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Amber IPA

I've seen that juice in whole foods too. I would add the juice after fermentation and gently stir it in, until it matches the flavor profile you're looking for. The only issue this may cause is that fruit juice has sugar and may ferment, which could cause problems with bottling.

Stone is definitely in the US top 5. Breweries are like indie bands these days. Everyone likes to drink beer from small regional breweries (which is great). But, once a brewery starts to get bigger and expand their distribution they've "sold out" and are not cool anymore. Stone still makes great...

Robust Porter

I bought one of these: http://www.austinhomebrew.com/product_info.php?cPath=178_33_145&products_id=905 Works great.

Nice, that's what I was hoping to hear.

Interesting. I did a 90 minute boil and then added the extract at 60 minutes.

I brewed this weekend with a hop shot and boiled the extract for 60 minutes. The same black dots appeared while chilling. Was your beer lacking in bitterness.

First time drinking sculpin IPA. Now I understand the hype.

I just brewed this up with WY 1968 London ESB yeast for a party. I had to mash lower to compensate for the yeasts' lower attenuation but it still finished at 1.012, and turned out really good. I'd have to do a side by side comparison to see which one I prefer (WY1968 vs. WY1056). Great beer.

These guys do CO2 and Nitro. http://www.nfccompany.com/

Second year plants turned into one hop tree.

Nope. I let it sit for almost six weeks and then dumped it to make way for another beer.

I would give the primary fermentation at least 14 days to finish up. I have only used 3711 a few times and it finishes much lower than 1.014. After 14 days you should be fine to dry hop.

I was using American pale ale schedule to describe the boil schedule (late hop additions), not nationality of hops used. I would bet NZ hops will be great in this beer, and really interesting with the saison yeast. Keep us posted. I have never tried tank 7, but see it all the time. I'll have to...

I like my IPAs pretty fresh, kegged about 4 weeks after the brew date. The hop flavor and aroma will diminish the longer it ages. If you are thinking of aging it for multiple months I would just put off brewing an IPA.

Just got back to my hotel at the Tamp Bay Airport, from Cigar City. Sorry for the bad iPhone photo. Imperial dark rye ale and it's awesome.

No need unless you're adding more fruit or peel.

Think of the 10 minute addition as the flavor addition. I know flavor additions are though of as 15-30 minutes, but this recipe is not lacking in any centennial hop flavor. You can mess around with the hop schedule if you want and I'm sure it would still turn out great.

Have to give the Heidelberg a shout out. Great German beer. I'm actually going to be in Ann Arbor this weekend and planning on doing Grizzly Peak for dinner (better food than ABC), Ann Arbor Brewing after, and finishing off the night with a boot at Heidelberg.