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With a 1.048 OG, your reading seems to be correct, but your 1.018 FG after 3 weeks hints that you had fermentation issues. Did you aerate your wort before pitching yeast? What yeast did you use? I started using US-05 dry yeast on extract batches because of how extremely low it would ferment...

The stout is "okay". I hate Dark Malt Extract and that's where the Stout kit gets it's flavor and color from instead of actual steeping grains. The IPA kit came out fantastic for $20 and I'd definitely buy it again. I used US-05 yeast and it came out great. I do recommend using 1-2oz's of hops...

So 2 weeks into fermentation and you have an off flavor? Let that thing sit! Minimum I'd wait two months to see how it's progressing. Hell, I have an imperial stout that I brewed 8-9 months ago that has a sour off flavor I still can't bring myself to dump.

I'd try and find a clone recipe of Abita Andygator which is a 8-10% ABV Helles, and incredibly easy to drink. I'd compare the clone recipe to what you are looking to do and go from there.

I've got these in my garage hooked up to a 20w per channel amp. They sound fantastic, but they may not meet your needs for "small". They measure about 12"x8"x8". Tons of good reviews too...

I have this on tap for the first time, and I agree that it's a keeper. https://www.homebrewtalk.com/showthread.php?t=46844

I had an OG of 1.055.

Edworts Haus pale ale uses 8LB pale 2-row and 2LB Vienna with some crystal 10L. Color ends up around 5 SRM. https://www.homebrewtalk.com/showthread.php?t=31793

Brewed this Sunday as my 3rd BIAB brew. Used the original recipe exactly except I used US-05 instead of Nottingham yeast. Also ended up missing OG by a few points, hit 1.048 in the fermenter. Can't wait to try the finished result!

I have not brewed this recipe yet, but I've read good things about it and I have already bought the ingredients. Hop God Stout https://www.homebrewtalk.com/showthread.php?t=510425

I have three taps and my goal is to usually have my taps situated as follows: Tap 1: porter or stout Tap 2: seasonal/belgian/specialty Tap 3: Some type of hop forward beer like an APA, IPA, or IIPA For example, I currently have an Edmund Fitzgerald porter clone, Biermuncher's Centennial...

Black IPA's without actually having roasty characteristics, just grains that give it a black color. What in the hell is the purpose?

A 5 gallon batch of 1.100 OG beer would need around 350 billion yeast cells, which is right around 4 fresh packets of dry yeast. Unless you made a larger batch, you definitely pitched double what you needed to. Hell, I brewed a 1.120 Imperial Stout earlier this year and only pitched 3 packs of...

Well the results are in from my previous post. This was my first BIAB brew. I brewed this per the original recipe on the 1st page, added 1/4LB of pale chocolate since I had it on hand, and used US-05 Yeast which fermented down to 1.012. I've never had Edmund Fitzgerald, but this recipe looked...

One of the most popular IPA's in the country (Bell's Two Hearted) is an all Centennial beer. It'll taste great!

Just bought the grains for this recipe to brew in the next week or two. I have quite a big of bulk hops, but no Amarillo, or any direct substitutes, so I changed up the hop schedule to the following but kept total IBU's at 63. Hops Amount Variety Type AA Use Time IBU 0.75 oz...

This comment makes me think you are pushing the foamy beers at the higher carbonation PSI, instead of the appropriate line PSI. Are you purging the higher carbed keg head space before serving to make sure you are pushing with appropriate carbonation?

Direct from the manufacturer is the best bet. http://www.outdoorspeakerdepot.com/patiospeakers.html

This thread should get you started since Dark Lord and Even More Jesus were the inspirations. https://www.homebrewtalk.com/showthread.php?t=499052

Well hell, I dun goofed I guess. Next batch is going to be 100% to recipe so maybe I can redeem myself. :p At least the Vienna, Crystal and IBU's stayed the same. :tank: