Recent content by matt08wrx

Agreed. I have had many of both beers. Although I think the Enjoy by 4-20-13 ess the best. I live in Washington State so we get it a lot. Ours are not shipped refrigerated though but then again it's only a couple days to get here from Stone :)

I believe it's dextrose

I use a very similar one from my LHBS but it's cheaper and has an inline filter. Works great.

Recently I made 2 ciders. One a half batch with wyeast cider yeast. I got the smell for a day. It was 1.060g. Other cider was 5g with 1.080g but I used a wine yeast..didnt get any off smells. Both were at 65f and both had plenty of nutrients. I'm guessing type of yeast also has something to do...

Skookum Jackass IPA it's like a kick in the face with hops and bitterness, pretty good north west coast ipa.

You should be fine doing a 2 day starter for a gravity like that.

Right. Seems like it would use a lot more. I mainly brew nw ipa so most are rarely under 80ibu. I do a 1oz 90fwh and then hop burst the rest probably 8oz, I can see where your guys method would work great for lower ibu beer, doesn't seem cost effective for imperial ipa though. But if you have a...

Hop bursting is to get the flavor and aroma without all the bitterness...still need a fwh addition.

15 min boil is going to get you Jack for bittering...I hope you mean 15min for last malt extract addition with aroma hops?

True which is why I always calibrate the digital. The other 2 are spot on.

That's why you should have several thermometers. I always have a couple standard thermometers and a digital that I use the most. I always check calibration before every brew and before I mash, I check with both thermometers.

Should be fine. I've gotten partially swollen smack packs before. Last time from NB mine had an ice pack. Now I only buy from LHBS. That way I get to find the freshest yeast.

You can do 1 pack with a bigger starter volume and time. I like to use http://yeastcalc.com myself

Also small amounts of chocolate malt.

Make sure to aerate enough next time and pitch a starter of yeast. Aerating 2 weeks later is a very bad idea, probably get a nice cardboard flavor from it. Also is that 1lb Chinook a typo? Might as well bottle, I doubt you'll see any change in fg either way.