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It was definitely not clear compared to most other beers I've brewed. Then again I usually primary for at least 3 weeks and this was only in the primary for like 8 days

Understandable, but is there any sort of pattern that can narrow it down to it being wild yeast? If not do you have any idea what caused my terrible flavor? I had fresh grains, fresh hops, brewed like I always do. Never had a problem (except the other PA) like this

I thought that might be the case except I was fermenting at a room temp of 59F. With a 2.5 gallon batch I ruled too warm of a fermentation out of the question Edit: Also wanted to add that I brewed this with 05 which I would've been in the middle to low range with a 59 room temp. I've pretty...

I was curious about this too so I looked it up on their website. 1 oz in 10 gallons (.6tsp/gal) = 12.5ppm 1 oz in 5 gallons (1.2tsp/gal) = 25ppm I usually do 25ppm and don't rinse. I've never noticed an iodine flavor in the final product

The hops smell very fresh. I buy them in one ounce packs and open them the day I brew. The pale ale is probably the lightest beer I've made. I'm usually an amber/brown/stout guy but I've never had an off flavor besides the 2 pales I've attempted. It's happened in both my fermenters

I don't think they disclose the grain bill other than saying "malted barley". They do list it at 6.5%, so if your FG figures 6.5%, you probably got like 60% efficiency. That's just a guess of what they figure beginning brewers will get, I highly doubt they are expecting 70% from someone who's...

I'm angry :mad: Both times I've tried to brew a pale ale I get this awful "dirty" taste that I cannot put my finger on. It tastes as if the beer is a weiss (and I HATE the taste of wheat beers) even though there is no wheat in the grain bill. My first pale ale I dry hopped with hop sacks and...

You do not need to add yeast, there is still enough in suspension. I fermented an RIS for 8 weeks and it carbed up in 3 weeks. You don't want to rush drinking an imperial stout so even if it is carbed you should bottle condition at least a couple months before it's really good and mellowed out.

If you are at a 1.009 I'd say fermentation is likely to be over. I'd leave it in the bottle for 2 weeks at least. You can try to "sneak" one at 7-10 days but I find that mine have never been carbonated at 1 week and it's just a waste of opening one, but it can be a learning experience for you...

A 35 point spread with a 1.030 FG is scary... In the future, when brewing a 1.060+, ferment 4-6+ weeks primary before secondary. I'm going to make the assumption that you racked too early before the yeast cleaned up and finished fermenting. 2 weeks for that big of a beer is way too quick. I...

I don't personally have experience with it but I did have a beer by Kona Brewing Co. that I liked that I'm almost positive had coconut in it so it is a valid idea.

That's my plan. US-05 usually gets me my final gravity inside a week, anyway. Thanks!

Wow, that example almost has the ability to put the autolysis debate to rest. Unfortunately I didnt have that success but that is pretty cool!

That schedule is literally exactly what I was thinking about doing. It's been about 4 days since I pitched and the airlock is still going strong. I'll throw my dry hops in on day 7 then cold crash day 11. Thanks for the suggestion!

Yes, but a very minimal amount. I have a little Citra left from the brew that I was gonna use

I've brewed probably 2 IPA's and 2 Pale Ales in my career. As a rule of thumb, I usually let all my beers, regardless of gravity, ferment in the primary for a minimum of 3 weeks, usually 6 weeks for 1.070+. I brewed a Pale 4 days ago that's currently in the primary which got me thinking... I've...

I myself like putting 2-4 hops in most beers I make unless I want the beer to have mostly malt presence with extremely minimal hop flavor. I'm not one to clone beers that big breweries or micros put out because there's no fun in that, it's already been done before and you can go buy it from the...

I usually do 2.5 gallon batches but rarely use whole cone hops. In my experience they do absorb a good amount of wort, maybe a quarter+ of a gallon if you use an ounce or 2, but I'm just ballparking cause its really hard to know definitively. When I use pellet hops I get ridiculous amounts of...

Just brewed a pale ale yesterday :drunk:

I doubt that a fermenting a 2.5 gallon 1.047 batch at low 50's will generate more than a few degrees of heat during it's most active stage of fermenting. If anything the 52F will be lower than 52 depending on how much the garage is opened, but a wall is in front of the stairs so it doesn't...