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If you want, you can blow off quite a bit of the sulfur by shaking/venting the keg every so often.
I like to force carb, with most beers @ 40F and 12 psi. I've primed kegs with sugar, but hated to dump the sediment, and didn't see the point. And I used to shake and roll for short notice beers, but now I just chill to 40F and give it 25-30 psi for two days for quick carbonation. Most times nowadays though I try to budget time to let it carb @ the 40F/12psi to get predicatable carbonation. But I might carb at a little less for some styles (10-11 psi) like British styles, a little more (~13psi) for Belgian styles.
I commend your desire to jump in feet first but I would recommend trying an extract with specialty grain kit to start as it gives you an opportunity to get comfortable with the far more important aspects of brewing (yeast management and temperature control) before adding the additional confusion of learning the ins and outs of all grain brewing.
I'd say more like we're all starting to expect our IPAs to taste like double IPAs. Lupulin threshold shift and all...
Wheat ale brewed with apricots and spices
Yeah, 'IPA' is evidently getting to be a loose term to Jim Koch. Tried the new Rebel IPA last week. It was fresh - smelled and tasted like a Pale Ale at best.
I think avoiding sweetness in IPAs is more about :
1/ Keeping crystal to 5% or less, than the actual lovibond rating. I like C20 and/or C40 for most of mine.
2/ Using a BU/GU of 1 or slightly above.
3/ Using gypsum to dry the finish and bring hop bitterness and flavor to the forefront.
4/ Mashing ~ 150F
I will also be joining the IPA club this weekend as well. Thoughts on this, As I was admiring the clean crisp air and near full moon last night I may start my brew at 8 pm plenty dark here in upstate N.Y. stone throw from Lake Ontario. Calling for clear skies, calm, clean, crisp bout 18-20 degrees sounds like its meant to be. may add a little something???