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As a follow up, the beer that was the reason for the OP turned out fine. It was stronger than I intended and it definitely lacked a bit of body, but the beer was mos def drinkable. As an experiment, the dry enzyme gave me a good 2% abv over and above what I thought I would get. The end result...

I tend to wait until fermentation is complete to dry hop. Not sure why... most likely habit! After 20ish days, your fermentation is prolly over. If you aren't going to do a secondary (and I never do) then may as well get the DH going now. I like TriggerFingers idea of adding more hops. I'm...

Personally, I love Citra. LOVE! This is what I recently put into two brews back to back. Both turned out fantastic. Both 7 gallons or about 27 litres. Green Bullet 50.0 g 90 min FWH Pellet 13.5% Amarillo 50.0 g 10 min Boil Pellet 7.0% Citra 50.0 g 10 min Boil Pellet 11.0%...

I've just did a couple of brews where I dry hopped a 7 gallon batch with 50g each of Simcoe, Amarillo and Citra for 7 days. Both were very good. Nice passionfruit nose and taste. My advise would be to not worry about the amount of Citra in the dry hop. It'll be friggin beautiful. :)

I did one very similar to this hop schedule. In a 7 gallon batch, I did a FWH with 50g of Green Bullet, then 50g ea Simcoe, Amarillo, Citra at 10 mins, 0 mins (held for 30 mins) then 50g of each in a dry hop for 7 days. It was friggin intense! I think you will be pleased with the results of...

I've read that a beer high in alcohol can take 3 months to carb up. You would think that there would be a little action at least by 8 weeks tho. You could try rehydrating some champagne yeast and using that to carb up. Its more alcohol tolerant than the ale yeast will be. Use a (sanitized)...

70 is a little high. Low 60s is a better place and that might improve things for you.

Could the lag time be the result of the yeast wanting higher temps? I bought some today and the guy at my LHBS said to pitch at 30 (86). I thought that was really high, so I checked out the specs of the yeast online and it backed up what my guy was saying. Rehydrate at 30-35 (86-95)...

Gotta put Chop and Brew up on the list. http://www.youtube.com/user/ChopAndBrew/videos?view=0&flow=grid

Did you hit and hold your temps? Mashing at higher temps would explain your missing gravity points. You wont really notice that in the finished product though. If you really need to, you could just add 500g of corn syrup to the beer after your first krausen has fallen. It will reclaim your...

No.....

That seems a little low to me, but I guess it depends on the style and recipe you are doing. If you are using 3kg of DME, it sounds like an extract + specialty grains brew rather than a partial mash. 120g of specialty grains wont add much fermentable wort to the batch. Most times if you are...

I bottled a 5.6% IPA on Sunday. Then on Wednesday, I grabbed what I thought was one of my other beers. Because of a screwed up filing system, I ended up cooling and opening one of my new beers. It was surprisingly carbonated after about 72 hours. Awesome beer, awesome surprise, good times. :)

This one is a good one: https://www.homebrewtalk.com/f69/lakefront-ipa-clone-ish-211810/ The recipe section chock full of good recipe ideas.

I've started using hockey to help me with inspiration for new names. The one I'm drinking now is Hip Check IPA and in my fermenter is Slew Foot IPA.

10 hours? Dont worry about it mate. Even if it did "expire" on the 8th of Jan, its not a drop dead date for the yeast. It's probably more like a best before date . 10 hours to visible signs of fermentation is not worth worrying about. I got this from their website: "A widely used and...

Whoa... I must know more!

How long has it been since packaging? There's no way that 3 weeks would change the viability of the yeast. If you have already bottled it, there's not a helluva lot you can do to carb it up more. Give it three weeks and if it aint carbed up properly by then, call it an English bitter and...

Yes, I measured it at 1.002 a few days ago and it was 1.000 yesterday, so ill be sure to wait for it to finish before packaging. :) Dry enzyme is crazy stuff man. At least as an experiment I know what it does to the beer. I'm hoping for a good beer still. More potent than I was...

I think that dry would be the opposite of malty. Definitely a legitimate taste to go for depending on the style of beer.