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I'd be going for a 3-gallon boil... can you explain exactly what I'd have to calculate? Sorry, I'm still kind of a noob at this.

Will a partial boil work for this, or not recommended?

I added 1/2 ounce Kent Goldings for 60 minutes, then 1/2 Mt. Hood with 10 minutes left, I calculated that to be about 15 IBU. All I can say is it's pretty close to perfect for an extract brew.

Mine is slightly sweet, not much bitterness but very smooth. I love it, can't believe I finally made a decent beer. Gives me hope for things to come.

Finally cracked one after two weeks in bottles. Definitely needs a little more time to carb as I expected but this is my best batch yet and I want to thank the OP for the recipe. I'm a n00b and was getting discouraged after my first three batches were either hosed or not as expected, but this...

Definitely making this in the spring, by then my beer supply should be lower. Never thought I'd say this, but there's too much beer in the house now. :drunk:

I was dead on for final gravity, 1.013 so I bottled last night. Tasted nice, had a cooler fermentation so I got more clove notes than banana. Used 5 oz of corn sugar for priming, will report back in a few weeks.

I'm checking the gravity tomorrow, then decide if I want to let it sit longer or bottle. Might let it sit and bottle next Wednesday either way.

The airlock bubbled ferociously for the first 24 hours and has been still since, the temp in the room is between 64-65. I'll take a gravity reading this Saturday and see where it's at.

I was thinking about it, but I didn't have any more hops and wasn't sure how it'd affect the maltiness of it. Until I have a better understanding of how to keep my beer balanced I usually don't stray too far from the recipe.

Brewed this yesterday, not a big fan of DME in my first experience with it but everything seemed to turn out ok. Used Crystal 10L instead of Carahell, estimated a lot since I only had two 3 lb. bags of DME and a full pound of Crystal (with no scale!) but I think I got everything about right...

This is what I'd like to know, I have a packet of that in the fridge, although for a few bucks I might as well get the correct kind while at the HBS. And I have Mt. Hood and Willamette, not Kent Goldings for this, so I'll probably boil the Mt. Hood for 60 and Willamette only for the last 10 or...

I have 1/2 ounce each of Kent Goldings and Mt. Hood and some dry yeast, I was thinking about picking up some wheat LME and making this: https://www.homebrewtalk.com/f70/simple-hefeweizen-186432/ This would be the first recipe I haven't used a kit for, looks like a quick and simple way to...

That's one narrow brewhouse. :D

I have a packet of dry yeast and a 1/2 ounce each of Mt. Hood and Kent Goldings hops in the fridge, I might just pick up some wheat LME and steeping grains and try to make it this weekend.

It's a kit from Austin, so it's their LME. Soooo ready to go all-grain but I need a bit more time/experience/cash before I delve.

Thanks for the info, I'll check this weekend to see if it helped any. Now that the basement is colder I need to find ways of keeping my bucket warm without spending too much cash.

Moved it upstairs, seems to be working in that I believe some CO2 is forming, when I press down gently on the lid it seems there is some pressure released through the airlock. I'll take another gravity reading this weekend and see if it helped, if not I'm still bottling it. I only have one...

Temp is surface of fermenting bucket.

I know stuckage isn't a word. :drunk: Left in the basement for 3 weeks, which admittedly got too cold as time went on. Started at 64 degrees but got really cold here and got down to 59-60. I brought it upstairs where it's 72 degrees but should I even bother waiting for it to drop further or...