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Thanks everyone for the input. at 10oz it puts it at 4.3% of the bill. I want something fruity and juicy so I am ok with a slightly perceived tartness. This is what I have so far: 6.5lbs Pale malt 2 row 44.4% 3.75lbs German Pilsner 25.6% 1.75lbs flaked wheat 12% 1lb Flaked oats...

Ok I'm going to lower it to 10 oz. I'm on the fence about dextrin. But you have a good point. How about swapping it for sugar to maintain OG?

I use it to lower mash ph and adds slight tartness. I've used it successfully in past. Only reason

acid malt is at 6.9% should I Bring it down to 5%? also forgot to add the yeast. I plan on using WLP007

I plan on brewing this sometime soon. Just wondering if I should modify anything. 5 gallon batch Target OG 1.077 Target FG 1.014 Target ABV 8.3 7.5 lbs Pale malt 2 row 2.25lbs German Pilsner 1.5lbs flaked wheat 1lb Flaked oats 1lb acid malt 1lb dextrin .25lbs Crystal 15 .5oz...

I purchased my GF on ebay from igobru for under $800 and hes a certified retailer. I wouldn't say that's quite a bit more than you spent. Specially considering it came with free shipping and no taxes. And its pre assembled ready to plug in to any outlet. As far as performance I can't say...

Do you guys mind posting your OG and FG?

How did the extract batch come out?

nice. I bet it smells even better after the second dry hop. Is there a reason you went with oats instead of flaked wheat? I think you should be good with just a 60 minute boil just fyi for next time. Let us know how it turns out!

Update. This is the best I've made yet. I popped this one open 3 days after bottling. This is the recipe I used and Ill probably make this exact one again. 3.5 gallon batch 45% German Pilsner 37% Flaked wheat 8% Acid Malt 2% crystal 15 8% corn sugar Yeast: Imperial A01 House .5oz Columbus...

My latest IPA

That's a bummer. did you take gravity readings? I've never used extract but the grape juice has fermented out completely both times for me. it does seem like your yeast are dead. I bottle and start drinking them about the 3rd day and they are almost fully carbonated even then. I just bottled a...

My latest Saison

I just racked my saison Bernice clone on top of pineapples and loquats. Similar grain bill as yours but without added sugar and I used flaked oats and acid malt. OG was 1.056 and went down to 1.004 after 3 weeks. I mashed at 146. I did add bottle dregs from a saison Bernice though.

I would confirm it is done. GY150 is a blend of 3 Brett strains and Lactic Acid Bacteria. My batch got down to 1.002 from 1.046 and I am not convinced it was done yet. I left mine alone for almost 5 months though.

I brewed this in January, just bottled 2 gallons and racked 3 on top of rasperries/hibiscus. FG was 1.002 for the bottled portion. I plan on letting the raspberry portion sit another month then dry hop and bottle. 4 gallons: 4 lbs. white wheat 2.6 lbs. German Pilsner 1.6 lbs. acidulated malt...

yeah 152 seems to be a good temperature. WesM63, How did your beer turn out?

I'm brewing a loquat and pineapple saison for this summer. Loquat and apricot sounds good too

I have a 3.5 gallon citra IPA brewing right now. I used 2.5 oz citra after day 3 in the primary and left it for 5 days. I just added another 3oz citra yesterday. I would second those that are suggesting you increase the dry hops.

The color looks on point. I would not wait a few weeks to start drinking though. These beers are great after 1 week!