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Pretty much. Papazian actually lays out the phases better (I think) in The Homebrewer's Companion than he did in The Complete Joy of Homebrewing:

You sold me with the Kieran... this is on the list. My only dilemma now: Wait until fall to get started on this, or just brew it "out of season." I'm not sure this is going to sound nearly as palatable in the middle of August. :-)

I always assumed these jets sprayed some sort of sanitizing solution in to the glass. Then I found these... The Belgian Beer Pouring Ritual: How Belgian cafes serve beer - Bottoms Up - Beer and wine in the Bay Area and beyond Apparently it is just the opposite.... Blind Lady: About...

I think Tia is saying the ABV is below what was intended because of the low attenuation. Those two are correlated. The fact that the current brew has an OG of 1.070 would lead me believe there isn't a lack of fermentables in the grain bill. I'd be curious to know what the OG and FG's are...

This is just my opinion, but I'm thinking that a single vile of WLP in a beer with that OG is underpitching. There was another post just the other day on here that aligned with my thinking on the subject: https://www.homebrewtalk.com/f37/directly-pitchable-yeast-103928/index3.html#post1142773

Really? The Candida comes up again in another thread? :D :mug:

I wonder how she incorporates this particular skill or ability in to her resume.

Keeping in mind that I don't follow this, and have been pitching dry yeast similar to the way most of you have described, just sprinkling it on top, I did find the following from Clayton Cone (who according to the internet knows a thing or two about yeast, but I can't say I know who he is...)...

I think I've seen videos of that on the internet... :D

Welcome from Northeast Ohio.

Welcome from the Cleveland area, madders. I spent a couple of years living in your neck of the woods (Kenwood & Douglas).

Didn't see this thread, so I'll just throw in all of my 2009 so far: 5 gallons, Coastarine's Kieran 5 gallons, Blue Moon Clone 5 gallons, AHS Holiday Chocolate Stout 5 gallons, Honey Wheat 5 gallons, Apricot Wheat 5 gallons, Belgian Tripple 5 gallons, British IPA 5 gallons, Belgian Wit 1860 +...

At 75-77 F you're going to end up with more off flavors than you would at a cooler temperature. For some styles of beer that would be considered a good thing (some Belgian styles). Check this: https://www.homebrewtalk.com/f39/off-flavor-first-3-batches-damn-88835/

Every time I see some young kid getting a tattoo I think of some of my parents friends. You know, I'll bet that Yosemite Sam and those 6-shooters looked really, really seriously cool when touring the world courtesy of the United States Navy and bedding exotic hookers in various ports of call...

LMAO. Actually, having had a Candida infection before, I highly recommend you stick to the infected beer. Although at the risk of TMI, oral thrush would have been a welcome change from a constant itch elsewhere... Trust me on this one, my pain is your gain. As for the original post, as...

At the risk of being a n00b giving advice so I can be bashed for it in the other thread: You should be fine. The maltodextrine isn't readily fermentable anyways, you're just adding it for body and mouth feel. The whole point of throwing it in the boil with the rest of the malt is to...

I'm curious if you discover any herbal/vegetal flavors from it being on the hops so long. Let us know. This was discussed a couple months back... https://www.homebrewtalk.com/f13/dry-hopping-how-long-too-long-91441/

The yeast is going to drop the Ph of the wort anyways, and tomato juice has a Ph of about 4 (at least, so says the internet). You'd have to check the tolerances of the yeast strain you plan on using, but it probably wouldn't be a problem. Not sure what the Ph is of the other peppers you're...

And to throw in my two cents... The first time I racked a beer to a bottling bucket, I used the racking cane. What I succeeded to do was spend an hour cussing at the thing while restarting my siphon repeatedly and trying to not make a mess draining the star-san solution in to a pan, then when...

For what it's worth, I think you're on the right track. I'd use the 6 or 6.5 gallon vessels for your primary(ies) and pick up a 5 gallon for a secondary. If you're going to make anything that requires going to a secondary, that is. I'm not sure I'd want all the extra head space in using a 6+...