Over a few days the ring slowly dissipated. I took another reading and was still stuck at 1.020 and (OG 1.047) I went to my last resort and added a tsp. of amylase enzyme and its going again... Chalk this one up to poor starch conversion. Thanks for all the input! Cheers

Agreed. Usually 5% is used in most recipes and typically people won't go over 10%. I run my usual IPA around 70 IBU so I find the Gambrinus Honey combined with Denny's Fav works well to balance it. It's definitely not a session beer. Works for my taste beds at least

My go to IPA recipe is very similar where I'll use 82% pale 2 row, 13% Gambrinus Honey, 5% Victory. Bitter with Magnum an use combinations (I like to mix it up) of Citra, Amarillo and/or Centennial as late additions and dry hop. I have never tried Simcoe but will have to give it a shot. I use...

Thanks for the input folks... I will update this thread with how things turn out an post pictures of any changes!

I gave it a try and appears to be an actual particulate layer. I'm going to give this time, fine it with gelatin and see how it goes. After all its just beer... relax, have a homebrew ;)

Thanks! I will post a picture this evening. I have done about 6 BIAB batches now and am milling fairly fine to help with efficiency (I get 70-75% brewhouse every time). What causes poor conversion leading to starch haze? Mash temperature? I strike at around 158 and by the time the grains are...

I brewed an IPA recently that was bittered with Magnum (first hop addition so with BIAB added when you pull the grain out and bringing the wort up to boil) with and used about 5% Victory malt and loved it. I think you'll like it! Another good malt that I find helps to balance IPA's in Gambrinus...

I have been using this site for a while now but this is my first post. I recently brewed a light blonde ale to kick off summer and had what i thought appeared to be a stuck fermentation. My OG was 1.047 and it stuck for a few days at 1.020. I used safale us-05 dry yeast so i don't think...