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Ahh. The question of the day. Does anyone have a good 90 minute extract clone recipe? I think this would be a fun challenge for me to make...

Thanks everyone. to your point TriggerFingers, this beer was 1.070 and finished at 1.010. It seems higher than 8.2 percent when I drink it though. I don't necessarily think its over carbed. I am always worried about undercarbonation I guess. I bottle conditioned for 6 weeks.

Anyone ever have an issue of overcarbonation? I brewed a Double IPA and it came out really good. My friend commented he thought it had too much carbonation. Is that possible?

so I should get another pack of the non activated one and put it in?

well I was attempting my own recipe and I bought a yeast that needed three hours to activate (belgian strong yeast) and I couldn't use it cause I forgot to activate it! So I used a different yeast and I am not sure if it will be aggressive enough. If I check it after 10 days and the FG isn't...

Is it crazy to pitch two different kinds of yeast in the fermenter?

Thanks for the response. I do a 3.5 wort boil and just add all the malts in the beginning. I made a double IPA that came out a bit darker than I expected or wanted. Can this be attributed to initial malt additions and boiling for the full 60 minutes? The late add of the extract creates a...

Hey guys, I am new to the forums and a pretty new brewer. In reference to the above comments, can someone help me understand the purpose of the late extract addition? Is it for color and body/taste or for fermentation?