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I think you'll find the general consensus to be that due to long boil time, some of the sugars are now unfermentable. This is one of the reasons late extract has become more popular. It hasn't stalled, it's done and will never reach the gravity you desire. Bottle it and enjoy. It will taste fine...

My last few brews, one pound of extract for the boil, and all of the rest (I previously dissolve it in a gallon of water) goes in at flameout.

I had a heck of a time with beers stalling at 1.020 until I switched to late addition.

I agree on the starter. I was thinking a 1.5L, but wonder if it would be detrimental to over pitch and do a 2L

Centennial/Cascade = delicious.

I'm wanting to tackle a beer in this category to see if I can do it. I'm concerned about my recipe, especially because it is intended to be a pretty light beer with nothing to mask mistakes, so here it is with as much detail as I can think of. 5Gallon batch: Using RO water 4.875 Lbs Briess...

I will be spending thanksgiving with my brother. Although we both brew, we've never brewed together and will for the first time. We both extract brew, and he also is into making wines. I'm looking for recommendations for a brew that will need to age for around a year so we can drink up next...

I want to move to AG, but getting Away from kits, making and understanding recipes, and hitting targets (temp, gravity, etc) seems like the best way to progress naturally. I'm enjoying the process too.

Excellent advice. Thank you. I'm way new to brewing and hadn't checked out style guidelines. I have since and put together what I think will be a good amber ale. It's in the primary now so time will tell. Thanks again for setting a noob straight!

No problem. It's currently in the primary with a little different schedule. .2oz centennial 21 mins .3oz Amarillo 21 mins .8oz centennial 5 mins 1oz Amarillo 5 mins This is with 1 lb LME at beginning of boil (4.5 gallons) 6lbs 3oz DME and 1 gallon water added at flameout. Hopefully I got...

Well at least now I can RHAHB while brew..... emphasis on the R lol

Thanks for the help Jon, I found it... for some reason I had different times for my last hop additions. Not sure how I did that or how I missed it, but glad I caught it! Thanks again.

I hope so cuz I'm stumped and have a pot on the burner. :( didn't notice the issue til now

I looked thru both and everything looks right??

I'm running into a discrepancy between beersmith on my IPAD and on my PC. I'm ready to brew, but don't want to ruin a batch obviously. Here's the recipe and my planned steps: Grains - 1.6oz black patent malt, 7oz crystal 60, 14oz crystal 10 Steep Grains in 2.5 Gals water @ 155 Degrees for 30...

Oh yea - I am doing late extract addition. 1 Lbs at start and remainder at flame out. Sorry about the confusion. Do you think I would benefit one way or the other regarding yeast? If I do that and up my centennial time to 40 mins I come up with 37.4 IBU - is that correct?

Please lend your advice on the following recipe- (Trying to put together my first recipe) 5.75 Gal Boil to hopefully arrive at 5 gals into the primary 7 Lbs Briess Gold Unhopped LME 14 oz Caramel 10L 7 oz Caramel 60L 1.8 Oz Belgian Debittered Black malt 7 Oz brown Sugar .6 Oz Centennial...

I am a new extract brewer and I'm trying to move from kit recipes to putting together my own. Please let me know your opinions on what I've put together: 5 gals, full boil: 11.2 oz Caramel/Crystal Malt - 20L 11.2 oz Caramel/Crystal Malt - 40L 1Lb 11.7 oz Dark LME 5Lb 12.3 oz Amber LME...

Thank you all for the replies. After considerable thought, I have decided to focus on honing my skills and nailing the basics with extract a while longer and let my hobby grow a bit slower. Instead of making a jump, I'm going to focus on and learn from things like late addition of extract, temp...

I forgot to mention That I am currently set up to run 5 gallon extract batches (6.5 gal primary and 5 gal secondaries) and that 5 gal batches Would be the norm for me with an occasional 10 gallon batch