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Then go with the WLP300. Higher fermentation temp will bring out more of the fruit flavors (say, 70 degrees) some people like to subdue that a bit and ferment in the lower 60's, but that purely preference. I'd go with a liquid yeast though.

I made the Hacker Pschorr Dark a couple months ago and used WL380 and fermented at 64 degrees. There's a lot of banana there but it was great. You could use Wyeast 3638 or WLP351. Clone Brews uses the 3638.

Szamatulski in Beer Captured has it with the 3638. It was a hit when I made it.

It's just a plain old white fridge. I sprayed a metallic silver base coat on it, taped off various widths of tape and sprayed the black paint and finished with the glossy red. Some of the paint peeled off with the tape, but I think it adds to it...can't really go wrong with with a FrankinFridge...

A little weekend project I'm doing. Still need to add a couple faucets and perhaps a FrankinFridge stencil or something, under the faucets....

I read that Simcoe and Amarillo work well together...

What are some of your favorite hops? Combinations of hops? Times, additions, characteristics, etc? Some are great alone but when paired with anothers become even better. I have a supply of Cascade, EKG, Amarillo, Columbus, Hallertauer, Mt. Hood, Perle, Santiam, Sterling, Williamette, Fuggles and...

Here's a rye recipe I'm working on. I'm still toying with hop additions and times, as well as boil time. Definitely want it to center on the rye and have some layers to it (at least 38% centered). I've never tried juniper berries. Anything huge I'm missing here? Thanks. Batch Size: 11.00...

Or simply Whiskey Tango for WT, always a pleaser...like hanging out in the garage all day drinking beer and watching water boil, it's a little Whiskey Tango:mug:

Well there you go. I wonder why they didn't include enough Black Patent for a Black ale. As for hops: (60 min.) 1oz Styrian Goldings (15min) 3/4oz Styrian Goldings (5min) 1/4oz Styrian Goldings Southern German Lager Yeast (White Labs) I've also seen it: 6.5 lb Pale Malt Extract...

The grains/extract were: 2.5lbs 2-row 1/3lb Black Patent 1/2lb Caravienne and 5lb Amber LME All the grains were mixed together in one bag which I steeped for 45 min. I'm not sure of the exact SRM but from my experience at the bar, it is in the blacker relm of things. My color is brown...