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1 lb honey malt + 1lb crystal will give you more than slightly sweet. I would cut each in a half and add to the base in order to keep the gravity up. Sounds good though! Sent from my iPhone using Home Brew

A lot if unknowns here... All grain or extract? When did you add the gallon of water? After the 1.040 reading or before? What yeast did you use? If you post your recipe and the exact procedure you followed you'll be able to get a lot more help. Sent from my iPhone using Home Brew

I have the bayou classic 40 qt with ball valve. Makes batch sparging a cinch with BIAB. Sent from my iPhone using Home Brew

If you're traveling from Chicago to Pittsburgh, consider stopping in Columbus,OH. Many good breweries here: Four Strings, Elevator, Barleys, Columbus Brewing Company, Seventh Son, Watershed Distillery (not a brewery, but damn good gin, bourbon, and even bourbon gin!) Sent from my iPhone using...

Eternal Sunshine of the Spotless Mind Sent from my iPhone using Home Brew

Smoking gun Sent from my iPhone using Home Brew

I bought the wrong sized bag for my first BIAB. Luckily the LHBS is about a block away, so I ran over there and got a bigger one in less than 5 minutes. Now I just use the smaller one as my hops/boil additions bag. Sent from my iPhone using Home Brew

Is it possible that your thermometer could be off? A lower mash temp would really in more fermentable sugars, therefore a higher attenuation. Also, if your hydrometer were off, it could just be a measurement error. Sent from my iPhone using Home Brew

No experience with Apollo, but they sound like they would pair well with the Citra. I say go for it! Sent from my iPhone using Home Brew

I can't speak for the peanut butter, but I recently brewed a stout with cocoa powder. I added ~8 oz to the boil. Could use more chocolate flavor in my opinion. I've heard cocoa nibs are really the way to go. Sent from my iPhone using Home Brew

Active fermentation has all but stopped. It's been hot here the past couple of days, so the fermentation temp got up pretty high (75-79). I got nervous so I decided to take a gravity sample and to check for any off flavors. Holy Citrus Batman. Smells likes oranges and lemons. Tastes semi sweet...

Also, what yeast did you use? Sent from my iPhone using Home Brew

What temperature did you mash at? The lower end of the mash range results in highly fermentable sugars, which could explain the low FG. Sent from my iPhone using Home Brew

+ 5 Citrus Blonde + 5 Mint Chocolate Stout = 13900.5 Sent from my iPhone using Home Brew

I FINALLY got around to brewing this bad boy. Overshot on my volumes, rather than a long boil I just let it ride. Won't be as strong, but at least there will be more of it. The final recipe was as follows: 8 lbs. Briess Pale 2-row 8 oz. Honey Malt 8 oz. Vienna Malt 4 oz. Carapils 0.25 oz...

Accidentally modified this one by being mildly dyslexic or something: 8.5 lb 2-row 0.5 lb Caramel 40 0.5 lb Chocolate 1 lb Carafa II 0.5 lb Black barley Bottled it this past week. To say that it is roasty is an understatement. It's more like a chocolate coffee stout at this point. The...

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Zest flavor fades very quickly. Typically if I am using zest I will zest my citrus of choice about 10 minutes before I throw it in the boil. I would imagine that after several months there would be little to no aroma/flavor value. Sent from my iPhone using Home Brew

Bottled today. Hoping the faked oats don't get me! Drinking a chilled glass of it and doesn't taste too bad. A little sulfur on the nose from the low fermentation temp but I'm hoping that mellows out over the next couple of weeks. Sent from my iPhone using Home Brew

Fermentation temp was actually pretty low for the yeast, 64ish for about a week. Only pitched one vial when I put it in the primary. Sent from my iPhone using Home Brew