Originally Posted by daveooph131
I wouldn't....Just try it straight and then you can adjust next time you brew it if you want more aroma punch. POW POW
My thinking is that the 3 oz of cascade in the last ten minutes and the super fast cooling down (less than ten minutes) to pitching temp of the wort should really help me with a great hop aroma. The pound of caramunich combined with a slightly higher (153) mash temp should help give a nice malty, bready, sweet prescence as well. I have high hopes for this.
Here is something interesting comparting two yeast strains.
1.055 APA pitched with 1/2 gallon WLP029 starter still has full krausen after a week
1.075 IPA pitched with 2 packets of nottingham was finished (1.015) in less then 3 days...both at about 65 degrees at same ambient temp!