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I have only used SO4 a couple of times, but my experience tells me it ferments fairly quickly. At what temperature are you fermenting, and is it in a temperature controlled environment?

+1 To Yooper's comments, I often times use a mixture of C-60 and CaraAroma for my reddish beers without any roast malt. Try a 2 to 1 ratio of C-60 to CaraAroma (C-120 is roughly equivalent) with a total percentage of 10% or so. I tend not to push my beers past 10% Crystal because they will be...

You may want a taller graduated cylinder for gravity readings with hydrometer too, but there is a calculator on brewers friend. Com for measuring beer (fg) with a hydrometer if you decide to completely forget about the hydrometer.

did you test it with a calibrated refractometer?

I use 10 lbs grists for a majority of my beers when batch sparging. I have a cooler set-up with a false bottom, I have used a braid as well. I end up utilizing between 8-8.5 gallons of water to do so. I mash and batch sparge with half of the total required water. This allows me to mash in at a...

When I did mine a while back I did a little over 2/1 Munich to pils in the grist. Something like 16lbs Munich to 6 lbs Pils for a 12g batch. In my opinion Munich malt is the driving flavor, so I wouldn't fret too much over the lighter malt, be it pils or pale. I would not use a British malt...

Is a hop shot isomerized? I don't know the answer to either of those questions.

Try making a hop-tea, perhaps, if you are worried about bitterness. I have never employed this method, however it may be an option and I have read others on here suggest it. That is a low whirlpool temp.

You got whirlpool hops too, so you got some IBU generated from this. IMO whirlpool hopping doesn't bitter much, but does produce substantial hops flavors. I say go with what you are planning already, hopefully the result isn't overly sweet, but with plenty of late hops I don't think it will be...

Without reading any of the content of this post. ALL OF THEM!

Some of us can't help pretend we're an outboard motor... :off:

My usual starter method is 1 packet/vial pitched to a 1-1.5L starter 2-3 days prior to brew. I remembered reading about the vitality starter a while back and had a fresh pack of yeast, and short suspense for pitching, so this time I had the starter running for 12 or so hours prior to pitching...

This may sound silly, but if it's a CDA (or black IPA) and if there are toasty notes to it I wouldn't worry about further bittering. I would dry-hop the ever loving stuff out of it and go for big-over-the-top hop-juice flavors. Out of curiosity, what was the recipe, hop schedule, and process...

Sounds more like mash-hopping to me. First Wort Hops usually go in the kettle, and get boiled.

Vitality Starter, I knew you guys would come through. Thanks for the link too. I could swear I saw it on Brulosophy, but I couldn't find it! Thanks for your great input guys. I made a starter yesterday of newly bought yeast as I brewed yesterday. In the end I let the starter go overnight and...

I wonder if you folks can help me; I can't remember where I read about an idea concerning making starters just to energize the yeast before pitching shortly after (same day possibly). Does anyone have a clue what I'm talking about, or has anyone else seen this and if so, where have you seen it...

+1, also get some de-foamer, such as fermcaps in order to reduce the likely hood of boil overs.

Ignore my comment.

I only did a short look for references to the changes, so I apologize for creating a redundant post.

I have noticed the disappearance of some forums, and the change to other forums around here. Did anyone else notice a change in the Recipe database? I have been out of the loop, so I may have just not noticed all this until now...