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The New IPA: Scientific Guide to Hop Aroma and Flavor by Scott Janish

October 3-5

Mount Vernon native, proud UNI Panther living in Seattle.

Great stuff, can’t wait till my valve arrives

No, my fermenter is temp controlled and not in a fridge. When I replace my kegerator, I'll probably use that as a fermentation fridge, but that is a ways off.

I was more worried about off flavors. It would be in my house, so 68-75 degrees. Thanks for the links, I'l check them out

I was thinking about trying a spunding valve. My concern is once I transfer out of the fermenter, I don't have any temperature control. I was thinking, since fermentation is almost complete, perhaps temperature control is no longer needed. Anyone have any thoughts on this?

I brewed an orange IPA and wanted a hint of orange. I put in the boil with 10 minutes to go and achieved my goal.

Summer time I make my fruit beers pineapple wheat, strawberry cream ale and watermelon wheat. The it's back to mostly IPA's.

Beersmith3 is fine unless you have a lactic acid addition. At a minimum half the lactic acid addition.

309+5=314

My summer beers are pineapple wheat, strawberry cream ale and watermelon wheat.

Have you measured the sg? That's what I used and entered into the strength calculator.

Did you enter it in the cell below the liquid selection as 15.4? If you entered .154 or 15.4%, it won't work right

I went the last two years and enjoyed it. My rookie mistake the first year was not bringing a big enough suitcase for all the freebies.

I do. I have a grill from a refrigerator that I put over my pot and place the basket on it. I have a pizza pan that I press down the mash with to squeeze.

Greetings, Heading up to Vancouver, BC and would like to get some recommendations of the best breweries there.

I do vitality starters. Basically a small starter four hours before you pitch. I do make my own starter wort by pressure canning, it's at 250° for 15 minutes. Here is a Brulosophy experiment where they did a vitality starter and a regular starter...

Greetings, I was wondering if anyone uses a large pot (15 gal) All the pictures I found on my google were pots almost filled to the top. My water level would be about 8 or 9" from the top. Thanks

I don't go out of my way to aerate, I just pump the wort in the fermenter and that has worked for liquid yeast. Not sure how I would stop aeration.