I've done 2 recently with White House & Publix store brand AJ (Publix is a grocery chain here in the South). Both had OG's of 1.050. I preferred the White House even though it was from concentrate and Publix was not. Both Belgian Abbey yeast.
I have one of thermoworks mini-thermocouplers. They have tons of attachments. I have one of their long stemmed candy rods for mashing and a wire probe I can stick down a thermowell. Plus you can buy separate attachments for bbq'ing. It can get a little pricey however
Gordon, Your book has been very helpful to my brewing and is one of my go to reference books. With that being said, is there anything in the book that you would change or clarify based on new information or experience? Thanks again.
I'm a big fan of Boulevard's 80-acre hoppy wheat. On their website it states that they use Bravo, Zeus, Summit, Cascade, Nelson Sauvin. 20 IBU's. Nelson would be a great hop to try, if you could get your hands on it.
IMO. The more caramel malt, the worse it ages. I can't stand that syrupy sweet flavor that develops after the hop flavor fades. West Coast IPA has alot of malt flavor, but also alot of hops. I personally wouldn't but it that old, only because I know how good it is FRESH.