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Wait for krausen to drop before adding hops, I'd say rack it to secondary it frees up a primary fermentation vessel to ferment more beer!

Add some ice to mini cold crash, you could also try racking it between fermenters, maybe both! Just keep everything nice and sanitary

Siphoning boiling liquids with an auto siphon makes the auto siphon useless, but an interesting piece of partially melted plastic, almost art like. Years ago I had the bright idea to sanitize one with boiling water, never did that again.

I'll second the noble hop suggestion, I use hallertau in my saisons, and I like them dry so I would add some sugar and decrease the malt if you are worried about a high abv.

Brand recognition, I don't think any brewer would purposefully skunk their beer to add to the flavor profile, it's all about repeat ability I would think.

I'd worry that the vodka flavor would overpower the berries, if the fruit is in secondary the alcohol in the mostly fermented beer should inhibit infection growth. If worried I would boil them in water or possibly microwave the berries.

I suggest radical brewing, it is an entertaining read, also new brewing lager beer by Noonan

welcome to the boards, lots of information and procrastination stuff here

hmm, how do you sanitize your bottles and caps? Is there alot of air movement where your bottling?

i think i heard its UV light that skunks beer. RDWHAHB.

Turn the burner off once you reach 150 degrees, then steep the grains for 30 minutes i used to tie the grain bag to the handle of the pot then after thirty minutes squeeze it with a pair of tongs, a small boil or a rolling boil will be fine but watch out for boil overs!

I thought it was bland the first time i tried it

i tried 10pounds in a strawberry blonde, its what was suggested in the book extreme brewing

1oz columbus at 60 or as a firs wort hop 1oz columbus at 30 1oz of cascade 20 1oz of cascade at 10 1oz o cascade at flame out 1oz of cascade dry hop in secondary thats going to be alot of ibu's

Dont forget the tap room that opened last year in city market to feature indiana beers, the taps rotate between all the breweries in state

hmm usually extract that doesnt read the correct gravity is becuase its not mixed well enough. What were you expecting 1.056 or so? stir it up again and recheck? what temperature is it? temperature can affect hydrometer readings

A third option: blend them back together prior to bottling/kegging if you are worried they will be significantly different?

Depending on mood... Hendrix Doors STP Smashing Pumpkins Blues Reggae Jazz

First two batch day of the year, a 70/- and a Blonde ale. 11 hours of brewing but worth it for a now full pipeline.

Its been a few years since i read brew like a Monk, but what i remember is that the trappists ales seemed to ferment as long as lagers, some of them used multiple yeast strains/additions, and that the temperature changed mainly with the stage of fermentation, primary, secondary, bottle...