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Take a look at the link below. If the grains you're using say they must be mashed then go with the 1.25 quarts of water per pound of grains. Otherwise, steep them for 20 minutes around 150 and 170 degrees for 20 minutes in a grain bag before your boil...

What are the specialty grains? If they are grains that need to be converted to fermentable sugars (a true mash), then the rule of thumb is 1.25 quarts of water per pound of grains. If they are grains that can't be converted, then you simply need to steep them for 20 minutes or so in your brew...

Agree about the extract possibly containing crystal. Use the lightest DME possible ( extra light) and don't let your crystal content exceed 20% of your grain bill or you'll end up with sweet beer due to unfermentable sugars. http://www.beersmith.com/Grains/Grains/GrainList.htm

If you do decide to rinse StarSan from your equipment, do it with boiled, sanitized water. However, I've been using StarSan without rinsing for 15 batches and have not noticed any negative effects whatsoever. It's quick and easy and doesn't visibly stain like iodine can.

Good one. Did you recently break a hydrometer?

+1 A wrap that can keep a bucket at proper fermenting temp during the warm season is exactly what I've been looking for.

Just finished up 5 gallons of Belgian Stout and working on a gallon of second runnings with orange peel and honey on US-05. We'll see what happens!

I don't lid either. I'm just careful not to eat crackers over my cooling wort.

Dry hop only sounds perfect. I used 2oz of Citra as a dry hop only in an Imperial IPA and it was really nice. I dry hopped for 14 days but 7 days with 1 oz might do the trick considering yours isn't an imperial.

If it were me, I'd swap the hops in your schedule and do Cascade at 60 and 10 and Citra at 5 or flameout. You'll get more citrus/fruitiness that way. Citra is a light but present aroma that dissipates quickly. Drink as soon as possible. Let us know how it turns out. Cheers!

Drank a couple of freshly-carbed Amarillo IPAs and a bomber of my buddy's Big Booty Black IPA. Good stuff. Researched a couple of IIPA recipes and took some notes on a possible brewing business venture. drunk.

+1 on the Daisy Cutter from the can. Although it ain't too shabby in a glass either.

Fourth batch of Amarillo IPA.

+1 I make an Amarillo IPA with MO and it has become my house recipe. I use 6 oz of hops, most are late addition, and sometimes dry hop with 2 more oz. Might be overkill but it sure is delicious. Upfront citrus with a mellow bitter end.

My 3rd batch of Amarillo IPA. A household favorite.

My HopWheat which is supposed to be a copy of a Goose Island Greenline. However, my mash efficiency was terrible and hops utilization an utter failure so I ended up with a weaker-than-expected session beer. Oh well.

A measly 65 gallons. Need to step that up for 2012.

No problem. Edit: I use BrewPal, not BeerPal.

Each batch was 6lbs of grains in 2 gallons of water for a grain thickness of 1.25 qt/lb. Mashed in at 163F for a 150F rest for 60 minutes (end temp 145F). Dunk/teabag sparged in 4 gallons at 170F for 10 minutes. Put grain bag in strainer on top of kettle and pressed with all of my weight with a...

I drink the sample that I use for my hydrometer reading (using a wine thief) and usually dunk a sanitized glass into the bottling bucket full of beer before adding priming sugar. I've sampled primed beer before and it's not good.