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You'll be in the color range with the crystal 40. Its really up to you, if you're trying to make a specific IPA you have something more to consider but they're are a range of great IPAs within the lighter to darker, drier to maltier spectrums.

You're not going to lower your abv by removing the cara malts buy you will lower your starting and final gravities a proportional amount. For example, instead of an original gravity at 1.062 and final gravity at 1.018 you might see an og of 1.056 and a fg 1.012. Same abv but a drier IPA that...

Here's a helpful chart to use when formulating recipes if you aren't already using it. http://www.brewsupplies.com/_borders/hopsgraph.jpg

If I was in your shoes I would absolutely make up a new starter. Expect to see similar vigor in the fermentor.

The closer you can store the beer to freezing the longer shelf-life it will have.

Looks great, you've done your research.

Sounds tasty man. You can always reformulate to your tastes once you try her out. You're gonna have some maltiness there with all the differnt cara malts but if thats what you like, thats all that matters. Personally, I do 95% pale and 5% crystal 40, the hops contribute to head retention and the...

I don't advocate racking to a secondary fermenter but I would wait until the krausen dies down. So many factors affect fermentation time and if your goal is to rack off the sediment for extended storage there are a lot of suspended solids in the wort during krausening that will drop out as...

You always run the risk when you expose your beer but I bet you wouldn't mess anything up if you followed your sanitation practices like you would any other time. Sanitize the top of the keg and minimize the exposure time, airflow in the room, etc.

Dextrine isn't really sweet to me, maybe you would have better luck killing or slowing the yeast. I've heard of people using wine conditioner, available at the LHBS. It containes a sweetener and potassium sorbate (which some detect as a slight off flavor) but it will prevent a restart of...

Sounds pretty tasty.

There is a such thing as too much yeast but underpitching is a more common problem. Overpitching can cause under attenuation from the yeast dropping out after the initial feeding frenzy instead of finishing up and conditioning the beer. If you aren't familiar, the yeast pitching calc at...

I'm not familiar with those kits either but if the dextrose was included to use for priming, you'll want to pick up 5 oz. of that while you're at the HBS too.

This seems like a hydrometer/measurement problem. My hydrometer is accurate at 60° but even if you took the readings at different temps it wouldn't throw you off 18 points. An infection would do the opposite and dry your beer out. Personally, I would get a new hydrometer.

Cheers. Sounds like you know what you're doing, you may consider yourself green but I can tell you've studied up on the craft. Getting used to your system takes plenty of time whether you're starting out or growing your brewery.

Been brewing since 2007 and I've used the information on this forum since day one. Many batches of Edworts Apfelwein and many more hours of page turning project threads and advice. Happy to finally join and share some of what I've experienced and to keep on learning. Hello from Kentucky, Happy...

You make perfect sense. I guess I thought with trub and transfers that you had lost a half gallon here or there but now I see that you are doing a partial boil with top off water. I still stick by what I said but I can see your reasons for considering the blend now. Looks like either way...

Personally I would just enjoy my 4.5 gallons of IIPA. You will change the character by adding a lower gravity, less hoppy beer but it wouldn't be a disaster to blend in 2 quarts either. If the goal is to make a great IIPA and you trust your recipe and process, then leave it be. If the goal is to...

My own experience with wet centennial hops from my garden is more like 2to1 or3to1. For example, when I harvested the first ripe cones this season I had 11.26 ounces of wet hops and after drying them in a paper bag with a hair dryer I had exactly 4 ounces. Could be that the ratios that are...