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Cascade is really wonderful on its own. It pairs well with any C-hop, especially Chinook and Centennial.

I would assume light unless dark was specified. Weyermann munich is a fantastic malt.

Coconut LaCroix

3711 is a high glycerol producer, giving the finished beer a full mouthfeel. This may be perceived as sweetness if you don't have enough ibu to counteract it with a firm, bitter finish. What was your hop schedule and water profile?

I haven't had luck aging out the bandaid/plastic flavor.

I usually just add beans to primary but another option is to add a quality extract at packaging. This is also a nice way to do it because you can add to taste. Remember that vanilla flavor will fade with time, so don't worry if you go a little heavy on it.

Galaxy/Mosaic is money. Just did a 2/2/1 with Mosaic, Galaxy and Equinox. Added some fruity experimental hops in the whirlpool too, but the majority is galaxy and mosaic. It's so good!

I like to lay my imperial stouts down for at least six months to smooth out. IMO, it's worth the wait. I'd say go ahead and brew a scotch ale or a dubbel for xmas, then right after xmas, brew an imperial stout for next year.

I brew out back. I have to bring everything through the house to the kitchen for cleaning, but I prefer the privacy.

Saison, English mild, Barleywine/old ale

If my partner doesn't want to drink it, I'll dump it. He usually drinks my mediocre or flawed beers so I haven't poured too many down the drain.

I brew in the sweltering southern summer heat. It can suck during the height of the day especially if you're in direct sunlight, but I try to get up super early so I'm done by the time noon rolls around.

Root beer.

Sounds like you have a pellicle, which is completely normal. This blend takes a long time to come around, usually 12-18 months. Have patience, and try not to sample it for at least six months.

Can you tell us what style of beer they are, grain bill, hop schedule, yeast used, etc?

I would use 3 packs. High gravity beers need more cells. It would be hard to overpitch yeast in this beer and your fermentation will be healthier with the additional pack of yeast.

Assuming a five gallon batch I would use 3, maybe 4 packs of rehydrated 05 for a gravity that large.

The earlier you add the brett, the quicker the brett character will come through and the quicker your saison spice will start to disappear. I typically add brett in primary, giving the sacch a few days head start. Bottle anywhere from 6-12 weeks depending on when it reaches terminal gravity. 3-4...

I did not ramp up any of the batches I've made with this blend. nope. I have never made a starter using this blend. I got a little THP in bottles on subsequent pitches. Not as much on second generation, but third and fourth definitely. If you're using the fresh cake and don't leave the...

I honestly would not use them in a beer given how they were stored. Get some fresh hops! If you're hellbent on not letting these go to waste, you can age them further for use in sours and lambic style beers. The high AA% could be a deterrent though and could inhibit the lactic acid bacteria, as...