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I've heard the "pretty" description before. What exactly does that mean?

Never used dry yeast before but I have used White Labs Alt/Kolsch yeast before for my Alt. Overall the Alt strains produce a very clean flavor profile w/ not a lot of esters, similar to lager strains and even Cal/American ale yeast to some degree. Not sure how much a difference the beer would...

PassedPawn - How long did you wait until you pitched the sacc? I've heard you can wait as long as a week until you do so as to make it more sour. Never done so myself but now I'm curious

Not sure how the fresh mango will turn out as I've never tried that before, but your base recipe looks very solid. Brew it and let us know how it turns out

I have pitched Wyeast Lacto to the primary and have yielded great results. Cool the wort down to pitching temp, pitch the Lacto only, and let ferment. Give it a little taste on a daily basis and when it reaches your desired level of sourness go ahead and pitch your beer yeast (e.g. WLP001...

In the new December 2012 issue of Brew Your Own there is an article with Ken Grossman of Sierra Nevada and 5 clone recipes from them included as well, one being Celebration. The Crystal 60L is an English variety. Here's the recipe they provided: 12.5 lbs 2 Row 15 oz Crystal 60 L 0.75 oz...

I am now a believer in the hop bursting technique after using it on my last few pale ales and IPAs. Sounds like an interesting experiment, let us know how it goes

Couldn't agree more with you, the grain bill really allows the hops to shine while at the same time has a really tasty maltiness; and I've never had a whiter, fluffier head on a beer before. Lately I've been omitting early hop additions and going with late hop additions only (20 mins, 10 mins...

I like to keep it simple (and steal from Firestone Walker who only make outstanding beers): 80% 2 Row 15% Light Munich 5% Carapils This is the grain bill for their Mission Street Pale Ale. I like it bc it contains no Crystal malts which allow the hops to really stand out while at the same time...

From listening to a lot of his podcasts I can tell you that you are correct in your assumption - the BCS recipes are for those who are not using a whirlpool. In some of his Can You Brew It recipes a whirpool is used w/ flameout hops and it is advised that if you are not using a whirlpool to move...

Using around 2.5% peat smoked malt in the grain bill is the safe zone. Anything north of 5% and you're probably treading in dangerous waters

I think you'd want a more attenuative English strain like Wyeast 1028 or WLP013. Either of those would be ideal for a nut brown ale

Yeah that recipe seems like more of an American wheat rather than an APA. For a basic APA here's the 5 gallon extract recipe taken from Brewing Classic Styles (which if you don't already have I would highly recommend): 8.1 lbs Light LME 0.5 lb Munich LME 0.5 lb Wheat LME 0.75 lb Victory (must...

I agree with BassBeer, 4 oz per 5 gallons is way too much. I brewed Jamil's Chocolate Hazelnut Porter and used 1/2 oz for 5 gallons (per his recommendation) and it was quite evident in the beer. I personally did not care for the taste of it; it had a cheap, imitation flavor to it. If I were to...

Agree with the above on Citra - I've used it a few times and it definitely has some tropical fruit notes, more specifically mango IMO. If you can find Nelson Sauvin use that as well. Just made an all Nelson Sauvin pale ale and it reminds me of a more intense fruitier version of Cascade with...

That seems to be a lot of wheat to me for an APA. Even when I do an American Wheat style I don't go over 30% wheat. Centennial is a great hop selection for an APA however Saaz aren't typically found in an APA. I'd stick with your Pacific NW/American hops like Cascade, Columbus, Amarillo, Chinook...

I know from listening to Can You Brew It episodes with Firestone Walker that they do indeed do 2 rounds of dry hopping at 3 days each I believe. I'm sure if you did it that way it would turn out excellent. I agree with you, I've yet to have any FW beer that's less than outstanding

If anyone hasn't had the pleasure of drinking Firestone Walker's Wookey Jack I highly recommend doing so. It's a Black Rye IPA at around 8.5% ABV and it's rye and citrus hops (Amarillo and Citra) meld wonderfully together. There's a thread where the poster emailed Firestone Walker and one of...

I agree with previous comments - don't use Chocolate malt, black patent or roasted barley for a Black IPA. Go with dehusked carafa II or III or Briess Midnight Wheat if you can source it

Thanks for the info. I am probably gonna shoot for 50-60 IBU, somewhere in that range. My 2 biggest concerns are what % of Chocolate to use and what % of Roasted Barley to use. Think 5% Roasted Barley is too much?