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Yeah, it is scary the first time. It amazing how worried we all get, even after reading Papazian's book. I was just so used to fast-starting strains like WLP001, 002, and 007. Most of the California Ale yeast starters build a krausen in my starters in a matter of hours. WLP011 (The european ale...

I was freaking out last week with a WLP011 starter. I pitched it anyways, and it did fine.

Dunno, but I use a Dymo thermal printer for my labels- only two colors, self-adhesive, and mostly cheap to make. They come off with a 10 minutes soaking in water (or sanitizer, for two birds and one stone)

I tried to get some tips on this from the original brewmaster of Titan, but his response was "If I told you, you'd have to kill me." So nothing, not even the varities of hops or malts that were used, let alone percentages, etc.

I used 4 full ounces of Citra in a pale ale just as an experiment to see how the hops work (The recipe is my usual single-hop"test a new hop" recipe.) The aroma is great, the bitterness is harsh, but there's something off in the flavor provided by the hop. It's super orangey, but it also...

I'm not sure if New Belgium tweaks their water at all (I don't know why they would, our water rocks) but here's the Fort Collins water Profile Calcium: 16.8 ppm Sulfate: 12.7 ppm Magnesium: 1.7 ppm Chloride: 2.6 ppm Sodium: 15.6 ppm Bicarbonate: 47.6 ppm