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Update, I removed the fruit and the airlock has quit. I guess this means its ok. I am thinking I will let it condition for a few more days then pop it into the kegerator. Finger crossed for some citrus hoppy awesomeness!!!

Hey guys, I recently put together an IPA (brew day 3/27/2014) and I decided to add hops (3oz Citra) and fruit (2 whole orange peels fresh, 1 whole lemon peel fresh, and a whole fresh mango that I cut up) to the secondary (transferred 4/5/2014 after reaching target gravity). The thing that...

Got it. Thanks so much guys. Hopefully, it will still be good to drink... Next time I will try and change it up a bit. What's a good example of a barley wine... Like commercially speaking

Also the Apollo is 18.4%AA and the citra is 14.2% when I calculated the ibu I was getting a little over 100 and brewtoad agrees. Should I be aiming higher for an imperial?

Partial mash. Thanks guys so much this has been super helpful!

H I forgot 9 lbs Munich lme

Here's the recipe I used if it'll help Grist: 3lb 2 row pale malt 8oz flaked oats 8oz flaked barley 8oz carapils Hops: 1oz Apollo 90min 1oz citra 45min 1oz citra 10min 4oz citra dry hop Extras: Irish moss Orange rind Lemon rind

Thanks for the hoppy reply lol. So, I should have been sensing some nice hop aroma? But should I have tasted any bitterness at this point? I used Munich lme and I've read that it can be quite overwhelming. Could this be my problem?

Sorry if this isn't the right place to post this or if it's already been addressed, but here goes. I brewed my first self designed beer yesterday an imperial IPA. My concern regards the hops... I used 1oz Apollo 90 min, 1oz citra 45min, 1 oz citra 10min, and I am planning on 4oz dry hop for 14...

The boiling temperature is mainly dependent on the concentration of sugars you have dissolved in the wort. So if you are working with a higher gravity beer the boiling point will be higher (For example I am working with one now that didn't hit a boil until nearly 225F. An easy way to remember it...