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If you did all hops additions, then boiled down, you likely will miss the late addition character, and end up more bitter than desired. If you just add boiling-hops and need to make adjustments, it's usually no big deal if you get your late hops in on-schedule. It takes a few batches to get...

+1 - I have reduced my dry hop times to 5-6 days as a matter of personal preference. I like to leave my beer alone (at ferm. temp.) after racking off hops until it tastes right; then crash and serve; or transfer.

Hollywood Blonde was created by a member of Lars and my homebrew club. Her name is Maribieth Raines, and she is a legendary brewer and expert on culturing yeast and all things beery. Yes, Hollywood Blonde is pretty tasty, but she is not involved in quality control anymore so, Caveat Emptor.

Is that you Yogi?

Sierra Nevada is a world class brewery IMO. They continue to innovate,and through their pilot brewery are in tuned with the homebrewing community. SNPA is a standard, and while not cutting edge, is certainly a very good beer.

I bet the beer will be fine.

I'm sure someone can send you a bottle BP. PM me your address and I'll see what I can do.

Probably no concern as you say, but that little spritz on top is a simple move and part of my bottling routine. Give it a try.

The beergun has a CO2 purging function. You purge the bottle with the pull of a trigger, then fill. When you pull the beergun out, it leaves the right amount of headspace. You then give it a little shot of CO2 at the surface or just below, like the big boys. Perfect bottling.

I will get mine shipped by end of month. I have had a few bottles, and it's pretty good IMO, and forks you up pretty good if your not careful. Definitely could use a couple-three months more aging though. Mine's dry-hopped with Chinook, and oaked. KD

Ok, I got six entries in. Man, I hate bottling! Good luck everybody.

Looking good Brian. Solid looking process there.

For whatever it's worth, I am reverting to the shake method. The only reason is that I think it's more time efficient. Screw ups can be fixed in less time than any other method. This is just my own preference. Great post BobbyM.

There might come a time when you feel like trying it again. You will probably like it then.

You can toast it just before. Don't forget to adjust your strike. Yeast is a tougher question. If it's a super-fresh pack of 1272, I would go that way, but US-05 is such a good starter, there is a good argument for it. Technically, you will be underpitching with one pack of 1272; it's your...

I would go higher if it were me. I had to dose a batch of this with malto-dextrin once because of that yeast.

I'd give up. Probably not your thing. :)

There is a chuck steak that is very close to the rib eye. This can be grilled, but most of it is better suited for chili and such. Wet cooking is best as has been mentioned. One grill method is to put roasts in heavy foil with seasoning. Cook it slow with lid down until near tender. Then...

I have brewed this with those EXACT ingredients. yes, it will come out great!

Correct. They use Mutton, which refers to a goat in India; here the term refers to mature sheep.