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Helium, that was my mind as well. I am picking up that roastyness too. I am not certain if it is roasted barley though. To me roasted barley even in small quantities (1/8 th LB, for example) has a well defined signature. Yet, the brew does have "darkness". I was thinking something in the order...

Dry hopped the beast, now for the final wait before the bottling! Happy brewing to you all.

Tried the A.B over dinner again. Definitely getting that sweet, raisin like taste, a lot of Chinook but its no A.B. Gotta keep trying I guess. Happy brewing every one.

Thanks for the source Scott, I ll definitely check them out. Flat $5 shipping is great and if their prices are equally low i ll place some hop orders with em. Good to know you are in Manassas, we are not far at all. At the moment I shop 50 LB sacks of Briess 2-row from the LHBS in Falls...

Hell, i ll use my girls smoothy blender if I got to. Sure, it ll kill the parti-gyle part of the brew and my efficiency with it but this brew has got to get going. On a brew big like this i'd expect sth in the order of 65 ish efficiency, but i'd gladly do it for 55% instead of not at all...

God that looks hoppy as hell. I bet you cant wait to rack that brew and I cant wait to brew it! PS: my mill is down and I gotta get my batch milled for this beast. Happy brewing and keep my posted on this monster!

Sweet. Thanks Eric! Happy brewing Everybody!

...however, if you are gonna bottle like I do, I condition for 2-3 weeks at a high room temp max 70F so it carbs well while the yeast is still strong. Then I take em all down to my "cellar" usually at around 60F-65F max. The brews to which I have done this two step conditioning are significantly...

I personally bottle my to-be conditioned brews but if you are gonna keg, let it do its primary cycle for 3 weeks at 65 ish and then keg condition at 40 ish for the remainder.

Damn good prices mate, I wonder how much shipping to VA is.

Yup, sounds like sth I would do. Dont waste brew if you can. I have added left over hops from other brews, mainly for bittering spent grain wort or last runnings. You never know mate, sometimes those spent grains brews come out just fine. One key to em is to refrigerate overnight before you...

Yup I have noticed this with a lot of the stouts I have made. Its a stout thing. I first got to taste it with a java stout I made 8 months back. Tried some with my roommate and he swears there is oats and lactose in there. Nope just a lot of conditioning. Same thing with my Shakespeare Stout...

Hmm... mine was straight centennials up front, a smell you can tell right off the bat. I would agree with the fruity "pineappleness" if there was amarillo/simcoe in the mix. Nonetheless sound kinda interesting to think of a fruity west coast IPA. Might be good, who knows. Happy brewing...

Ok mate, I see what you are saying now. I see love this brew, got two batches going there. Cant blame you at all. I am growing cascades this year to see how that goes, wont crop out till next year though. As for homegrown I think it is more advisable to use them only for aroma and not for...

Wow, had no idea of the shortage. I say, time for some more cloning, next stop: Founder KBS, all recipes welcomed.- Happy Brewing Everyone!

Cant wait to taste its deliciousness even at the price of the hefty wallop. The brew is in the primary now, soon it ll meet the hoppyness of my Centennials and then straight for the bottle. Happy brewing!

Great idea to do the parti-gyle on a brew this massive. I am planning on doing the same this if I get some good efficiency. However, I have a question: Are you planning on using 2.5 + 2.5 high Alpha hops on the dry hop for 3 USG of brew and wouldnt you say that this is excessive perhaps...

Hammy I think you are right about the missing ingredient. Surely the hops are not it. This sound like a Chinook single hop brew. You can pick the pine notes up right off the bat. Could it then be Roasted Barley or something in that family like Black Patent or even Carafa III? Only one way to...

Sounds about right to me! I cant wait for Ruination to be ready. This is my first attempt at it but I just love all homebrew IPAs I have made so far. (Am trying the S.N Celebration clone as we speak, it kicks butt). Let me ask you this: I am planning on adding only Centennials for the...

You should be just fine with a 2 week primary and a 4 week secondary. Actually, I think thats pretty standard so no worries. However, for carbonation give it some time and let it condition at room temp for a while, I would say 3 weeks, though I have had brews carb fine as early as 1 weeks in...