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your beer won't be screwed up, it will just be a bit different than the initial recipe. Doesn't mean it will be bad. Your OG will of course be higher, and the crystal malt character will be more pronounced. I would just mash maybe a couple degrees lower than the recipe calls for (and even that...

my theory is that it is still a good way to up the bitterness, maybe get a bit of flavor and not provide as harsh of a bitterness as a 60 min. addition (i could be off on this though, it is just kind of what i've always done). I add a sufficient amount of my hops later at the very end of the...

i'd summit at 60, amarillo at 30, fairly large amarillo-cascade at flame out. Then dry hop your brains out with summit, amarillo, cascade. (a bit more amarillo and cascade than summit) I left out the nugget to keep things simpler. Plus, Summit-Amarillo-Cascade sounds like a pretty good combo...

sweet mother

santee, huh? That's right up the 52 (i'm in clairemont), perhaps we will be trading some homebrew soon :D But yes, even though the yeast may reach FG in a few days, you'll want to leave it much longer. Did you make a starter?

in my opinion, too sweet for my tastes. have you made an IPA with that much crystal combined with honey malt before?

yeah, to be honest this is not a cheap hobby. You'll realize you need a burner to do full boil all grain, then you'll also need to build a mash tun, then you'll do fine for a while with the 32 quart pot, but you'll eventually want to upgrade to a 10 gallon pot (which, if you go aluminum, is...

if you plan to go all-grain get a 10 gallon pot for 5 gallon batches. Its the minimum in my opinion (keeping the future and cost in mind).

A 5 gallon corny would not be a very good thing to ferment in. Not only is it not big enough, but then you have to deal with the pressure issues.

reminds me of this guy that stayed with us for a while. I have a keezer and i put one of my cornies in the keezer, carbed, pulled a taster (yes taster) glass and tried it. Figured it could age a bit longer. Came back a few weeks later to finally dive into the keg, pull the tap...

didn't really understand your post to be honest, but just leave it until the gravity is stable. You want whatever gravity you are aiming for, there isn't a set number that is better than others. 1.012 and 1.015 are both fine for a pale ale. Don't be worried about taking the stopper off of the...

What PSI are you using? Is it completely losing all pressure, or is it just less pressure than before? All of the C02 should not get absorbed into the solution. The pressure should generally want to equalize between the liquid and the headspace, so you'll be able to bleed off what seems like...

just because you brewed the same recipe doesn't mean its the same beer.... its ok!

in the future (not saying anything is wrong this time, you will be fine, your starter is better than none) you can use Mrmalty.com to determine how big of a starter you will need in order to obtain the adequate amount of yeast. Good luck on your batch! I sure wish i was brewin' Thursday....:mug:

i went all-grain on my second batch. My first batch was Partial-mash. I say go for it. Once you do all-grain you will wonder why you waited this long in the first place. I use this method: https://www.homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132/ and get about 70% efficiency...

I usually leave it 3-4 weeks, and then keg (and let it condition in the keg). My beer just isn't that good before those extra weeks, other people tell me it is, but i don't agree. I do know a short primary can be done. Stone Brewery "primaries" their beer for 6 days at the most i believe...

if he isn't expecting the initial $500, i would definitely buy him out assuming the system hasn't been frustrating to work with.

i don't mean to be a downer, but you (assuming you are doing a 5 gallon batch) don't want to pitch an entire 2L starter into a batch. That's too high of a starter to wort ratio. I try to stay around 5% of the total volume max. The correct way would be to do your starter, cool and decant that...

wow if you could make that efficiently work out that would be great. Heck, if everything was paid for, i'd even do it free for the experience and feedback!

i'm going to agree above and beyond with everyone that all of that crystal will not turn out well IPA wise. I would do no more than 4-5% crystal 40. And then maybe 3-4% dextrin if you want. I am not really a fan of having crystal malts in IPA's though. Bitter with Columbus is great, maybe...