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Yeah zombie dust blurs the line for sure, or at least what I've read. We can't get it down here. I also did a late extract addition on both recipes. So I'm really wondering if beersmith's calculations are really that accurate for IBUs when you choose that, but of course Citra does not have that...

Just brewed another batch of this yesterday, but screwed up my hop additions. Last time I did a .5 oz at FWH, with .75 oz 15,10,5,1 minute addition. I added in a .75 oz 20 minute addition taking ibus from 65 to 94 ibus. (come to think of it I might have done this on my previous batch as well)...

Just bottled this. The S-04 yeast finished at 1.015. I got about a 5.9-6% abv brew. It was pretty tasty as people have said, I'm afraid my future brews will pale in comparison of this recipe.

I did a partial mash recipe today, and got an OG of 1.060. What is this going to do for my beer?

I think the FWH is fine. But I am concerned about a 60 minute addition for the extract version. Thinking about doing this schedule (set up as partial mash): 1 lbs Munich Malt (9.0 SRM) Grain 1 11.8 % 8.0 oz Carafoam...

I set it as an extract brew. Also I've heard that citra produces off flavors when used as a bittering hop (60 minute addition)? What if I just remove the 60 min addition and just hop burst for 20 mins of the boil?

Just curious. I plugged the numbers into beersmith for the extract version, and it estimates a starting gravity of 1.055, that's different than what you posted. I am using a 3 gallon - 60 minute boil, 5 gallon total. What about upping the extra light DME by a pound, and increase the other hop...

reading about it sounds like they went with adding straight mint leaves. But everything I've read on here, people say how that doesn't effectively add a mint flavor.

I'm brainstorming about this idea too actually. I'm thinking starting with a bourbon barrel clone: https://www.homebrewtalk.com/f14/kentucky-bourbon-barrel-ale-164527/ Making mint extract and test add to a glass of the stuff until it tastes appropriate. that is done fermenting then scale up for...

Ok took them out of the fridge to give them time. It's weird, the blonder I bottled over a week ago with table sugar, I just popped it and it's perfectly carbed! I know table sugar is more effective so you use less than dextrose, but could the dextrose behave differently or something? Of course...

I had a bucket full of star san and dunked each bottle in the bucket, made sure the solution got in the bottle, poured it out, and placed on my dishwasher rack to dry. They were recycled bottles, but made sure to rinse them before sanitation.

I've searched on this but have not gotten enough evidence about what could be going wrong. After fermentation was complete, I waited 3 weeks for my beers to carbonate and I have moved them into the fridge. I boiled 5 ounces of dextrose in water and added it into the bottom of my bottling...

Yea I want something more balanced. I will see how this ends up. Think I'm going to drop pacific gem down to .5 oz as well.

So I think I will go with: 5 lb. extra light .5 lb. Honey Malt .75 ounces of Pacific Gem @ 60 min 1 ounce of Motueka @ 5 min 1 ounce of Cascade @ 5 min 1 ounce of Motueka @ flame out 1 ounce of Cascade @ flame out

How cool should I ferment? Is there an issue with fermenting higher?

Uhh, hadn't decided that yet haha. Maybe american ale yeast? Also how much to add during flame out? I haven't done that before.

I think I'll go with 5 lbs of extra light, and .5 lb of honey malt. Hop additions at 60, 20, and 5 minutes?

Wouldn't biscuit and victory malt be too dark in color? And If I use honey malt and extra light, should I go with 1/2 a lb of honey malt?

Been lurking on the forums for a couple of weeks, and am planning an all extract blonde ale. I was interested in using BierMunchers suggestion for the extract from his centennial-blonde recipe: Ingredients: ------------ Amount Item Type % or IBU 5.00 lb Extra Light Dry Extract (3.0 SRM)...