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updates: WLP585 / INISBC-291 vs WLP585 / Hothead The 2 batches of these I did with the same grain bill, to try and compare better, are almost to the point where I'd feel comfortable doing a side by side. They both are starting to show the nuances that made the earlier ones I did with these...

I wouldnt give it a second thought. They are purported to be the same strain

You could easily triple it if you wanted. Just depends on how much starter wort you can make and how many vessels you have. I've started splitting my "main" starter im pitching, off into a small one in a 32oz growler which I let settle and harvest from. But to grow up more yeast, I will let it...

as long as it didnt start that hot, you probably wont get any bad off flavors

go for it, all my wits have started a bit below 70F and gone as far above as they want from the get-go

that is a good moment the awkward moment is when SWMBO sees you lugging the box out of the car, grinning ear to ear

FTFY you know, I know a guy thurt curn be yur editur

also very confused here. maybe its an aussie thing?

he didnt malt it though. It was malted professionally. He justy toasted his munich for a brief period. Ive done this with a bunch of different malts without issue. I dont know if Id choose a darker base malt like munich, but it works

No, you are thinking about a different prolific struggling homebrew author

simcoe has a peachy/tropical side that is often overlooked but you cant define "modern" IPAs by only tropical. Dank/resiny IPAs are also all oveer the place and this is where some "black sheep" of older variatals shine comet is a prime example. From what I remember, it predates cascade, but...

I wouldnt consider this a very good competition at all to try and get BJCP feedback. There are so many entries, I doubt they give the scoresheets and comments any thought at all. I'd be surprised if you actually get the sheets back. Plus, the stuff that wins each year always seems so weird and...

I would do some preliminary testing on open fermentations at various times during the season in the area of Georgia you are planning. Cantillon is successful for multiple reasons. One of the largest reasons for their success is the naturally occurring airborne microbes in their neck of Belgium...

Even if the thing entirely froze itll be ok. Ask me how I know, dumb fridge

WY1318 is also a good choice if you are looking for something that your LHBS is more likely to carry. Its attenuation is a bit less than something like US-05, but definitely works better for IPAs in the same vein as you are describing. Depending on the target OG of your IPA, I would just take...

Oxidation in your beer causes cancer. Didnt you read the article???

I havent used actual dregs from AChouffe, btu I have used both the wyeast and white labs offerings. Just pitch at a reasonable temp and let it free rise (at reasonable room temps, not like a hot garage or something)

you can easily be drinking it in less time than that, but I've noticed a peculiarity with saisons in that, about half the time, I get very distinctive "green" flavors from them when they are fresh. These arent the typical green apple flavors, but taste much more like the banana and bubblegum...

I just used a big paint strainer bag and binder clips to clip to the side of my kettle. Easiest option out there IMO

i always dry hop at room temps. seems to be more effective than cold temps