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Planning my first New England style IPA soon. I know that Conan and 1318 yeast have been popular for this style. I don't have access to those at the moment, so wondering if anyone has had experience with Omega 052 (DIPA Ale Yeast)? Thoughts for this style? Also, I read everywhere that one...

A couple question regarding the recommendation to bake calcium chloride in the oven at 400*F for an hour, in order to ensure that it's anhydrous... 1. Is this still a sound recommendation? 2. Should it cool to room temp before putting in a container? 3. If it must cool, is there any risk in...

Thoughts on the following mash water profile for a cream stout? Ca = 62 Mg = 5 Na = 59 SO4 = 36 Cl = 100 pH Estimate = 5.51 This is based on a combination of profile ideas around these parts. Have I combined these thoughts incoherently based on this profile? I appreciate the help!

Does anyone who uses a heating element in their boil kettle also throw hops right in the kettle without a hop bag? Does this pose any risk with heating element contact? i.e. will the hops burn/char/stick on the element?

Building a manifold for a rectangular cooler MLT with several tubes running the long-way. Wondering if there's an ideal tube location to attach the output? On the line closest to the output valve? 1 or 2 levels farther from it? The line on the back of the cooler? Does it matter? Basically the...

I just built my first chest cooler MLT, and replaced the spigot with a ball valve assembly. Seems tight with no apparent leaks. But the entire assembly spins, and is actually difficult to turn the valve lever without it freely rotating. But it doesn't appear to leak when spinning. Is...

Well... I guess my whole question is in the title. We rehydrate around 100*F, and then pitch shortly after near or below fermentation temps (mid to low 60's, for example). Is this just not a large enough temp difference to harm the yeast? Or does it cause any ill effects? Thank you!