Dude... When grains are touching water the temperature is crucial. It can be the difference between too thick, too thin, not enough flavor, too dry, not enough fermentables. I can't stress enough how important keeping a extra watchful eye on a thermometer that has its temperature reading...

You're only brewing once a month? I got a 5,000 dollar suit, Come ON!!

I did it yesterday and I did break up the last three hop additions into columbus at 10 and centennial and chinook at 5 and also added an ounce of centennial when I stopped the boil. It smells delicious now. Thank you for telling me about the flame out hop addition. It was remarkable. I ended up...

Ok, great, thanks guys I appreciate that.

Here's a link to the recipe if it makes it easier for anyone. I would love some feedback, if anyone has the time! http://www.brewersfriend.com/homebrew/r ... ly-torqued

Ok, Ok. I can see what the logic is behind it. I've never done it any other way, you have, thanks for the insight.

In everything I've read, from books to forum post everyone says to sparge at 170 F, but nobody says why it's done this way. I was going to brew a Imperial India Pale Ale and from what I understand the mash should be done at a low temperature to avoid sweet flavors. If this is the case...

Alright, I'm looking to put this beer up for adoption aka putting it in a contest, that's just what it feel like. Like having an NFL scout evaluate your high school football player son. Anyway, I've never brewed this recipe nor have I used the 007 Dry English yeast. If you guys happen to see...