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Well, at first sampling I would have to say it's pretty awesome. Smells like melons and a lot of grapefruit in the taste. Thanks for all the help everyone! :confused: lol

Well, here's what I went with: 40 min - 1oz columbus 15 min - 1/2oz amarillo 15 min - 1/2oz centennial 10 min - 1/2oz amarillo 10 min - 1/2oz citra 5 min - 1/2oz amarillo 5 min - 1/2oz centennial flameout - 1/2oz amarillo flameout - 1/2oz citra dryhop - 1oz centennial, 1oz...

Greetings everyone, been a while since I've beer here! Going for a nice summer American IPA. 5.5 gallon, US-05. 7lbs light DME, most of it at flame-out 6oz Crystal 60L maybe a pinch (4oz) of dextrose, although I don't know if I need it. I've never used Morebeer.com's DME before so don't...

Like I said I've never tried it so I certainly can't disagree with you :)

People over and over again, based on their own experiences (including side by side tests) saying that they could tell no difference either way isn't evidence to the contrary?

What I find most interesting is that YOU'RE doing exactly this.

Are you talking about a glass carboy with one of those rubber stoppers? I always have to dry the star-san off (stopper and inside carboy neck) with a paper towel or it's like trying to wrestle down a Crisco covered midget, you think you got it down and BLOOP, pops right out.

Just means it's done! 1.023 is a little high-ish, but not really all that bad. Hopefully you hopped the hell out of it :)

That's exactly how I imagined it! Good to know. I will have to try one.

Damn! Yeah up here in Maine there's a lot of beers I can't get, but DFH 120 is right at the local corner store in Lewiston. I don't think many of the locals know what it is, so who knows how long it's been on the shelf. It's probably nice and "pre-aged". I should really try it.

Looks / sounds right on to me! I'd say it's about bottling time if it's been at the 1.013 for a few days.

I bet it will take off, I don't see how boiling that stuff shorter would have made all that big of a difference. (had to do a search to see what Malta Goya even was - never heard of it!)

The way I'm reading your post, you took two gravity readings, over a week apart, and they were the same, correct? Bottle now! You're good to go :)

And by then most of the hop flavor/aroma will have faded. I guess I just don't get the point... Haven't tried it though, I just can't bring myself to pay $8 for a 12oz.

STUCK at 1.013? How low did you want it to go?

How do you know it's stuck? Unless I missed it you didn't mention what gravity it was currently at... It's only been what, a day or two? WAY too early to call a stuck batch, give it some time then take a gravity reading.

You severely underpitched, then transferred off the yeast cake (most likely) before fermentation was complete, that's why the FG is so high. Airlock bubbling isn't an indication of fermentation happening or not, it could just be off gassing. If it's been at 1.023 for more than a few days...

When you get your yeast used to eating the simple sugars in a juice, and then toss them in with the more complex sugars in your beer they may not want to do the extra work to digest them. At least that's the theory, badly explained. You can certainly grow yeast using juice, but it may be ill...

Sooner is better for hoppy brews, but you'll be just fine. 4 weeks in isn't late at all!

Understandable, you may not taste honey, although I've definitely gotten a good honey character with only a pound in a wit. Plus with a semi-high gravity brew like this, made with all extract, at very worst it will dry it out a little which may be desirable.