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no, i haven't brewed it yet. It's on deck for this weekend. I just wanted opinions if it was going to be lacking or overpowering in any one area

I'm coming up with a Recipe for my house Pale Ale. I'm pretty set on the Malt Bill, but I'm having some difficulty dialing in my Hop Schedule and I'm looking for some constructive criticism. I'm looking to really give this beer a rounded hop depth with a citrus kick to it! 5Gal Batch OG...

I usually try to push to around a 1:1 BUGU ratio... I've got a Rye Double IPA that'll be around 150IBU's, but I know a lot of those will be lost in solution. I wouldn't be afraid to push 120 with what you've got, but then again, it's whatever you're going for. At around 90 though, there's a...

maybe dial back the full on Rye Malt and split it up with Flaked Rye. If the OG is all the way up at 1.102 like it says, maybe some more IBU's are in order :) Oh Yeah! And throw in about a pound or so of Rice Hulls, it's gonna get sticky in there!

I've been trying to taste this beer weekly, seeing how it's developing. Today was the 1st time I tried it and wasn't completely disgusted with it! The taste is actually mellowing, and while I wouldn't call it pleasant yet, some of the real flavors are starting to cut through the BOOZE taste...

I made a Saison very similar to this with 3711. I'd go with light Munich, but not both munich and vienne. Sugar might not even be necessary. I started at 1.064 and finished at 1.003! Good luck man!

oh yeah, and it's going to be 1oz of extract

Looks like I'm just going for it. Took another reading today, still sticking right at 1.016 and it has a bit of an ethanol smell to it, but I put a couple drops of vanilla extract in the sample and that smell goes away and wow, tastes great. Has a great bitter Vanilla Coffee taste to it and...

It's going to give you some flavor for sure, but not nearly as harsh or acidic as many other dark malts. It's going to be a bit rounder than that and give you those undertones you're looking for :)

add in maybe .5oz of centennial or .4oz of Columbus/Tomahawk at 60-45min, that'll give it some more kick and those work great off Cascade. Those hops are going to give you a better clean bitterness than Willamette.

I generally monitor the temp pretty closely for about the 1st 5 days keeping around 65. It's a lot easier if you have it in a cool area of your house, in CO that shouldn't be an issue :) Here in SoCal it can be though! Just drop a frozen 1L bottle in when you leave for work in the morning or...

oh crap, also forgot, make sure to sub in a pound of Pale 2 Row into your steeping!

I've been tinkering a lot of Dark IPA recipes, here's a little tidbit on what I've picked up on it to make sure it tastes more like an IPA than a stout or Porter: Drop off the Roasted Barley and Dark DME, and make sure to used DeHusked Carafa. Just use all amber DME and sub in .5lbs of Dark...

throw in a pound of Pale Two Row when you steep to Convert the starches in the specialty malts.

Put it in a rubbermaid tub with water and add in a frozen water bottle or two every 8 hours or so. works like a charm. Just stick a thermometer in the water and monitor the temp.

sorry, wrong spelling! I've been dealing with alcohols in my bio classes and my spellings are all over the place. Temperature was definitely controlled. It's been nice and cool in SoCal for the past couple weeks, prime ale temperature. Held it at 64-66 for the first 3 days, then let it rise...

Brewed up a Holiday Vanilla Porter about 6 days ago. Started much bigger than I expected at 1.070 but the fermentation went really quick with Wyeast 1028 British Ale and it finished perfectly at 1.016. Didn't really want it to get any lower than that because I wanted to avoid to much ethynol...

Thought this could be an interesting post. What was the 1st recipe you came up with on your own? What was it, how did it turn out? I just wrote up a basic Xtra Pale Ale Recipe using some things I wanted to try out. The thought being I love IPAs but wanted something with the hop character...

tried it again today after 3 weeks in the secondary, and wow, still can't tough this one yet. Looks like I'm going to have to let it hibernate. Should I just bottle it and let it bottle condition to age out or leave it in the secondary? What difference would I notice between the two?

You're going to want to add some boiling water to the mash to raise your temp up to the 170degree range. Go ahead and add that extra 2-2.25 gallons for the mash out, then the remaining amount (7.7gal) for the sparge. I've been using this same method and it works great and efficiency #'s keep...