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Ha, I was going to say the same thing. I haven't done it probably since college but might have to give it a try again soon.

Considering you don't know what the plastic was used for before it was recycled it is a practical concern. If the plastic was storing some sort of poison before it was recycled you definitely don't want that in your bucket. The FDA isn't saying there's a problem they're saying if you want to...

That's not true. http://www.fda.gov/Food/FoodIngredientsPackaging/FoodContactSubstancesFCS/ucm093435.htm Also some dyes can make in non food grade.

I do this as well.

I agree with everyone else. Add more hops! I usually do 3-4 ounces at flame out and a 3-4 ounce dry hop.

Your beer will be fine. The first boil isn't really necessary. I'm not sure why that is in the instruction other than sometimes people add extract as late as possible so it doesn't turn the beer darker.

Obviously, but down the road or for a larger start up it would work great. My comment was more directed at DFH.

That is genius. It would be really cheap to open an additional tasting room in a different location.

I got a few bottles of it when it was in Colorado and also at the Great American Beer festival. I thought it was extremely good and might even be one of the best IPAs I've had. I tried every fresh hopped IPA I saw at the GABF and Stone's was by far the best I tried.

My brother lives in San Diego and he's also a home brewer so we always hit up a few breweries while I'm out there. If you're hitting White Labs, there are several in that area that you can hit at the same time. Alesmith, Hess, Rough Draft, and Green Flash are all around White Labs. Ballast...

You could make it hop of the month club and/or yeast of the month club. It would save a bit on shipping and you could get some interesting combinations with different yeasts and hops. I think yeast would be interesting because you could try different yeast that aren't necessarily used for a...

I actually keep a 1/4 keg of Odell IPA on tap pretty regularly (awesome beer!). It's always cloudy so I think that's pretty normal. If you had it at a bar and it was pretty clear I'd guess it's been sitting a long time.

I've never seen a keg quite like that! Maybe try some CLR?

I brewed this beer a couple months ago. I modified it slightly because my local store didn't have Perle. I did 0.2 oz of chinook and 1 oz tettnanger at the 60 minute addition and followed the recipe for the rest of it. This beer turned out delicious! I entered it in a local competition...

Colorado Native and Blue Moon are pretty good.

I've made a similar recipe from AHS. I did what others have suggested and boiled for 30 minutes before doing the first addition (I was doing the all-grain version). It tasted great to me!

I'm probably not qualified to say but they do put the additives in denatured alcohol specifically so people can't drink it. Methanol is commonly used in denatured alcohol and small amounts can cause permanent blindness. In addition, 30mL is fatal in humans.

You shouldn't use denatured alcohol to sterilize since it is poisonous. If you're determined to use it still you need to let it evaporate completely so that the methanol or whatever other additive in the ethanol is not in your bottles. Overall, seems pretty risky to me.

My top 3 would probably be: IIPA Saison Kolsch

I'm no hops expert but the March/April issue of Zymurgy had an article on brewing in tropical regions. In the article it said "In Costa Rica and other countries near the equator, growing hops is either impractical or impossible since they need the longer summer days found farther north and south."