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Couple of interesting threads on the subject: http://www.brewunited.com/view_topic.php?topicid=350 https://www.homebrewersassociation.org/how-to-brew/cold-steeping-getting-the-most-out-of-dark-grains/

Don't worry it will be wonderful!

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=25260 I get questions about my water profiles all the time. (hundreds not millions.) I think a lot of people ask thinking that's the one thing that's keeping their beers from being exactly like mine. My hoppy beer profile works well for...

The hops are out in front on this beer, it will be fabulous! Don't worry.

I agree a mixture of PILs and G.P. will be wonderful. Get low "L" Munich and go easy on the Simpsons 35L crystal.

There are a number of Munich Malts from various maltsters, each having their unique flavor contribution. Looking at my recipes, 10% seems to be typical. If you used Gambrinous, it's one of the darkest versions and 25% would be a strong amount. The good news is you know what to do in the next batch.

Don't fret; It will be a very nice Pale Ale. Count yourself lucky that you will have 5 gallons of great beer anyway! Relax and have another home brew!

Just got a six here in Tampa; Opened/poured a tulip glass full... Very danky! The dank subsides or maybe my nose can't smell it after a while. Columbus??

Anyone know where to get the universal heater element? Thanks;

Process and numbers sound good. Most likely the US-04 and 152 mash temp. Just brewed a double IPA with S-04 for the first time in ages; It's a little sweet. A drier result requires a lower mash temp and possibly a more attenuating yeast. US-05 has 81% attenuation where US-04 is 75%. Carbonation...

You are not alone in your observations about the taste of this beer 'in bottles". The product is not exactly the same from batch to batch and changes as it ages. It's good to check the bottled date and stay with fresh product. I've had draft at the Restaurant in Rehoboth and it's a bit drier...

http://www.farmhousebrewingsupply.com/amber-malt-fawcett-1-lb/

Crystal 75 is entirely different from Amber malt not to mention Thomas Fawcett. The grain mix you have will produce a beer more like S.N. Celebration, not bad actually; But not what you want. Can't believe they didn't suggest another Amber malt! Like Jammin said: Rather than wasting the grain...

I would brew by June 1st at the latest. A good IPA can use a 30 day period to settle out; just my 2 cents.

Hey Donnie- Did you check your F.G?? Give it some time. I have several medals from beers that I thought I would have to throw away! A beer like this requires a few weeks to a month after fermentation to fully mature.

Wondering if the .5 Centennial @ 100 mins s/b 10 mins? In the interview with Steve D. he said 15 mins. for the intermediate hop additions. Did they change their timings? Not that is matters that much.

Picked up several six packs of 023. Sorry to report, Terrible beer this year at least the bottles. Aroma is nothing but DANK and the taste is disjointed into bitters up front and a little honey afterwards. Had draft last year which was phenomenal. See Beer Geek Nation on uTube.

007 yeast provides a very active fermentation as you have seen. Sounds like the beer is attenuating as expected and the fruitiness and sweetness will subside as the aging process proceeds. Another week at warm temps will help clean up these issues. It's my experience that this beer will be a...

For Hops here's my schedule: Boil: 1.5 Simcoe, 1.5 Warrior, 3 Amarillo divided into 10 equal parts; Added every 9 minutes. Steep: 1 Amarillo, 1 Citra, 2.5 Sincoe; stirred 15 minutes at flame out. Dry Hop: 1.5 ea Amarillo Cascade Simcoe for 4 days and another similar addition after 4 days...

1.074, WLP007 setpped up several times. Finished @ 1.018. Mashed in at 120 for 40 minutes and stepped up to 150 for an additional 60 minutes. [using electric heat] Boiled for 90 minutes and added hops every 9 minutes. Batch sparged 168 at the end for about 15 minutes. I know my O.G. was a little...