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You might run into some unwanted off flavors pitching that warm, but it should still ferment. Next time, go with what you originally do and pitch at 70

Rarely will you see a big krausen on a starter. Usually I notice just some "bubbles" along the surface, but nothing like you'd see when a beer is fermenting. I'd recommend swirling that starter every time you pass by it. The more swirls = a bigger cell count. Good luck on your brew.

Another vote for WY3787. Great strain for any Belgian Strong

Yessir!

Nailed it.

I haven't personally used pineapple, but have done a few fruited beers in my day. Best way to achieve the flavor profile you want would be to cut the pineapple in chunks, freeze them for a few days (to break down the cell walls - more flavor is dispensed doing this method) and racking the beer...

Exactly what I do. Great advice man!

If you forgot to mix, then you probably have an OG closer to what you're expecting. An unmixed wort with extract will just give you a false reading on the hydrometer which could be the cause here so everything might be alright after all.

I see you don't oak much, but to each their own. Have you ever tried that "perfectly good bourbon" or any other spirit after oak has been soaking it in? It's like sucking on freshly used tea bag. But if you want that astringency vibe to make it to your final beer, by all means do it. If you dump...

I wouldn't pour just the Maker's Mark in your carboy after soaking the cubes because you'll be a lot of harsh oak tannins in that solution as the liquor strips the oak. That will show up in your final beer which will need additional aging for the tannins to mellow (think months), I'd recommend...

No worries man! Sounds like it will be good. Just remember to let your tongue be your guide on when the flavor is perfect for you. Once you're happy, bottle/keg away

The only issue with that amount of sugar in a 1.040 OG beer is that you run the risk of having a very thin body with a cidery flavor. Good advice on mixing the batch. I totally forgot about. It's been a while since my extract days!

My guess is they roast them over an open flame ala campfire style/BBQ. I wouldn't worry about fire roasting them, but instead just toasting them in the oven @ 350 degrees checking every 15-20 mins to make sure you didn't burn the hell out of them. Once they're a nice toasty, brown/golden color...

Welcome back man! Here's one I put together for you which comes out to about 56 IBUs and sounds like an awesome combo (even though I haven't tried this blend yet). .5 oz Simcoe & Sorachi Ace @ 15m 1.5 oz Simcoe & Sorachi Ace @ 7.5m 2 oz Amarillo @ flameout I've read that Sorachi Ace and...

I'd say let it ride. Next time, you can use DME or LME prior to fermentation to correct your OG. Just chalk this one up as a learning experience for your next brew. It'll have less alcohol then intended, but who knows, it may be better than what you originally had planned. Keep us posted.

Anytime! Any other questions, just shoot me a PM

I wouldn't worry about the rice hulls. You can save them for another brew. Since you're using Pilsen malt, I would recommend upping your boil time from 60 to 90 mins so you don't run the risk of DMS. I'd also recommend upping the mash temp, but if you're set on light body, 150 is cool. I just...

It's a little more labor intensive, but you could get a big plastic tub, fill it with water, toss the carboy in and keep switching out frozen water bottles a few times daily.

Let it do its thing and give it a taste when fermentation ends.

I really don't see any cons when it comes to adding actual pumpkin in your beer except for potential infection, but if you manage to take the correct steps for sanitation purposes, I see no issue. I'd recommend using the pumpkin in secondary and managing the amount of flavor you want by pulling...