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OK....it's starting to seem a little bit like "conflict of interest" here. Until further notice, I'd just stick with DME as your main starter ingredient.

Not a trap...just a question; why not choose this over DME for a starter ingredient on a regular basis? Preservatives?... If it's just as good, it could potentially be a lot cheaper.

Then you'll need to add more boiled and cooled DME to "re-start" the starter. 3 or 4 days is too long to let a starter sit around without a boost.

I just did a 1272 this morning. Pulled it out of the fridge and smacked it at 7:45....by 10:30 it was a balloon....made my 750ml starter @ 2:00....it looks really happy and healthy. I think the general guidelines are: pull it out of the fridge; let it sit for a few hours; smack-it; let it...

Just a quick question regarding the "Malta Goya" starter.....is it similar enough in nature to beer/wort for the yeast to make the transition?? Are the sucrose/frucrose/maltose levels similar enough for the yeast to make the correct enzymes? I think it's a great back-up plan by the way.

If you were going for a Tripel, you'll miss those fermentables....at least your ABV will be lower than anticipated. If you used a Trappist style yeast, you'll probably end up with something close to a Belgian style beer anyway, but it's going to be a bit different, since your malt/hop balance...

I'm thinking something along the lines of: 1.5 oz Centennial @ 60 .5 oz of each @ 15 1 oz of each @ 0 Then dry hopping with 2 oz of Citra This should put it in the 80-ish IBU range, and I'm hoping that the Citra dry-hop will be distinctive...ala "Torpedo Extra IPA"

Has anyone paired these 2 hops and produced a decent IPA? I've got a lot of each, so I'm planning on brewing an IPA this weekend using these. I'm not quite sure exactly the best way to schedule these two together. I've got 2 ozs of Citra to dry hop with. Thanks for any advice.

Or better yet, switch to glass carboys and get rid of the spigots all together...at least for fermentation. Those spigots are convenient for bottling, but they sure do have lots of nooks, crannies, threads and holes for **** to hide in and form bacteria.

You have to know how to use your twang. I guess I've learned how to burry my twang deeper...and push it further into the flavor profile, which brings out gushes of flavor.

LME..DME...doesn't matter. If you boil your entire wort, that "twang" will go away.

I thought I recognized Chinook and Simcoe flavors. Just my opinion, but it's their best beer yet.

Mongrel...I'm with you. Generally I don't like Pyramid's beers, but it's hard for me to pass up a new IIPA when I'm grocery shopping. I'm a sucker for PNW style IPA's though, and this seems to deliver.

I'm just enjoying my first glass of Pyramid's "Outburst Imperial IPA". I've gotta say, it's pretty damn good, and totally different than SN's "Torpedo IIPA". I'm guessing that this Outburst is heavy on Chinook and Simcoe hops....it's got lovely pine/spruce notes. Anyone know the details of...

You know it ;-) It's a true test of dexterity to try and thread hose connections while the molten liquid sprays out. It's like Satan is spitting at you.

Stevo is 100% right. I guess I should have mentioned that once you move to full-wort boiling you will need an immersion chiller. A couple tips regarding IC's: Place your IC into your brew-pot about 15 minutes before the boil is finished. This will sanitize it. Connect your hoses BEFORE you...

I'm not claiming to be an expert by any means, but over the years I've discovered a few simple steps that have helped elevate the quality of my extract beers from "drinkable" to "delicious". 1. Full wort boil. This will probably mandate that you purchase a propane burner, a large (8 or 9...

A Brown Ale is a great choice for your first batch. Do yourself a favor; don't drink all of it right away. It'll be a totally different (and better) beer about 4 -6 weeks after bottling. Welcome to the wonderful world of home brewing!

I'm probably thinking of this in completely the wrong way, but I almost envision brewing as similar to a chef building and building upon the flavors of a good sauce. It just can't be the same if you simmer all the ingredients in separate pans.

Some good "Shamrockabilly" fits the bill nicely whilst brewing...."Craic Haus"