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Thanks! Thought so.

Easy question Anyone have any problems with me fermenting anything in a 5 gal carboy with a 2.5 gal batch??

Yup. Should have read up on that yeast. Smack packs made me lazy. Lesson learned.

Pretty much did I mess up and need to go buy yeast tomorrow ? Wyeast date is jan 8th. So doesn't seem that bad.

I didn't have enough time to go to the store. I have wyeast 1214, which did not inflate. Read up that it's a slow yeast and should make a starter. Took 1 cup water/1 cup of my already done wort 1060. So this starter is 1030ish. Of course I took the precautions of sanitizing. Will wait to...

That's not bad at all. Maybe ill do chinook than. Hbc for bittering clean???

I want to make two IPAs. I heard chinook is harsh. Not sure what is this "harsh" is. So I can buy a 6 pack.

4oz chinook 2 oz armillo 4oz citra 2oz hbc 342 Should I use the chinook or hbc 342 for bittering hop? Hop schedule be 2oz armillo vs 2oz citra in 2.5 gallons. Thoughts?

I mostly wait until 14 days to take a gravity reading, I know of everything settling down. Than follow by a week and than another week. I don't mess with the secondary. What is your gravity at? I would probably leave it on for a few more days see if things settle down.

That's why I ask about sugars. I don't want to have any ill effects with the 60 min boil.

Yes like you said. I just have experiment with. I bought a bunch of hops. So my first test will be hop. Thinking about adding. 6lb of extant and 1lb of dried wheat malt at 60. Let it dissolve and split it. And do two hop schedules with two boils.

So it's good to spread out the extract across the boil like 60 or 30? I see some sugar added at flameout like d45 or Belgian sugar. What's the point of that? So making an IPA. With 6lb Pilsen,1 lb of wheat dried extract. Should I do 3lb at 60, 3lb at 30 and 1lb wheat at 20?

Ha yes extract

I never got an answer on if you add. 3 lbs of sugar at 60 and 3lbs at 30 min is different than 6 lbs at 60 mins or 30 mins. Does it have to do with more or less fermentables? More protein? More head Retention?

Cool. Hope to do it this weekend with gf. I will give an update

Interesting. I did look up Myrcene and you were right it is at 167C. I think I'm going to try a hop bag and steep it for 20-30 mins at like 150F. And rack it and dry hop later. Just to see.

Opsss I meant 100-120f. Yea I can see it won't blow off the light aromas.

Any one have experience with adding hops at 100-145F instead of flameout??

I'm not going to use them all for that one,its my first IPA. Just picking a good combo. Chinook/ citra?

Anyone tried to not add hops at flameout but instead do it between 80c to 120c to keep the aromas around more?