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I'm brewing up a batch of a new pale ale recipe I'm working on, and I plan to start building my new MLT for my upgrade to 10 gallon batches!

Looks to me like a great recipe. As mentioned above, I find some of my best recipes were my most simple. In fact, one of my favs was a SMaSH with Maris Otter and Fuggles hops.

I've had this on draft for about a month now, and man this is an awesome brew. When I purchased my flaked barley, it had some weevils in it, but I figured, hey, what could happen? I mashed, and it filtered them out anyway, and as I said the brew is great! So, I have it on tap as Tasty Weevil...

From what I read, you're talking about the taste before you even let it ferment. The hop bitterness is very harsh an unrefined at this time. Let it ferment, then try it again. You'll notice a cleaner taste. It wouldn't taste like uncarbed beer right now, because it's not beer yet. The first pale...

I brewed this up the other day, and the mash smelled fantastic. I have high hopes for this one, thanks for sharing the recipe!

Unwanted banana flavors can come from underpitching your yeast, or from fermenting too high. Since you made a starter, despite the temp on the other carboy I would say that it was your fermentation temp.

Keep an eye on it, by checking gravity for a few days. If you get consistent results, (say in three days) I usually give it one or two more days to let the yeast finish cleaning up, and doing what they do best. Then bottle.

As you get more experience in brewing, and eventualy make the change to all grain brewing, you'll save a ton. I averaged about $35 for my extract brews, but now with all grain, I can make batches for as low as $20! Granted, I purchase base grain in bulk, and that is another way to save. If you...

Sanitize a nylon hop bag and rubberband, and wrap it around the end of your siphon. Though I don't usually use pellets for dry hopping, it keeps all the particulate from my whole leaf hops out. Just make sure to leave the bottom inch or two undisturbed.

I'd just keep an eye on it, and if your gravity is where you want it Monday, then transfer. If not, just let it sit. The yeast is obviously still active, so they'll keep doing their job.

I lost my first homebrew comp because my beer was not carbed properly, and was still green. I rushed to make it, and the biggest thing that the judges told me was carbing was bad. I agreed. I bottled only a sixer, and kegged the rest. What was in the keg was absolutely amazing, but the bottled...