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Feeling a lot better about this! The beer does not smell very hoppy at all...do you think a heavy dry hop will make up for this? I've only got an ounce of chinook, but I can get more. How much do you all think it will take to get a nice strong hop aroma? I saw one poster recommended 4 ounces.

I may be loosing it.. Just got in from work and checked the gravity. I'm down to 1.012 which is great! Also the boozy smell/taste seem to be a lot more suppressed today. I'm thinking once dry hopped, chilled and carbed up this could turn out to be a solid brew.

Ahh this is good to know. I am going to attempt the Pliny clone (Plinian legacy from NB) this week and I am going to stock up on more water bottles to freeze so I can stay on top of this. It was my understanding that the water temp was very close to the actual beer temp inside of the carboy, if...

I got 5.5 gallons of 1.053 wort, I cooled down to 68-70 and transfered into carboy, I will admit I forgot to shake the wort like I usually do. I pitched an entire pack of US05. I did not rehydrate the yeast.

Thanks everyone. I will wait it out. I may consider to start using a new "house yeast." I thought it was a forgiving yeast and I kept th fermenter cool, very frustrating. The boozy smell/taste(to a degree) is perhaps the biggest turnoff in a beer to me.

Hello. I brewed northern brewer's Chinook IPA last Wednesday. Hit all my numbers from mash temp to OG. I ferment in a plastic carboy placed in a tub of water, it is completely submerged. The water temp and the strip on the carboy stay between 62-68 degrees. It did go up to 73 degrees for...