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1.5 ounces of hops thrown in at 90 was what I was trying to say.

33% Pilsner. Probably sticking with the 90 minute, just wanted to make sure I wasn't going to make the worlds most bitter oktoberfest. 1.5 ounces of hallertau 4%. Thanks for the quick responses!

recipe advised for reduction in dms

that's a thought. thanks for the quick response.

Was supposed to do a 90 minute boil with 60 minute hop addition, but i got distracted and threw the hops in at 90 minutes. Stick with 90 minute boil, shorten to 60? Thoughts?

I did the cream ale recipe from Brewing Classic Styles, then dry-hopped with one jalapeno, one pablano and one habenaro. cut up the peppers, remove the seeds and soak in vodka overnight. The vodka will make the best bloody marys, fyi. I was pleased with the final result. More "pepper" than...

Fyi, you can brew it just cloned turbodog. Check it out on the brewing network. Recipe is approx: 12 lbs American pale malt 12 oz crystal 90 8 oz British chocholate malt .5 oz Apollo 60 min .20 oz Willamette 30 min .1 oz Willamette 10 min Wyeast 1070 ferments at 60 degrees. Mash at 152

Brewed the original byo all-grain version with pacman yeast last night. Really excited about this one! I used 2 ounces of powder at 0 min and threw in 2 ounces of dunkin donuts coffee when the wort was around 185. I used a paint strainer to keep the junk out rather than siphon. My plan is...

Thanks. I was sort of thinking along those lines. I usually don't take gravity readings or taste the beer until I rack or keg. Sounds like I should make an exception in this case. Thanks again.

By the way, I used WLP 001 pitched around 70 degrees.

I made a cream ale Thursday evening; I pitched the yeast about 10pm that night. Fermentation started right on cue the next morning (Friday) at 68 degrees. Monday, I came home and found my the fermentation cooler (with external thermostat) cracked open. It's 90 degrees plus in my garage. The...

Cool! So, that means the water is soft, right? I've been brewing in Nashville for about a year and my favorite style is IPA. I just haven't made one that knocks my socks off...yet. Hopefully some water adjustments will help. Thanks a ton for posting!

Just did a couple searches (probably should've done that first) and it sounds like an ale would work just as well and I wouldn't have to worry about lagering. One less thing... Thanks again.

Wow! Cool! If I added the peppers to a secondary, which would be my preferred method, should I re-rack to a keg/clean secondary before lagering?

Was in Madison, Wisconsin over the weekend and stopped by the Great Dane Brewing Company. Had a glass of this Tri-Pepper Pils and was wondering if anybody knows anything about it. "Jalapeno, Poblano and habanero were added to a pilsner base. Results in a subtly spicy brew that is more...

Well, here's what they came up with. You guys were pretty close. Going to brew it on Saturday. Style: American Pale Ale TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.30 gal Estimated OG: 1.041 SG Estimated...

Thanks! I dropped off a few bottles of Little Hump to the guys at my LHBS the other day and I'm waiting to see what they come up with. They've been very helpful in the past re: recipes. I'm going to probably cross reference this recipe with whatever they come up with. I'll let you know when...

Oops. Looks more like a "traditional lager" than a pale ale. Does that convey the message?

Had a bottle of Highland's Little Hump Spring Ale the other day and I'm looking to brew something similar, not necessarily trying to clone. The bottle reads: "Brewed with grains from America's heartland, using Simcoe hops for bittering and dry hopped with Amarillo and Cascade for...

Temp is around 40. Thanks for the chart. 12 psi has worked for me in the past, and while 5 days usually isn't enough time to perfectly carbonate my beer, I can usually tell a difference in the amount of carbonation. I think I'll just give it more time at 12 psi. I guess I got a little...