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I certainly wouldn't pick an IPA to highlight malt character, not to say and IPA cannot be malty, it can. But, thats hardly a first choice. Doppelbock as others have mentioned, RIS, red ale. Frainkly just about anything save maybe a tripel is better than an IPA at displaying malty character.

Oh, and go to the hardware store, buy yourself 4' of tubing for a blowoff hose. Just shove it in the airlock hole and fill an old 2L soda bottle with sanitizer solution for the other end. Instant airlock, no more suckback and no repainting the walls. Actually, my starters usually live in a...

Never really saw an advantage to drops. Seems like a lot of room for error. i.e. you introduce error with every bottle, having to manually measure out the drops or tabs and also trust that the drops or tabs are properly formulated to what the package says. With dextrose, I can take my...

A hot break is when your wort reaches the point where certain proteins from the malted grains coagulate (that is, cook) and form globules in the beer. If you ever do a BIAB (brew in a bag) batch you'll see plenty of hot break roiling around it your kettle during the boil. It's a lot of stuff...

LOL! No offense intended, and none taken. Totally missed the sarcasm! I've taken too much chemistry in my life, nerd rage sets in at the drop of a hat.

The worst that will happen is your beer will come out just fine.

I doubt you had any suck back. Even if you did with Starsan you've got absolutely zero to worry about.

I just don't see any reason to expose the beer to one more opportunity for infection. Nice cool sugar syrup would make a nice home for all sorts of funk I'm sure. Given the specific heat of water and my rough calculations: 1.5 cups of boiling water added to 5 gallons of water would raise...

I'm pretty sure the guy running the register at the LHBS would try to kill you; and he would be justified :)

Yeah i recently read that is some areas of Utah customers are actually now allowed to see mixed drinks being prepared!

I think if you want body and crispness I would also drop the oats, it always gives a heavy feeling to beer, IMO. Maybe push up your mash temp a couple of degrees and replace what you've taken out with pale malt (I like 6 row for BIAB, but thats kind of an academic argument). That might get...

Let her sit. Cold crash in a week, it'll still be winter.

I also rack onto the near boiling sugar. Kills a little yeast but it doesn't matter, if anything it is a little extra nutrient for carbing.

Stopped at a British brewpub, tried the Hefe... BAND-AIDS BAND-AIDS BAND-AIDS Actually everything that was their own brew was BAND-AIDS!

Lose the wheat and brown sugar. That also strikes me as a lot of roast barley.

Have no fear, you've made beer!

I think IPA's benefit greatly from a higher ABV and a little extra residual sugar. As such I would go the route of adding a couple pounds of DME or LME and upping the hops a touch.

Hmmm, this will be attempted.

Beer Jedi excluded ;)

What is the process for removing the sprouts from the malted grain (without driving yourself crazy with a pair of tweezers)