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Nice! Should be a nice stronger IPA! By the way I really like Citra. It pairs well with many US and NZ hops, sort of like a hyper citrus essence. As a bonus, it will freshen the room as fermentation peaks!

Hope it turns out well! I think the recipe looks good! For an IPA, it is not necessary to go overboard with late hop additions and dry hopping. The aroma needs to be there but you don't have to dump half a pound of hops on it.

Well it depends on what you want! I personally like more meaty beers regardless of style but a lot of people like a drier finish on bigger beers to keep them from being overly sweet and easier to drink, since a nice level of dryness can help clean the palate after the swallow. I think a lot of...

I forgot to tell you to relax!

The hopping looks decent enough. My experience with Chinook is mostly big grapefruit aroma, which often tells the mind to expect it on the tastebuds. Vegetal and grassy here would not have entered my mind; is there a reason it did yours? I guess just make sure that your hops are not too old or...

So this looks to be one big bastard... I don't know the beer you are modeling after but I will point out that the estimated final gravity makes this beer seem more like a barleywine than an IIPA. But maybe that is due to the fact that many Midwest IIPAs are cut with stuff like honey or sugar to...

Does anyone have any experience brewing with the actual fruit? I was thinking about washing, peeling, blending or liquefying, then finally pasteurizing a bunch of them and then adding the stuff to the primary vessel. My original base beer was something golden or amber with a possible faint odor...

Honey, along with other simple sugars, are highly fermentable so that a higher percent of the substance will be converted by the yeast, especially compared to most grain sugars. You can look up estimates of such percents online. Anyway, less residuals are left behind by fermentation, and...

Ha ha! Callously stated, you get steak and a buzzed woman! What more can a guy ask for?! Thanks for the input! I personally have a tough time picking up on lactose but it is a good idea to help balance the tartness.

Are you kidding me? I love salt beer...

It's scratch but I'm brewing it in the evening so there isn't much time to dispute the recipe! But my recipe is okay, I was just curious about the color.

From experience, I personally believe that it's an ABV thing and also yeast dependent. But here's a quick source for you. http://beeradvocate.com/beer/style/142

What was the original gravity of the brew? Personally, I don't think you need to worry too much. I have seriously under-pitched some batches without ill effects; the bubbling ought to pick up later as the yeast multiplies and even if it doesn't, it's not a very reliable measure of yeast...

Thanks for the run-down. My brother suggested the same thing; the only thing that I won't have is the time to play around with the levels of spices in a brew. Well, I guess trial and error is a fun part of brewing!

My bad, thanks for clarifying that. I'm not looking for anything extreme. I was just hoping to give it a nice orange glow or outline; something that readies the mind for the flavor!

Thanks for the input oswiu; this is most helpful!

Not sure if anybody really cares but I am going to post some results regarding the strawberry beer. The aforementioned wine flavors had mellowed out with time and became less noticeable when the beer was chilled for a few weeks. It seemed that the base beer plus the fruit fermentation roughly...

Any suggestions on the percent? Yeah, I read that it is able to self convert and since the weather is supposed to be awful tomorrow, I'm going to be brewing an old extract batch, which I had planned on partially mashing with some other grains! Okay, so CaraMunich II is the verdict? Thanks...

Thanks for the tip, I'll look into CaraBrown but the brew-shop nearby may not carry it.

Actually, it's kind of a crazy idea but I want to brew a spiced beer with lactose and then ferment it on peaches or apricots. I have three pounds of each fruit so I could use solely one type or mix and match. I am thinking about giving it a graham cracker element to simulate a traditional desert.