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No, it means they were harvested in 2013. I think they should be fine if they are packaged properly and have been stored properly.

I would just add about 2 teaspoons of gypsum to your mash water and call it good.

I have had krausen stay at the top before. When I went through it to take a gravity sample it made most of it sink.

Yep, that is what I would do. I find that the sulfate increases the hop perception. Before I started adjusting my water I could never get the hop flavor and aroma to pop like commercial breweries can. When i started paying attention to my water and adding around 300 ppm sulfates I finally...

I also like 1272 with Citra. I prefer it a little cooler at 66°F. I do want to try the Conan yeast like @aangel said. Next time I brew my Citra RyaPA I plan to use Conan yeast, I mean "Vermont Ale Yeast."

Sodium will bring out more flavor. Just like it does with food. I usually add something like a 1/4 teaspoon of salt to my water.

If you just need sodium then add some salt. By using the baking soda you are raising your mash pH and then using acid to bring it back down. By using salt you will be able to use less acid.

In my IPA's I usually shoot for Calcium - 125 Mg - 10 Sodium - 25 Cl - 60 Sulf - 300 Why are you adding baking soda and acid? It seems pointless since baking soda raises the pH and the acid lowers the pH.

I have never had any problems with dough balls but I use a huge whisk instead of a spoon or paddle.

We have had a super mild winter. I had about 3 inch shoots coming up but the snow came yesterday and now everything is covered in about 4 inches of snow.

A good cleaning of vinegar should remove the all the crap the Starsan didn't. That is unfortunate that there is an elbow at the bottom. If I were in your shoes I would probably replace it just for peace of mind but I do feel like the risk if you leave it is minimal.

I would think that he would have used a lead-free solder but I guess you never know. Any soldered joints should be above the wort line anyway so I wouldn't worry about any lead getting leached into your wort. RDWHAHB! StarSan usually cleans any tarnish off of my chiller.

So much hate for the poor glass carboy.

This is the Jungle Jim's where I live.

The cure to disliking beer is drinking more beer.

That is crazy! You are lucky the carboy is okay!

I feel like roasted grains (chocolate malt, roasted barley, etc) generally require more aging than pale beers. It seems like darker beers require more conditioning to allow all the flavors to meld.

Awesome thanks!! It turns out the spring some how got stuck under the o-ring. Now my pours are perfect. I have been trying to figure it out all week and everyone was saying that my beer was overcarbed. So glad I found this thread!

This was my initial thought as well but he says that it tastes metallic/acidic even before carbing which makes me think that it has to be water. Especially now that I realize he said it tasted that way after only 7 days from brew day.

Ah, makes much more sense. Thanks for clarifying. :tank: