Recent content by beeber

No. In my opinion it is a different animal. Make some inverted sugar, it is not too hard. Just google "inverted sugar recipe".

Looks good! I like that combo of hops. Cheers!

Flavor is more important in beer than color, IMHO. I'd leave out the roasted malt if you're shooting for an IPA. 25 g is not a lot but it will be noticeable. But if you want a little nutty/roasty then go right ahead.

Yes and thanks soccerdad. DP4 1970-02-13 is on tap for me today.

Cascade, willamette, saaz. There's a lot of styles you can make with these.

+1 to Quaker and day_tripper. It sounds like hoppy goodness to me as is.

You have roughly 4 weeks - it can be done. Cheers!

That's not a bad recipe there. This might be a nit pick but I don't see what the 30 min hop addition is getting you. I would make it 22 IBU Columbus at 20 min. Let us know how it turns out!

It would help to see a pic of your crushed grain. Are you getting a lot of whole grains after crushing? The secondary gap is adjustable. It sounds to me like you need to adjust the gap and make it smaller.

Looks fine to me too. If you're really worried then draw off a sample and smell and taste it. That will tell you everything you need to know. Relax!

What temp is it fermenting at now? I would wait it out and dry hop when the FG gets down to where it's supposed to. Or if the ferment temp is cool, move it to some place warmer. Don't pitch another starter - that would be a waste of yeast!

1) Canned pumpkin, the sparge was a complete disaster. 2) Spruce tips, the finished product had way too much spruce. Never again to both of these.

You will get a truckload of hops in the bottom of the fermenter! I tried this once with a Heady clone and when it was time to transfer the spigot would not allow liquid to flow. I opened the top and siphoned the beer to transfer. There were 3 inches of hop sludge at the bottom. Any way the...

Hearing a stranger say "I would buy this!"

Go with Citra and Cascade. There are no drawbacks to pellets.