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Oops. Yes I had planned on 8 oz.

Does it seem like the malt and hip balance is ok for an APA?

Here is the full recipe. Please provide suggestions if you have any. Golden promise, 4 lb, partial mash Caramel 60, steep Maris Otter LME, 6 lb, boil Warrior, 1 oz, 60 min Citra and Mosaic, 1 oz each, 5 min Citra and Mosaic, 1 oz each, 14 days Citra and Mosaic, 1 oz each, 7 days Will go...

Am I understanding this correctly, then, that extract will leave more un-fermentables than grain does? Also, you guys/gals all sound like you use S-05 for an IPA, which makes sense as it is more clean and crisp. What would you generally use S-04 for? Porters and such?

I am making an American IPA, and the problem that I have is that I'm having a really hard time getting the OG, the FG, and the ABV to "fit the bill" for the style. I only use dry yeast, and Safale S-04 bring my OG to 1.065 (just right), my FG to 1.019 (too high, and my ABV to 6.0% (in the...

4 I think

I made a chocolate milk stout from an extract kit. Used cacao nibs for 14 days in the primary carboy. I can't taste any discernible chocolate. Bottled probably 7 weeks ago. Thoughts?

Huh... all good to know. Thanks for your help, everyone.

Since it was a kit I didn't even do the calculations. Since I had 1.052 and 1.022, can I still reliably use those for determining ABV? Is it truly 3.8%?

Correct, I wanted a "sweet stout." It tasted good. Maybe a little diluted, but that might have been my mind playing tricks too since I already knew the gravity readings were "off." But definitely didn't taste bad, as if something had gone wrong.

It was an extract kit, yes. Why is that a problem?

1 lb of lactose. The question then is what could/should I have done? This was a kit, yes, I so I guess I assumed that calculation would have already been made. Especially being it was from Northern Brewer, which has always been good for me.

I made a chocolate milk stout (OG 1.052) and let it sit for 3 weeks. No activity for the last 2 weeks and checked it today. FG was 1.022. I know the common response will be to let it sit and check it in a few days. Well.... I bottled. I'm confident it wasn't going to change. I've had it sitting...

This is exactly what I wanted. Thank you!

Is there any sort of list or chart or book that not only describes the flavors of hops, but more importantly tells you what style of beer they fit? I'm trying to move into making my own recipes and this would be very helpful.

Should I wait until after ferm is done or drop them now?

Was curious if I HAVE to do secondary for a cocoa nibs addition? I'm doing an extract kit that says to add them two weeks in secondary before bottling. Can I just want until fermentation is complete in primary then drop them in?

Thanks. I bought some gelatin finings and will be using those.

In regard to his xBmt, do you think I would have been better off going with the lager yeast then, fermenting at 68 F?

Ingredients include dextrose, citric acid, and fruit pectin.