Lookin good!

Thanks for the info J A !

This makes sense. So what I hear is to let this go for a little while longer than normal to let the yeast finish it’s job. Thanks for the advice.

Yep, that makes sense. So at this point I am bottling and using a priming sugar and not kegging. Any advice on the best way to proceed by adding all of this extra sugar? I would prefer not to have beer bombs. :)

Thank you for the advice!

Hello all. I’m still somewhat of a newbie at homebrew. I have about 6 brew sessions under my belt all extract at this point. I recently wanted to brew a blood orange IPA. I took my best recipe thus far (Northern Brewer’s “Fresh Squished IPA”) and brewed it last Saturday. All is looking...

this was taken in Sedona. Actually from the midwest. Terre Haute, Indiana

First brew. IPA