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I have some jaggery that I would like to prime my imperial ipa with and I'm wondering how I should go about calculating how much to use. I have roughly 7 gallons of brew. Using wyeast 1056.

I also go to buob in Westminster nj. Very close.

Wouldn't that make your beer really cloudy?

Does CO2 increase the perception of bitterness?

If I boil 2 oz of hops in a 2L solution of water containing the amount of DME to make a 1.040 gravity 1L solution then reduce the solution to 1L will the isomerized alpha acids still be contained in the same intensity that they were in the 2L original solution.

I immersed it in a ice bath with running water and drained it slowly

Yes it did it took about 10. Min. Also it seems my hops were negatively affected. The hippiness comes through weakly.

Not as vigorous as I would've liked. Took 2 hours to come to a boil. Not as many btus on the range indoors. Did a 60 min boil. But I measured from spring water bottles. Did a late addition of lame that was 5 lb 11 oz.

1056 and two carboys of roughly 68 to 70 degrees

I've only been fermeneting for about 3 days however the yeast has already flocculated and the top and for the most part dropped to the bottom but it is still in clumps at the bottom of the fermenter and there is a very large krausen...is this normal or should I be concerned. The beer is very...

I pitched ym yeast under 80 degrees and let the temperature drop down to fermentation temps however when I checked it inthe morning the yeast had already begun flocculating. It was a slurry when I introduced it to the wort but its clearly in clumps now...some on the bottom most on the top but...

I only added enough water to make a 6 and a half gallon batch. I did a full boil with a late malt extract addition. But after I added the lastr addition the boil increased in volume...something I should have thought was going to happen but didnt. And I ended up with 8 gallons of brew...is this...

Sorry I made one more change in light of the recent information concerning my late addition of malt extract. http://hopville.com/recipe/1578028/imperial-ipa-recipes/dulcinea-2012-07-27-version

I increased the batch from 5 to 6.5 gallons because I had the extra hops and malt extract available to do so. However I do not have any extra pale 2 row malt. Is the recipe solid?

I just got an aluminum 40 qt pot from the vietmanese section in philly for a smooth 35 bucks

I had a friend just go to the vietnamese sextion of Philly near Washington Ave and she got me a 40 qt stock pot for 36 bucks. That is a huge savings and I'm sure a benefit to anyone that could use a new or larger pot. They went up to 50 qts I believe.

Looking for an afforable pot in my area that could handle a 5 gallon boil. Everything I'm seeing is so expensive...does anyone have a suggestion as to what I should look for or where so I dont break the bank? Already spent so much on supplies. I live in Sewell, NJ 08080.

When I oxygenate my yeast starter it overflows...did I do something wrong? Its like carbonated like a can of soda.

My sanitation was good and I followed procedure. I'm not sure I have enough air space but I'll try to shake more often. In any case how do I know after all is said and done that I made a successful starter and it wont ruin my batch of beer with contaminants? Is there not a good way to tell?

I settled in wyeast 1056