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I'm brewing this on Saturday, does anyone know what the IBUs should be?

Interesting. I may have to try this one out too. I don't imagine it will be over the top at only 77 IBU and 7.7%. It's just a gimmick. I wonder if there will be any Hop completing or if it will just all meld together.

Fresh yeast can't hurt

If you already have kit lenses there is not need to get more of the are compatible with the new camera. Save the money and invest in a nice piece of glass.

After several failed carbonation attempts on beers >8% I have started to add US05 using sanitized tweezers to my bottles prior to filling. Some say just a few grains will do. I put a healthy amount in (probably 10-20 grains, I don't count).

You can move up into an FX body do it. The D7000 is still a DX. I think my ISO goes up to 6400 before H1, H2, and H3. It can get a little grainy that high but I rarely go that high. I have a 50mm prime with a 1.4f for portraits and walking around. It is an amazing lens.

No they will not. They will still operate in the DX format, but are compatible with an FX body.

I have the D700 and it will make a huge difference vs the D50 (I moved up from a D80). The ISO range and resolution improvements warrant the extra money and will certainly be cheaper than buying better glass initially. It's a plus to be able to use your existing glass on the new body. One point...

I'll second duck rabbit. If you can get a little more west, Smithfield and Raleigh, check out Deep River, Double Barely, and Trophy. In Wilmington check out Fly Trap. If you're up around Nags Head go to the Outer Banks Brew Station. Good beer and excellent food.

That's amazing.

Notes for the next one. Use a thick bbq sauce on the pork loin to keep the pineapple from cooking it and making it mushy on the outside. Lightly dust pineapple with cayenne before applying bacon. Used thick cut bacon.

Swineapple

The problem with over pitching is autolysis.

It might be a bit much, but I wouldn't worry about it. The temp was too cold but the yeast will come up to temp and be fine. On the bright side the increased pitch rate will help offset the lag of the cold yeast. RDWHAHB

I added my lactose during the boil. I guess the proper question would be, will gelatin pull lactose out of solution.

I've never seen trub on top of yeast (good yeast). Layers usually go; dead yeast, trub, good yeast. I second specharka in the decanting. Let your jars sit 1-2 hours in the fridge and then pour off the "milky" liquid into sanitized jars and leave the trub. You end up with nice clean washed...

Anybody?

Will gelatin pull lactose out of suspension?

The formation is a crystal-like "crust". Don't think it's fat. Again, I have used nibs like this and have never had this issue. This is why I believe it to be an infection and not fat.

I completely agree with all of this. What it comes down to is my lax methods finally bit me in the a$$. Even though I have used nibs 10 times without sanitizing them and no problems this was bound to happen. Fortunately I can take away a lot of experience from this, and the beer is still has no...