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Yay! It's not just me! I always do a starter because, even with ice packs, my yeast arrives hot. 20 years in the military gave me this bad habit of following directions, so I've been taking the yeast out of the reefer a few hours early, then shake it up, and open. This last one caught me...

I'll be starting a porter later this week (hopefully Thursday). I just read something about first wort hopping, which naturally sounds like a great match for something like an IPA. Would this be an appropriate technique for a porter? I love hops (and really don't care what other people think).

Thanks! I live in a really hot area, so I was worried about yeast viability (the pack was HOT when I received it), which is why I did the starter in this case. Now that they're all happy I don't want to screw it up "at the last moment" so to speak.

Ok, so I'm brewing an extract porter with specialty grains. The last kit I brewed (a java stout) had great taste but a very thin body. So, I figured I'd add some maltodextrin to the porter. Anyway, to make a long story short, I ordered the maltodextrin (as well as some whirl floc) from...