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I've never really understood the "you can't drink before X time of day" rule. Must be leftover from the Puritan days of this country. Having a beer at breakfast does not make you an alcoholic. Having 6 before 10 AM...and you might be...or you're in college and it's St. Patrick's Day. I have...

I remember seeing that in person...it's quite...loud.

I've been told that alcohol can act as a sort of solvent for alpha acids as well. So in theory, dry-hopping a beer will net you some bitterness. Whether it's a whole lot...that I couldn't tell you.

Ok, I have to say it...is it really THAT good? What makes an imperial stout so good you will buy tickets to stand in line for it? I can go buy Victory Storm King any time I want, and that is an effing good imperial stout, too...

They're disgusting. Favorite of mine is 'White Washed' off of the newest album. The breakdown at the end can kill fuzzy animals instantly, and the guitar tone can take paint off of walls (that's what using Adam D's $6000 Framus will do for you!). I love it. I've seen them at the Chameleon a...

I don't mill them with the rest of the grain, and just throw them in. I don't even use rice hulls. I've never had a problem lautering with oats in the mash.

Good good good good good GOOD!!!!!!!!!!!!!!! I'm sure you've all heard my rants about bottles, and how they are a creation of Satan. Canned beers are awesome. Think about it, we'll use Sierra Nevada as an example. Bottle of 9% Bigfoot barleywine...pretty cool. CAN of 9% barleywine. Way...

Whew, that's rough, sorry to hear that. I would just pop open a beer in the morning before leaving for work, leave it in the fridge, and drink in uncarbed that night. If it's a good beer, chances are it'll still taste great flat.

DMB- Big Whiskey and the Groogrux King Radiohead's Hail to the Thief takes a close second.

Well, I'm not right at this very moment because I'm at home (I brew at work) baking baguettes. Hopefully they come out right this time, I'm having a problem getting the crust right...That and it's raining biblically, and no one wants to drive in that. And I'm not brewing very often in a...

One of my co-workers raves about his show, and got one of his books for Christmas and won't stop talking about it. Some of the recipes do look damned good. He also has an article about him in the latest Time magazine. I'll have to read that.

Essentially everything that has been said is good advice. Starting cool and ramping up the temperature is especially relevant with that yeast, and as permo said, it won't produce off flavors until you're well north of 80*F. Once it's going, that yeast will not stop until your beer is drier...

1. Founder's Canadian Breakfast Stout 2. Selinsgrove Brewing Kriek (even though they don't bottle it) 3. Fat Heads Head Hunter IPA 4. Brooklyn Brewing Oktoberfest 5. Troegs Sunshine Pilsner 6. My original Oatmeal Stout, I can't replicate it, and it was beyond delicious

Is that calculated ABV? That's damned high! Did you sugar feed it in primary? I think mine is the wedding brew I'm doing now...calculated at about 11.5%. Might be more around 10%, I missed my gravity by a bit.

Brewlyweds! *crickets* Yea, my fiancee didn't like that either. We're doing the same thing, brewing a beer for the reception...what style of beer are you doing?

171. First one got stepped on (long story), second one fell out of it's tube when the tube top decided not to stay in, and a friend broke the third one. Screw it, I'm buying a refractometer.

I'm gonna go with 8%+ ABV. Completely arbitrary.

Yea, that's a damned high mash temp. No wonder you ended with some awesome beer :)

I personally like drinking oaked stouts more than anything, but there's other styles as well. Barleywines can be good oaked, and so can Belgian beers, dubbels and quads in particular. The other suggestions that have been made are good, too.

Yea, gotta go for a Kolsch. Delicioso.