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I don't have the exact link. But here's a "when to brew" calendar that I ran across a while back.

I feel so lucky to live in Santa Rosa. I just drove on by Russian River, and saw that the line that has been present for the last week was gone, so I stopped in. $4.50 later I had a nice 10oz pour of the legendary Pliny the Younger in my hand. The first whiff gave my a strong hoppy aroma...

budvar for sure

I made an all grain version. It turned out good. Very good aroma and flavor. I will be brewing this again!

I like barleywine when its cold outside and I'm inside watching a movie next to a warm fire.

beersmith runs just fine in wine for me.

my understanding is that they use one type of yeast for all (or most) of their brews, often it is a strain that is available to us homebrewers. Many commercial breweries get their yeast from white labs or wyeast as well.

the efficiency you get will affect the balance of malt and hops in your beer. if you have a beer with 60 IBU's, your beer will taste very different at 1.040 or 1.060. In your case less than 10 points will only minimally affect the flavor of your beer.

leaving out the hops in this type of beer will change the beer completely, instead of an IPA you will have a pale ale, beersmith calculates about 100 IBU's with the whole 1&1/2 oz of magnum, but only 45 IBU's with 1/2 oz. the beer will still probably be good and drinkable. I would just save the...

I use vodka too, though it tends to evaporate quickly.

+1 on decanting.

my vote is for Russian River Blind Pig IPA

I live in Santa Rosa, and I didn't feel a thing. I'm sure that all Vinnie's barrels just got a little stirred up at the most.

Pliny the Younger sold out in 5 hours.

the Russian River website lists some places that has its beers http://russianriverbrewing.com/web/accounts/index.html In addition, certain stores here in santa rosa do carry some bottles from RR. I doubt that they are available out of the area though.

Since a Bock is a Lager the yeast work a bit slower. I would leave it in primary for a bit longer 14 days minimum, but the only way to tell would be to measure the SG. If it is close to the target FG, then D-Rest and transfer it to secondary for lagering.

I did a porter using S-04 and it acted about the same as you are reporting, but after 48 hours I had a very violent blowoff. how long has it been in primary?

For a beer that many people will like, I would go with a Cream Ale. I have brewed several batches from kits, and it is always a big hit.

I vote for a Cream Ale. I've brewed it for parties, and it is a hit with real beer drinkers as well as the swill lovers.

I'm lucky enough to live near the Lagunitas brewery. My brew club had a function there, and one of the brewers was kind enough to pull out several aged examples so we could do a vertical tasting. It only gets better with age.