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Myth: Dry yeast needs to be rehydrated.

I emailed NB and got this response: Thanks for your note. I cannot comment on any potential business partnerships, but I can tell you that we are always exploring ways to grow Northern Brewer and the homebrewing supply market. The homebrewing community is as diverse and passionate as ever and...

That's the problem with a lot of the resources (books, articles, etc.). They said batch sparge at 168 degrees, so that's what I heated my water to. Same with fermentation temp. Ferment at 68, so that's where I put my ferementer, in a 68 degree room. :smack:

Did the Brulosopher at a brew club meeting. Almost everyone preferred the "truby" beer, more hop aroma/flavor/smoother. I usually do not do this extreme (and won't), but I'm not worrying about it anymore. It settled out, ended up with 4 .25 gallons in the keg.

Your local grocery store will have it.

Yes, you can buy pickling/canning salt. That is iodine and anti-caking agent free salt. That's what I use.

here is the water report for Pueblo, CO.http://www.pueblowater.org/images/files/Water_quality_summary-finished_water.pdf Its not exact, but assuming you're using tap this will get you in the right direction. You're water is tweakable, but it uses chloramine, need to treat that first. Until you...

I hate you a little :) That's a great blank slate right out of the tap.

Since AJ jumped in and I just finished "Water" and like you I also am working on an IPA, here is what I have going. Thoughts? (sorry if I'm hijacking). Mash thickness: 1.50 qt/lb Overall Water Report: Ca+2 143.3 ppm Mg+2 9.4 ppm Na+ 14.9 ppm Cl- 84 ppm SO4-2 200 Alkalinity 93.7 Residual...