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Not knowing the grain bill, but assuming quite a lot of malt, I'm going with the mash temp as the culprit. Conversion of starch to sugar can happen quickly and the lengthy (2:15) mash rest doesn't chop unfermentables down. I'd say you're finished at this point, unless you add another yeast, like...

You've got a few questions to answer already, so I'll add one more. What mash temperature did you use?

I'm doing a rye IPA today I brewed the same recipe in the fall with a broken collarbone and we called it Rye Can't Lift This. Today's is Rye Can. It's one of my better brews. Going to increase the rye and play with my steeping hops a little. Mosaic Amarillo and maybe FF to round it out.

I agree. Having both 5 and 10, you can do all of what you describe with the 10. Even crank out the occasional pale ale 10 gallon batch if you want.

The co2 regulator with two bodies and usually three gauges. Then you can set two different pressures from the same co2 tank. Nice thing for force carbing one keg and serve from another at normal pressure.

Well, that blog pretty well sums up what I've been after. I never did get the sparkler heads hooked up, though they are in my drawer. My conclusion of what would be ideal is a separate fridge for a more room temperature setting with a lower serving pressure for the tap. But since I'm short on...

In

Russian Imperial Allgrain here. Thanks.

Slow, I was there too! Saturday and Monday. Awesome place. Tasty beer. Actually brewing right now something that I hope is similar.

Just served the 2nd batch (different grain bill) of my Habanero IPA at an event this past weekend. Folks really like it as long as you don't push the heat tooo high. I went on the medium-hot side, and then ran it thru a pineapple filled randall. Worked out well, only have a splash left in the...

Please don't do the belt on a glass carboy. You don't want that shattering. And in a world of temperature control, most of us are chasing the easy way to keep it cool.

Mark me down for another 10 in the fermenter. This is often a recipe I recommend to newer all grain brewers. It gives them a chance to make a great beer with a simple grainbill and procedure. I also do the 60 minute boil. I often toast base malt for my other recipes based on the flavor I got...

This years harvest. I went with a red base this year. Malty and hoppy. Chinook and cascade.

Oh yes. In.

If you've got another keg, you could just make a jumper line and transfer when you feel it's ready. We often do that with spiced kegs or keg hopping. FYI. Nearly drained my keg Friday at our club event. Great reviews. Definitely doing again. Thanks

Well that one statement is definitely true. Different crops with different heat. We had a pre event tasting last night and my heat level went up considerably in the 9 hour soak. Perfect heat levels, but also some of the pepper flesh ( the green pepper like) flavors are there. What a major...

Ok, I've been following this thread and brewed up my own killer IPA recipe, and happily used your peppering schedule. Problem was, I ended up only getting 1 pepper for the 5 day rest. After slicing and dicing, I only had 8.5grams. So I let it sit for 5 days, then kegged, as I'm on a tight...

Sweet. and I already have a perfect spot for it.

In.

I'm looking forward to the summer temps to test this thing out more, but so far have really enjoyed it. I cut myself a few 4" PVC pieces to fit over my airlocks based on bucket or carboy and they do a great job holding the bag up off the airlock. This past weekend, our club went to a festival...