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I found a stout recipe and wanted to jazz it up a bit, so I added some coffee. Most things I found said about 2 cups of coffee grounds. I added 6. It turned out to be way too bitter(who woulda thunk), so I added some raisins and figs to sweeten things up. It did sweeten up and brought some...

I bottled my honey double IPA not even a week ago. I cracked one open to check on it and see if it was carbonated. It was, but it had one problem. It was way too sweet! I used 2 lbs of honey for a 5 gallon batch. What I was told is that the honey would ferment out and produce a dry beer. That...

Well, I bottled them and it looks like it filled with milk. By the time I had finished, the first bottle looked almost like a normal beer. Hoping for the best.

hahaha. Thanks for the help, man.

From the spigot. It did settle after a while and looks more like beer than pond scum.

It's in my room right next to my computer, which gives off quite a lot of heat. My room is usually cold except for next to the computer.

About 10 days.

I filled a small glass and let it sit for a while and it seems to have cleared up. There's just a cake of what-not at the bottom.

Will it clear up if I bottle now? I really don't feel like sanitizing 50 bottles again.

I moved it to the secondary after two weeks. It was at about 68 degrees. I tried to get as little of the trub as possible, I'm guessing some got through.

http://hopville.com/recipe/994249 Essentially this. My hop schedule was slightly different and I dry hopped with 1oz simcoe, 1oz centennial and 1oz mosaic. It's been 3 weeks and some days.

Why is my double IPA so damn murky? I've filtered out as much as I can but it isn't enough. I was going to bottle, but don't really want to bottle something that looks like this, unless it will clear up.

I brewed my triple coffee stout 4 days ago and I'm thinking of a way to remove all of the coffee grounds that escaped from the grain bags. I was thinking about french pressing it. Either constructing something to press it in the bucket, or pressing a little bit at a time. Has anybody ever done...

Yes, I had all of those additions and more.

Dry hopping will be after I move it to the secondary fermentor, right? If so, I goofed and added it on the first day. How will that differ from actual dry hopping? That's a combination of my stupidity and my drunkenness.

It's a 5 gallon batch. Kinda sad the sweetness will fade. It tasted awesome, just wanted that intense hoppiness to accompany it.

I brewed my honey double IPA 5 days ago and decided to check on it and give it a taste today. The first thing I noticed was an extreme burn in my nostrils when I took a whiff of it. Is that normal? Will it lessen in time? The other thing was it wasn't as hoppy as I expected. The aroma was insane...

Will any sugar do?

Okay. I don't know why the recipe called for 21 days.

Also there is a lot of gunk left over from the hops. How long should I leave that for?