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No one has any input? I miss the old days.....

They are linear in most cases. Divide by 5 as a start and tweak from there.

Well, maybe a dry stout is not the right platform. Sweet stout maybe? Or go with a porter? Thoughts? BYO inspired me this month.

That is fairly high, but give your yeast some time to clean up the whole job.

Sounds like an interesting brew. Not as much heat interaction with your hops could make for a smooth bitterness. But, that is quite the amount of cones. Let 'er rip and lets see what it tastes like!

What was your FG you were hoping to hit? I would check it with your hydrometer and see when you have 3 days consecutively with the same reading, then bottle/keg and condition in the bottle/keg avoiding the secondary unless you have other things to add flavor wise.

One of my favorites is the "I don't chew my beer" when asked if they want to try anything darker than a BMC.

I might have a few too many and miss mash temps, addition times, temps, etc. Incredibly sanitary, but the details are lost on many a brew. I've pitched twice because I forgot the first one. All the hops at the 5 min mark. (Though that one turned out great)

No taco talk then.......

Crowler can

Skirt steak, Taco Potion #19, avacado slices, lime juice over grilled toasted corn tortillas. Taco perfection. Shrimp substitutes well if you want a seafoody taco.

I might try out the champagne yeast on your next excursion. Might lend to a better result. Sounds tasty though.

Are you then mashing and boiling in the same vessel? Batch sparging how? I like the strainer over the kettle way myself, sort of fly sparging with hot water over the bag. How else would you batch sparge with just the one vessel?

Thinking of taking a good dry stout and splitting it into 2- 1 gallon batches and a 2 gallon batch to keg. I would do a cold press espresso in the 2 gallon, some licorice in one of the gallon jugs and a vanilla bean in the other. Would you use anise extract, brewers licorice, or start anise pods...

Gravity affects hop utilization and time affects color. But it does depend on the types, amounts, and times in the boil to really see the difference.

My story

Would the bready flavor from the wheat linger over the fruit too much? And I think the sulfery lager flavors might imbalance it.

Non-dairy creamer

Well. I guess my posts just go unanswered here now. Thanks guys. It was fun.

What about an ale with persimmon dumped in the secondary? What style would you try? White? Dubbel? Sour? How much fruit? Any spicing? I would say a sour with gruit spices, no hops, persimmon in the secondary and cinnamon sticks in the aging tank? What are your thoughts? Go!