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It sounds like a good idea. No barley husk so there's gonna be much less astringency. If you're going for black IPA though, why not skip the roasted barley?

You'll probably not notice any activity for a few more hours in your starter. In order to tell if you made an adequate starter, we'd have to know the manufacture date of your yeast, your amount of wort in the fermenter, and your OG. My guess is that it's still going to come out fine! The...

Great article! Haven't gotten to try the wheat or stout glasses yet but now I'm thinking my dunkelweizen and Belgian stout are gonna make them earn their keep.

One of the batches of beans soaked in bourbon for a week. The other in vodka for about an hour. Does anyone think the tiny beans that might've made their way to the bottle are providing nucleation points? I don't cold crash or filter.

I've been brewing for a few years now and in that time have made two beers with vanilla beans added to primary after fermentation has ended (using hydrometer readings). In both batches, I sanitized the beans by soaking in 40% abv hard liquor, and both of my beers have turned out over-carbonated...

agreed with kaconga. I just used Notty and the temps got a little high so it threw a good bit of esters (Notty is supposed to be clean) although mine didn't exactly get bubblegum flavors. Maybe it's a combo of esters and the wheat you used.

Another possibility is a high FG due to yeast under-pitching or lack of appropriate aeration. My first few beers all finished around 1.020 and were too sweet because I didn't bother to make a starter or aerate appropriately.

Many people on this forum (from what I've read) leave their beer in primary for up to a month. Personally, I've left a beer with 1.078 OG in primary for 3 weeks and it came out very clean.

I have a Belgian-Citra-Extra Light Extract kinda-SMaSH in a 1 gallon fermenter as an experiment and didn't get cat piss/ammonia from the hydrometer sample. As for the harshness, since this is rather high alpha acid hop, why not skip "bittering" additions all together and hop burst with it...

I'm also a pretty new BIABer that uses the cool brewing bag. I find it works pretty well and for me, doubles as a mash insulator. Also, you asked about sparging. I do a 10minute batch sparge for extra efficiency. Pretty easy if you have a second pot laying around.

Sinphony

I would say that it depends on how full-flavored/full-bodied you want your beer to be. I have used extra water in my priming sugar solution before because my final gravity was just a tad high. I adjusted for the extra water when determining my priming sugar amount.