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You mentioned you used US-05 to the rescue. What did this yeast bring the FG down to? Have you brewed beers with other yeasts in between that have attenuated normally? Wondering if it could be a process or a hydrometer/thermometer calibration issue.

Yes, this. Extract beers don't tend to dry out as much since you don't mash the grains and as a result don't have control over how fermentable your wort is. Your calculated FG is 1.016, which for my taste is a little high for an IPA. You can replace some DME with dextrose/corn sugar (to keep...

That looks like it'll be tasty as-is. If I was brewing this, I'd make a couple of changes though. 1. Move the 10 and 5 minute additions to 5 min and flameout, with a 15-20 minute whirlpool/hop steep. You can increase your bittering addition to compensate for the change in IBUs, but also...

Patriots 46

Another +1 to the FWH. I've made a couple of pale ales/IPAs with FWH (Magnum or Apollo) and then additions at 5 min, flameout (with 10 min steep) and dry hops that have come out really nicely. Also, are you set on only using Amarillo? Part of the "juiciness" you are getting could just be on...

I think the recipe looks good. If you want a really huge hop aroma I'd consider bumping up the dry hop amounts some. You can also try a whirlpool/steep for 10-15 minutes after flameout, but you will pick up some extra bitterness from this so may need to decrease the bittering addition some to...

Nobody has tried to make this? Sent from my iPhone using Home Brew

It isn't on your list of styles to brew, but BM's Centennial Blonde is a good crowd-pleasing recipe with a quick turnaround time. Sent from my iPhone using Home Brew

Founders Imperial Stout is one of my favorites and I've been searching for a clone recipe, but haven't found anything. Are there any recipe's floating around out there? I've seen the various Founders Breakfast stout recipes, and was surprised to not be able to find one for the imperial stout...

Yes, the bottles did carbonate quickly. I have also noticed that for one of these batches, all of the bottles are equally overcarbonated, but the other, only some bottles are overcarbonated. I still haven't tasted off-flavors in any of these beers or had any gushers, so I think it isn't...

Thanks for the reply. I am going for a very subtle rye flavor so I figured I'd start at 10%, but might consider pushing that up higher.

I've been working on a recipe for a hoppy but light/crisp rye pale ale based on Westbrook Brewing Co.'s One Claw. This beer is 5.5% abv. and hopped with Amarillo, Citra, and Nelson Sauvin. The recipe (partial mash) I've come up with so far is below. For the grain bill, I wanted about 10% rye...

Thanks....yes, I let them chill 2-3 days at least (usually a week or longer) before trying. Maybe I just need to use less priming sugar than the calculators suggest?

I have two recent batches of beer that have been in bottles for 7 and 10 weeks respectively that are overcarbonated. They aren't gushers so I don't think it is an infection and they taste fine, just too much carbonation. The thing is from week 1 to week 4-5 after bottling, the carbonation was...

Yes, I had noticed that, thanks. Another question on the topic of partial mashing...if the grain bill only consists of grains that don't need to be mashed (like Crystal), is there any advantage to doing a partial mash with some 2-row as opposed to just liquid malt extract and steeping the grains?

Good to know I can buy exact amounts of Munich LME if necessary, but not to worry...you've inspired me to give the partial mash a try. Thanks again for all the info!

Do most brewers mash their specialty grains as well, or is steeping these separately a better option? Thanks again for all the info, I look forward to giving this a try!

Well, if everyone is doing it, then I pretty much have to right? Thanks for the replies...I think I'll give the partial mash a shot. Is there a good resource for determining the parameters of the mash (how much water to use, how long, what temp etc.)? Thanks, I appreciate the advice :).

I thought that Munich needed to be mashed, not steeped, which is why I was looking for alternatives. Is this not correct? I planned to steep the other grains. Thanks, Aaron

Hey everybody, First of all, this is my first time posting on the board and just wanted to give a general "thank you" to this forum for providing so much info about homebrewing...it's really been a great help as I'm diving into this new "hobby". I'm a reasonably new homebrewer and have a...