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i would hope that i would be so experienced that i could make beer so good, so great, that i would never have to go to the store and buy another beer. No more Pliny's, no more Alpines, no more waiting for seasonals...dare i say it...Abyss!? I hope to be able to just pop out recipes and know...

i'd swim in that.

i remember popping the first cap on my first bottle, hearing that sound and seeing that little bit of c02 gas float elegantly around the neck. Damn, i must say i got giddy.

lol how much yeast did you pitch?

woah, i would definitely chill and decant a 4L starter before pitching. get it down to 5% MAX of your batch size.

i'd follow the recipe instructions for the kit. some of the fermentation advice for kits has known to be a bit iffy though. With extract you don't really need to get rid of DMS, i believe that has already been done through the production of the extract.

why did you stop using Whirlfloc? It works great, was it not working for you?

pitching at blood warm? i don't know what blood warm is, but you should be pitching more around 65-70 degrees. You must have a thermometer?

to me, it is too much crystal malt for an APA. I am not a fan of a lot of crystal malt in APA's and especially not in IPA's (in fact, usually no crystal malt in an IPA for me). For my tastes, i go for more of a malty backbone in my APA's. Focusing more on the Vienna/Munich Malts (typically...

i really, really don't think that 4 oz. of Carafoam is needed in this recipe. Too much crystal malt overall for my taste, but if you like it, that's all that matters :rockin: Good job brewin' something you love, especially since it was your own recipe!

man, that sounds beautiful. I used to be a midnight brewer also, and loved it....until i moved in with the girlfriend. She's not a fan of brewing :o ....so i sneak my brews in while she's gone :ban:

if you are making this judgement early, i'd definitely wait until the beer is fully carbed before judging the body of it. Flat beer and carbed beer are two different worlds.

ok here is what i would do. You brew extract so you will be making something that is malt forward, not too hoppy. You dont want the hops covering anything up. Also, make something not too high in SG. Around low 1.050's will be good, use a clean yeast (WLP 001 or equiv). So find a recipe you...

Never mind, I looked it up for you. You have a lower amount of chlorine in your water there in north providence, but it can still cause problems. Especially since it is allowed to fluctuate within a certain range. Filter your water through a carbon filter or drop a half a campden tablet in 5...

Post your local water report, you could be tasting chlorophenols. There could have been an adjustment to your water supply, without you seeing the notice.

i would go for a style you like and build your recipe around that. Throwing everything together and hoping for the best doesn't always turn out that well (not saying it won't). For example, your grain bills looks like it would typically fit a Pale Ale, IPA kind of style. However your hopping is...

i have never used dry yeast, maybe list the yeast you used and someone might have experience with it. But, what temperature did you ferment at (ambient? actual wort temp?)

how did you treat your yeast? Improper yeast care can cause smokey phenolic flavors.

ok, you said you like ranger a lot. They use Chinook, Simcoe, Cascade for that brew. Maybe start there? Chinook for bittering, and slam it with simcoe and cascade for flavor/aroma. Chinook-60 min. Simcoe-15 min. Cascade-10min Simcoe/Cascade-5 minutes Make these additions add to about 70-75...

simcoe is a mighty fine, hard to obtain right now flavor/aroma hop, i personally wouldn't waste it as bittering. Also, fuggles isn't that great of a showcase hop in my opinion. If you are looking for that kind of earthy/spicy character, i would use willamette. In my opinion its a bit more...