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If you added top off water, perhaps the reading you took was from before you added it or the water wasn't mixed in. Worst case, it'll be higher abv. Tasty kit, I've done that one before.

He's posted a couple on his blog site ...

Jason at Midwest is awesome. I usually try to take the time to schmooze with him when I'm in there picking up ingredients. It's good to walk in there and be greeted as a regular, even though I probably stop in once or twice a month.

You want some more aroma, dry hop in the kegs! Throw em in a sack and put them in.. And you can do it to the beers already tapped!

Really depends on what I'm brewing. If its a hop forward type of IPA or pale, i will leave it in while cooling. It it's not a hop forward type of brew, I take it out at flame out. I use a hop spider for the pellet/leaf hops, fwiw.

Bottling off the keg isn't so bad. At some point ill get a beer gun or something, but I've bottled a few off the faucet that kept carbonation for a couple mints before I drank them. Go kegging, you'll be glad you did!

I threw some melanoidin in, and got nice deep red coloring... The recipe with citra would be the 10th anniversary recipe. Post it if you got it!

5 gallon cascade/Columbus IPA 5 gallons altbier - s-04 yeast 5 gallons altbier - S-05 yeast

Personally, I thought the commercial was damn funny. Do a search on google for anything goofy (for instance, captain crunch) and "can I mash this?" And you'll hit on at least a couple things. We homebrewers do funky stuff all the time for the sake of experimentation. It's the cool part of this...

Order a new one, then brew that one while you're waiting. It'll only cost you your time. The hops have most likely lost a lot, unless you had them in the freezer.

You'll have to experiment once you get it. On mine, I tightened I up all the way then backed off a couple turns and ran a handful of grain through til I got it where I wanted it.

+1 to this. And nobody played off the "You don't want a melted or burned sack." Post? Personally, I don't want either. I'd say its your brew, do what you want. But personally, if I wanted to save time, I'd reduce to a 30 min. Boil vs. a 1 min. Boil first to see how it turned out.

And especially since you'll most likely want to jump in with a Belgian, consider a bucket or larger carboy (6 gallons or more) for primary. 5 gallons doesn't leave much for the krausen, and you'll want to use a blow off tube!

I wish I had an in law like that... Mine does meads and bottles them all. I'd say ferment in the kegs, but you'll have a lot of trub at the bottom that you want to rack off of before serving it. Kegs as a secondary vessel isn't a bad idea, though...Just my opinion. I use buckets or a 6 gallon...

Sub, not sun. Damn autocorrect

Check out EdWorts haus pale recipe. That's pretty basic and makes a good beer. Sun the cascades for yours. Btw, how much did you get and did you dry them?

I brewed up a batch of Columbus-cascade IPA on Tuesday night using 10 oz of wet hops. I used my hop spider for them.

I've never detected it in my brews... If its good enough for Charlie Papazian, it's good enough for me!

You forgot to add "yet..."

Methinks I should drink with Nordeast Brewer...