about 7 days. It actually tasted surprisingly good after one week of conditioning. However, two months of conditioning made all the flavors meld beautifully. It's the first recipe I've created myself. I'm looking forward to brewing it again...