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im planning on using chips, just because i already have them. ive heard they impart flavor quicker so im thinking ill do 1 oz and taste testing every week or so until i hit what i want. im planning on toasting them just a little bit aswell.

Lagunitas has an awesome tour if anyones in that area to check it out...5 or so samples of their beer while they tell you comical stories about the breweries founding and endured trials, then they take you to look at the brewery floor before releasing you into their "beer sanctuary". Great...

+1 on a pale, they're generally simple and very rewarding. Or an ipa.

You should've been adding them at intervals during the boil according to the recipe. If your working from a kit, use the instructions included.

Did you do a full or partial boil? After your boil let the wort cool to about 70 and then move to your fermenter. If you have a wort chiller this will speed up the process, otherwise put the kettle in an ice bath. When it gets to 70 degrees or below put the yeast in (the vile should've been...

the citrus/grapefruit from cascade might go well, maybe .5oz that and .5 calypso?

I used to use c brite but didn't like the rinse part so I moved away from it. I don't know about the consequences but it might kill the yeast in that bottle, so if you have a single flat beer or you notice one without sediment, that's probably the one.

Good call on not using the champaign yeast...when I made mine I used champaign and it ate through too much of the sugars. I was left with a pretty non-robust flavor. I dryhopped with ginger to bring some back but still could've been better. However, at around 10% abv it was great with a...

Agreed. Great comedian, fun to drink with.

I read the single malt scotch comparison as "often and heavily." Perspective is everything I suppose.

Been enjoying moose drool in bottles, but its hard not to just keep going to lagunitas or russian river brewery, living 15 minutes from both.

Ayoungrad...when you did the anchos in the porter did you add them at the end of the boil or do a dry hop thing with them? I made a habenero/pepper beer where i did both, serano peppers for 15 mins and habs in the secondary. The beer had an over poweing pepper taste, like drinking a bell...

good thing for me to keep in mind. what do you think youll freeze it in? id hate to have a glass bottle bust open and lose everything.

Sriracha it is...I ussually just call it rooster sauce though

Thinking of making this with persimons

if youre looking for that kick but are worried about sirachi, ive thrown an opened up habenero into my secondary for some heat. I used two and that was pretty hot, id probably use 1 or 1.5 next time. keep us posted on your experiment though!

i dont know if it will help you at all, as it seems like youve already gotten tons of advice, but heres a great recipe for and IPA that uses the same hopping technique you were talking about.

sounds like a great idea, please keep us posted on the results. cant be much help to your questions though...

I always just pour the kettle through a funnel with a really fine mesh screen. it stops everything, but therefore requires a slow pour and constantly shoving blocking hops out of the way in order for liquid to flow through. i get a really clear finished produce in my fermenter. Works for...

looks really good...only 3 days in secondary? did you go to bottles that early and then age them?