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Thanks for tip totally changed it up.

From my understanding munich is considered a base malt. Having .25 of it may not not serve as much contribution to flavor. Also, some black rye IPAs contain carafa so I thought it could be a good substitute. Flaked wheat is often used in IPAs. I don;t know just my thoughts ha. I've been wanting...

Looks pretty good. If anything maybe substitute the munich for carafa or flaked wheat. You can also add a small dry hop depending on your target flavors. Would love to hear how it turns out.

Default IPA/Vienna Malt - All Grain I'm going to brew two IPAs. Here is the main recipe down below. For the second recipe I will be using WLP 001 and citra/magnum hops. I want to match these beers up. My question is about the Vienna malt. Is it pointless with the Marris Otter? I understand...

I'm going to brew two IPAs. Here is the main recipe down below. For the second recipe I will be using WLP 001 and citra/magnum hops. I want to match these beers up. My question is about the Vienna malt. Is it pointless with the Marris Otter? I understand Vienna is considered a base malt (buttt...

Thanks BryceL exactly what I was thinking.

It's 5.5 gallon. I'm thinking the OG will fall around 1.060.

8# American 2 Row 1.5# Rye .5# crystal 60 .5 # crystal 90 .5# carapils 3oz. honey malt Cascade 3 oz. Yeast: WLP007 or...WLP001 Temp: 64 Is than an Imperial Red Ale? Or just a red ale? Red ales always bug me out. First time brewing this. Thanks

8# American 2 Row 1.5# Rye .5# crystal 60 .5 # crystal 90 .5# carapils 3oz. honey malt Cascade 3 oz. Yeast: WLP007 or...WLP001 Temp: 64 Is than an Imperial Red Ale? Or just a red ale? Red ales always bug me out. First time brewing this. Thanks Brhino

Yes, secondary is a 'conditioning' period, so don't expect a gravity drop. Cider really needs time for flavors to set, especially with dry yeast like lavlin or nottingham. I'm probly more extreme then others but for a 5 gallon cider batch I usually do... 5 weeks primary 5 weeks secondary 4+...

Normal, make a 5 gallon batch and expect less.

Nice.

Nothing sounds too tragic. Go all grain, you won't look back.

^^^No one ever likes the Dr's orders. :p But yes call me, lets brew!

Most certainly do not squeeze because tannins will be released. Patience, let the bags hang.

Oh shizz what a bummer. I say throw it out. Why spend days/weeks worrying about it? It's tough but brew a fresh batch. Good Luck!

Yea, regular cane sugar will work, but will definitely affect the flavor of your beer. I recommend something from a LHBS.

I agree with Pierre. I use a secondary for age and extra clarification. My fermentation can go as so, of course varies. Primary 3 weeks Secondary 2 weeks Bottle/Keg 2 + weeks

Yup, best crack a window. :)

Cider is a bunch of fun. I use a beer yeast (SO 5, Wyeast, Nott, WL) because I enjoy a softer drink. If you want a dry white wine use a champagne yeast (lavlin). Also, I have found the longer it ages the better. Too early and it's bitter/yeasty. I use a 6 gallon glass carboy for a 5 gallon...