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I lay them out on a paper towel (the inside of the cap facing upwards) and spray with Starsan. They dry pretty fast. Never had any rust issues.

I'm not sure I've noticed the same thing. Most (if not all) of the recipes I see and use are like the "old recipes" you describe...

How long does this take to bottle carb? I bottled mine 2 weeks ago and wanna bring some to a friend's house tomorrow. I normally give my beers at least 3 weeks but am hoping that 3711 might be a little faster...

Lowe's sells these food grade buckets: http://www.lowes.com/pd_356492-1152-50640_0__?productId=3694238&Ntt= They are only 5 gal so your batch size would have to be <5 gal, but maybe that would be ok since it sounds like this is mainly just for fun. And in case the financial people do start...

I disagree, I think it's really well balanced. To me, something like Sierra Nevada's Torpedo (70 IBUs) has a noticeably more harsh bitterness than Pliny (90-100 IBUs).

Many people recommend drinking hoppy beers on the younger side, as hop aromas tend to fade over time.

I had some time to kill today and did a little cost analysis. The upfront cost of all my equipment I could think of is about $170. I do partial mashes, so my cost of grain + extract is a little higher, but my equipment cost is probably lower than all-grain. I am considering this a one-time cost...

Some people (Jamil included) advocate underpitching yeasts for styles like ethis. In an American IPA, for example, underpitching might lead to off flavors from the yeast reproducing. But in some beers, including saisons, the yeast flavors actually define the style and are considered desirable.

The orange blossom honey supposedly adds a bit of citrus flavor too, but I'm not experienced enough with it to be able to tell the difference yet. You may want to add some orange zest late in the boil to compensate. Either way, I'm sure the beer will be really good.

Pliny the Elder Bell's Two-Hearted Ale Victory DirtWolf

Bottled mine yesterday. Hydro sample tasted great. Might enter it into an upcoming BJCP comp. Will post results if I do!

Sorry for going off-topic.

I find it interesting when non-disenfranchised groups (notably, heterosexual white males) get up in arms about minorities getting attention for entering their playground. The recent example that comes to mind is Michael Sam...you have all these people complaining about how he shouldn't get...

Bottles have been sitting at 72-75. I'm going to rouse them though. Could underpitching and/or racking to secondary have resulted in fewer yeast cells at bottling? I get what you're saying about not wasting them, but at the same time, I don't wanna be stuck with too much over-the-hill IIPA 2-3...

5 weeks in the bottle and still minimal carbonation. Starting to worry the priming solution didn't get mixed well enough. I filled some bombers before filling 12 oz bottles, but I've only tasted the 12 oz bottles so far. Might try a bomber soon to see if the priming solution might have been more...

Are you gonna be doing "regular" all-grain with a mash tun, etc.? Or BIAB?

Doesn't cat piss aroma sometimes result from bittering with citra? I wanna brew this next, thinking about using a clean bittering hop like magnum or warrior instead...

Agreed. Basically all of Stone's many IPAs are worth trying. Try Double Jack by Firestone Walker...they're a bit farther north than SD, but I'm guessing you're not from northern California if you're looking for Pliny.

Great, I'm bringing back some west coast IPAs + just bottled a lot of IPA that I want to drink while they're young. The Almanac sours I got are fruited, but I imagine they will all be consumed within a year of bottling. Thanks, everyone.

I'm not too familiar with sour beers (they don't seem as popular where I'm from), but I picked up a few bottles by Almanac during a trip to California. I know that sour beers are usually conditioned for a long time before bottling anyway, so I don't need to be in a hurry to drink them, right...