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Closed at request of OP

You cannot discuss distillation here. But you can buy a 50lb bag of cracked corn at any feed store...for your horse.

Well said. Well spoken. Cheers LGI

More than likely with this light grain bill and using Notty...you had full fermentation over night while you were sleeping. :D Don't pitch any more yeast. Dry yeast packets are way more than adequate and rarely, RARELY are they duds. Give it a full week in the fermenter and take a reading. I...

The IBU's are definitely on the low side. Under 10 to be sure. The addition of unsweetened chocolate should put a little bitterness back.

I find the longer a beer sits in a properly pressurized keg, the better the beer "holds on" to the carbonation during transfer. I bet if it sat for a month you'd get better results. :mug:

Closed at OP's request.

The gold I won with this beer was four months old in the keg.

My coin came down "heads". Melanoidin. :mug:

1 packet of Safale-04 is plenty. I always hydrate the yeast in a cup+ ofwam water for several hours (usually during the brew process) and then split the slurry between two five gallon buckets. It's plenty of yeast to get the job done. :mug:

I always have the same issue on all my taps. It's normal to flush a few ounces out of the line first before serving. Bubbles in the line are pretty much unavoidable.

The evidence in my brewshop after several hundred batches is empirical. The identical grist mashed at 149 Degrees for 90 minutes will definitely attenuate lower than one mashed at 154 for 60 minutes. Does this make it suitable for all styels? Certainly not. I cut my OctoberFAST Ale down to just...

You're Welcome. :)

The lower the mash temp the lower the FG. The longer the mash rest, the lower the FG. My driest beers (1040-1050 range) rest at around 149 for 90 minutes and dry out to well under 1010. Lower the temp and let that mash sit for an extra 30-40 minutes. You'll be golden. :mug:

Follow the prescribed additions and times. The lower Alpha of the cascade will provide a bit lower bitterness. :mug:

Welcome to the fray....

My go-to yeast...Safale-04 is excellent for this style. Lends a bit more underlying malt which is a nice contrast to the citrus tones.

Sorry. No talk of distilling allowed.

Until the beer ferments and the yeast falls out, hops flavor and aroma will be smothered by the sweet wort. Let the beer do it's thing, and the hops will rise to the occasion.

I dry hop my medium gravity pale ales in the primary, but the big boys always get racked to a secondary so I'm dry hopping beer in a "cleaner" stage. Just a personal preference. Racking cleanly off of yeast trub is no big deal. Racking around floating hops debri is no big deal. Racking...