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looks great to me

I have actually used WLP400 (Belgian Wit Ale) and kept the temps in the 68°F range - worked amazingly. Additionally, use the peel from a fresh orange and 1/4 tsp coriander. Forgot what my bittering hop was, but used Citra, Amarillo and Strata for late additions, w/p and dry hop. Grist was...

I get though where people end up with a bit of hop burn. To echo your statements, a matter of processing. I have a zero crystal IPA on tap right now where there is roughly 9 oz of hops in the batch and overly hoppy is NOT what one would describe this beer as being.

Fg hits between 1.010 and 1.014

FG depends on mash temp and yeast of course. I go for 75 min at 148. Fly sparge and no mash out. Wort is nice and fermentable. Will use corn sugar (believe that is dextrose) to bump OG and drop FG. I won't use more than a pound though. Personal preference there

my double IPA grain bill works nicely - I call it my lucky 7. 7 lbs 2-row, 7 lbs Golden Promise 0.7 lbs 40L Straight-up IPA - no haze. Good malt support but only just. Allows big hops to come through. If youlike, add corn sugar to bump ABV and help dry it out a little Chico - WY1272, Omega...

Got another - heard it by the radio by accident - "We built this City" by Starship. Now there is the mark of a once band that was good struggling for relevance and dying a miserable death.....

Did not think about that one - now it is in my head, it is the only one I can think of right now. Some tone-deaf lady talking about her husband (oops - sorry, it is 2019, so significant other) going to work, and then (surprisingly) coming home... now my brain hurts and I want to gouge my ear...

To that end, I made a pre-chiller that I place over the top of a small fish pump and add ice to the water. Summertime tap water comes out in the 45 degree range. I use two -liter bottles with the tops cut off to make big ice blocks. Summer chilling takes 8 blocks of ice and 10 minutes.

higher mash temp - that may account for some of it.... Anyone know if Voss has problems breaking down particular dextrines?

Have not used Chocolate Rye and have wondered about it. That little tid-bit is a great to find out. Love rye to begin with and that may be part of the solution to that little something I find missing.

Not even saying you can - but the smaller the chiller, the more insulated the fermenter needs to be. Temperature stability in the fermenter reduces energy demands in on the chiller. You would probably be better off with a big cooler filled with mostly ice and some water. drain water and add...

I have to agree - looks more like a light-colored Pale than a Belgian. May well be very tasty, but reluctant to badge it with "Belgian style"

Amber was fantastic. A keeper batch for sure. For me, I don't drink a lot of tea. Maybe a chance that is why i taste it with Idaho 7.

with big tootbrushes

beer has attitude sometimes and fermenters are fickle occasionally. that is why we need to wait things out from time to time. Your experience sounds normal. Not a regular thing, but normal.

Your welcome. Keep in mind that each person has their own taste. Find what works for you I love the citrus that stuff throws. I am sure that spectacular batches will be done at 90°F and it will hit final within a few short days. Play with this stuff. I have an American Strong in final...

The citrus may remind you of saison-like flavors. they are not off flavors for that yeast, I have used it 90 and am thinking of dialing back to about 80°F. Don't get me wrong, I love it. Just saying keep in mind that the flavors vary from subtle if at all with lower temps (68°F) to very...

Hi all - I have had an issue lately that has confused the heck out of me - clear beer going very cloudy. By that I mean that batches that even looked good while cold-crashing are turning to mud. I have been lagering a barley wine since April and it is muddy. A red IPA went from wonderfully...

I say go for it.