Originally Posted by DangerRoss
What are your fermentation temps?
Sorry for the late replies, seems I am not receiving email notifications of updates.
I let this start at room temperature which in my basement is low 60s. If I have problems with the krausen spilling over I wait until that is under control and then put a brew belt on it and gradually raise the temp up to the very low 70s.
This seems odd to me but apparently this is what Stone Brewing does to these beers and I have had great results emulating it. It also ensures a more thorough ferment.
Secondary is just a week, with oak. I have not tried this recipe without the oak as I love it too much as is.
I suppose you could dry hop this beer but the balance is fantastic right now. My choice would be to leave it as it is.